Loaded Baked Potato Soup
Nutritional Information
Thick, creamy soup with all the loaded baked potato toppings - bacon, cheese, and green onions.
This recipe is originally for 6 servings. How many are you cooking for today?
- 6 strips bacon, chopped
- 4 larges russet potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 green onions green onions, sliced
Cook bacon in a large pot until crispy. Remove and set aside, leave 2 tbsp fat in pot.
Sauté onion in bacon fat until softened, about 5 minutes. Add garlic and cook 1 minute.
Sprinkle flour over onions and cook 1 minute, stirring constantly.
Gradually add chicken broth, whisking to prevent lumps.
Add cubed potatoes and bring to a boil. Simmer 15-20 minutes until potatoes are tender.
Mash some potatoes in pot for thickness. Stir in cream, cheese, sour cream, salt, and pepper.
Heat through and serve topped with bacon and green onions.
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