Description
A warm and creamy loaded potato soup that’s perfect for chilly evenings, budget-friendly, and great for gatherings.
Ingredients
- 6 slices bacon
- 1/2 medium yellow onion, chopped
- 4 large russet potatoes, diced
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- 3/4 cup sharp cheddar cheese, grated
- 3/4 cup sour cream
- Salt and black pepper to taste
- Reserved crispy bacon for topping
- Additional grated cheddar cheese for garnish
- Chopped green onions (scallions) for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on paper towels. Retain the drippings in the pot.
- Add the chopped onion to the bacon drippings and sauté until translucent, about 5 minutes.
- Stir in the diced potatoes and cook for an additional 5 minutes.
- Sprinkle the flour over the potatoes and mix for 1-2 minutes to coat.
- Gradually pour in the milk while stirring, ensuring there are no lumps. Add the chicken broth and minced garlic. Bring to a gentle boil.
- Reduce the heat and let it simmer for 15-20 minutes or until the potatoes are tender.
- Once the soup thickens, stir in the cheese and sour cream until melted and well combined. Season with salt and pepper to taste.
- Serve hot, topped with reserved crispy bacon, extra cheese, and green onions.
Notes
For a lighter version, you can use low-fat milk or plant-based creams. Customize your toppings for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American