Loaded Baked Potato Soup
This Loaded Baked Potato Soup offers rich, velvety broth filled with tender potato chunks, crispy bacon, sharp cheddar, and green onions. It's a comforting meal that's easy to make and customizable.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 60 mins
- Yield: 8 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free Option Available
Ingredients
8-10 slices Bacon, diced
4 tablespoons Unsalted Butter
1 medium Yellow Onion, finely diced
3 cloves Garlic, minced
1/4 cup All-Purpose Flour
6 cups Chicken Broth, low sodium
4-5 medium Russet Potatoes, baked and diced
2 cups Whole Milk
1 cup Heavy Cream
2 cups Sharp Cheddar Cheese, freshly grated
1-2 teaspoons Salt, to taste
1/2 teaspoon Black Pepper, to taste
1/4 cup Green Onions, sliced, for garnish
Sour Cream, for serving (optional)
Instructions
- Bake your potatoes at 400°F until tender, cool, scoop out the flesh and dice
- Cook diced bacon in a pot over medium heat until crispy, then remove and drain, reserving fat
- Add unsalted butter to the pot with bacon fat, then sauté onion until soft. Add garlic and cook until fragrant
- Sprinkle flour over sautéed ingredients, stirring for 1-2 minutes to form a roux
- Gradually whisk in chicken broth, bringing it to a simmer until slightly thickened
- Add diced potatoes and simmer for 10-15 minutes
- Stir in whole milk and heavy cream, then add cheddar cheese, stirring until melted
- Season with salt and pepper, then serve garnished with bacon, cheddar, green onions, and sour cream if desired
Notes
For vegetarian, omit bacon and use vegetable broth.
Can be made gluten-free by using cornstarch instead of flour.
Find it online: https://onthatplate.com/loaded-baked-potato-soup/