Description
A rich, creamy bowl of loaded baked potato soup, perfect for cozy weeknight dinners.
Ingredients
- 6 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tbsp butter
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- ½ cup sour cream
- 6 medium russet potatoes, peeled and diced
- 1½ cups shredded cheddar cheese
- Extra cooked bacon, crumbled
- Sliced green onions or chives
- More sour cream
- Cracked black pepper
Instructions
- In a large soup pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, keeping about 2 tablespoons of bacon fat in the pot.
- Add the butter to the remaining bacon fat and let it melt. Sauté the diced onion for 3-4 minutes until soft and translucent. Add garlic and cook for an additional 30 seconds.
- Sprinkle in the flour, stirring for 1–2 minutes to create a roux.
- Gradually whisk in the chicken broth and whole milk, stirring to combine smoothly. Add the diced potatoes and bring to a gentle boil.
- Lower the heat and let simmer for about 15–20 minutes, or until potatoes are fork-tender.
- For added texture, mash some potatoes in the pot. Stir in sour cream and half of the shredded cheddar cheese. Season with salt and pepper.
- Ladle soup into bowls and finish with remaining cheese, crumbled bacon, sliced green onions or chives, and an extra dollop of sour cream. Serve hot.
Notes
For lighter variations, substitute reduced-fat cheese or plant-based milk. Customize your soup with toppings or extra veggies!
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American