Description
Indulge in the rich and creamy goodness of Loaded Baked Potato Soup, a hearty and comforting dish perfect for chilly days. This soup is packed with tender potatoes, crispy bacon, melted cheese, and a touch of sour cream, creating a satisfying and flavorful meal.
Ingredients
Potato Soup:
- 4 large russet potatoes (baked, peeled, and diced)
Soup Base:
- 4 slices bacon (cooked and crumbled)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ tsp salt
- ¼ tsp black pepper
Garnish:
- 2 green onions (sliced)
Instructions
- Saute Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds.
- Create Roux: Sprinkle in the flour and whisk constantly for 1–2 minutes to form a roux.
- Add Liquid: Slowly whisk in the milk and chicken broth, stirring until smooth and slightly thickened, about 5–7 minutes.
- Combine Ingredients: Add the diced baked potatoes, salt, and pepper. Mash some of the potatoes in the pot for texture. Stir in sour cream and shredded cheese until melted and well combined.
- Simmer: Simmer the soup for another 10 minutes, stirring occasionally.
- Serve: Serve hot, topped with crumbled bacon, green onions, and extra cheese if desired.
Notes
- To save time, use leftover baked potatoes or microwave them until soft.
- For a vegetarian version, omit the bacon and use vegetable broth.
