Loaded Baked Potato Soup
A creamy and savory loaded baked potato soup, perfect for chilly days.
Ingredients
Main Ingredients
- 4 large russet potatoes about 2 lbs
- 0.75 teaspoon salt
- 6 slices thick-cut beef bacon
- 1 large yellow onion
- 3 cloves garlic, minced
- 2 tablespoons butter
- 0.25 cup flour
- 3.5 cups chicken broth
- 2 cups half and half
- 0.75 cup sour cream
- 0.5 teaspoon pepper
- 2 cups shredded cheddar cheese
- 0.125 cup chives, finely diced
Instructions
- Cut the beef bacon into 1-inch squares. Cook in a large pot over low heat until crispy, about 8-10 minutes. Remove and set aside, leaving 2 tablespoons of drippings in the pot.
- Peel and cube the russet potatoes. Boil in a stockpot with 1 inch of water and salt for about 20 minutes until very tender. Drain and mash gently. Set aside.
- Add diced onion to the pot with bacon drippings. Cook until softened, about 5 minutes. Add garlic and butter, cooking for an additional minute.
- Whisk in flour and cook for 1 minute to remove the raw flour taste.
- Pour in chicken broth, scraping any bacon bits from the bottom for flavor. Slowly add half and half, bring to a boil, then simmer.
- Stir in the mashed potatoes, sour cream, and pepper. Remove from heat. For a smoother consistency, blend with an immersion blender or in batches in a regular blender.
- Gradually add shredded cheese, stirring until combined. Ensure the soup isn't too hot, or the cheese won't melt smoothly. The soup will thicken as it cools.
- Garnish with chives and bacon before serving.
Notes
For a vegetarian option, omit the bacon and use vegetable broth instead of chicken broth.