Loaded Baked Potato Soup
This Loaded Baked Potato Soup achieves the perfect balance between richness and drinkability, maintaining a silky, pourable consistency while feeling substantial. It features Russet potatoes for a creamy base, smoky bacon for flavor, and is topped with sharp cheddar cheese and fresh green onions.
Ingredients
- 6-8 strips of baco
- 3 lbs Russet potatoes, peeled and cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1/2 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- Salt and black pepper to taste
- 1/4 cup green onions or chives, sliced
Instructions
- Cook the bacon in a large Dutch oven over medium heat until crispy. Remove and set aside, leaving some fat in the pot.
- Sauté the onions in the bacon fat until translucent, then add garlic and cook for one more minute.
- Sprinkle flour over the onions and garlic, stirring for two minutes to create a roux.
- Slowly whisk in the chicken broth, then add the cubed potatoes and bring to a boil.
- Reduce heat, cover, and simmer until potatoes are fork-tender, about 15-20 minutes.
- Mash or blend half of the potatoes for a creamy texture, then stir in milk and sour cream.
- Fold in cheddar cheese until melted, season with salt and pepper, and return bacon to the pot.
- Serve hot, garnished with extra cheese, bacon, and green onions.
Notes
For a lighter version, substitute sour cream with Greek yogurt. For a vegetarian option, omit bacon and use vegetable broth.