Description
A comforting and creamy Loaded Baked Potato Soup topped with flavorful garnishes.
Ingredients
- 4 large Russet potatoes
- 6 slices of bacon
- 1 cup shredded Cheddar cheese
- 1 cup sour cream
- 2 tablespoons butter
- 2 tablespoons flour
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or cream
- 2 green onions or chives, for garnish
- Salt and pepper to taste
Instructions
- Peel and dice the russet potatoes into bite-sized pieces. Boil in salted water until tender (about 15 minutes), then drain and set aside.
- In a large pot, cook the bacon over medium heat until crispy. Remove, drain on paper towels, and set aside. Save about 2 tablespoons of the rendered bacon fat.
- In the same pot, add diced onion to the reserved bacon fat and sauté until translucent (about 3-4 minutes). Add minced garlic and cook for an additional 30 seconds.
- Stir in the butter and let it melt. Once melted, sprinkle in the flour, whisking constantly until combined, forming a roux.
- Gradually add the chicken broth, whisking until smooth. Bring it to a simmer.
- Stir in the boiled potatoes, mashing some lightly for texture while leaving others chunky.
- Pour in milk or cream, allowing the soup to simmer until slightly thickened (about 5 minutes).
- Mix in shredded cheese and sour cream until well-combined and creamy. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with crispy bacon, extra cheese, and fresh chives or green onions.
Notes
You can substitute russet potatoes with Yukon Golds for a creamier texture or use vegetable broth for a vegetarian version. For a thicker soup, add more flour when making your roux.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Boiling, Sautéing
- Cuisine: American