Loaded Potato Soup
This creamy, comforting loaded potato soup is topped with all your favorite baked potato fixings for the ultimate comfort food experience.
Ingredients
For the Soup:
· 6 slices thick-cut bacon, chopped
· 1 large yellow onion, diced
· 3 cloves garlic, minced
· 1/3 cup all-purpose flour
· 4 cups chicken broth
· 4 large Russet potatoes (about 2.5 lbs), peeled and cubed
· 2 cups whole milk or half-and-half
· 1 cup shredded sharp cheddar cheese
· 1/2 cup sour cream
· 1 teaspoon salt
· 1/2 teaspoon black pepper
· 1/4 teaspoon paprika
For Garnish:
· Reserved cooked bacon
· Shredded cheddar cheese
· Sliced green onions or chives
· Additional sour cream
Instructions
- In a large Dutch oven or heavy-bottomed pot, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels, reserving 2 tablespoons of bacon fat in the pot.
- Add diced onion to the bacon fat and cook for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
- Sprinkle flour over the onions and garlic, stirring constantly for 1-2 minutes to create a roux.
- Gradually whisk in chicken broth until smooth. Add cubed potatoes, salt, pepper, and paprika. Bring to a simmer, then reduce heat to medium-low and cook for 15-20 minutes, until potatoes are tender.
- Using a potato masher, lightly mash some of the potatoes to thicken the soup to your preferred consistency.
- Stir in milk or half-and-half, then add cheddar cheese and sour cream. Heat through but do not boil.
- Ladle into bowls and garnish with reserved bacon, additional cheese, green onions, and a dollop of sour cream.
Tips
· For extra flavor, bake the potatoes first, then scoop out the flesh
· Add a dash of hot sauce for a little spice
· For a lighter version, use milk instead of half-and-half
· The soup thickens as it cools – thin with additional milk when reheating if needed
Enjoy this rich, creamy soup that tastes just like a loaded baked potato in a bowl!