Loaded Baked Potato Soup
This loaded baked potato soup is thick, creamy, and filled with tender potatoes. Each cozy bowl is topped with crispy bacon, melty cheddar cheese, sour cream, and chives.
Ingredients
- 4 large russet potatoes
- 6-8 strips bacon
- ¼ cup (1/2 stick) unsalted butter
- 2 teaspoons minced garlic
- ¼ cup chopped onion
- ⅓ cup all-purpose flour
- 2 cups milk
- 1 cup half and half
- 16 ounces chicken stock
- 1 teaspoon kosher salt , more to taste
- ½ teaspoon garlic salt
- ½ teaspoon ground black pepper , more to taste
- 1 cup shredded mild cheddar cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- Chives minced, for garnish
Instructions
- 'Bake' potatoes. Wash 4 potatoes and pierce with a fork. Cook potatoes in the microwave for 12 to 15 minutes or until tender. Alternatively bake in a preheated oven at 350°F for 45 minutes, or until fork tender. Carefully cut into halves and let cool.
- Fry bacon. Cook 6-8 strips bacon in a frying pan over medium-high heat until crisp. Remove bacon and place on a paper towel lined plate. Reserve 1 Tablespoon of the bacon grease. Once bacon has cooled, crumble into small pieces.
- In a large pot, melt 1/4 cup butter over medium-low heat. Add bacon grease and 1/4 cup chopped onions. Cook for 2 to 3 minutes or until the onions are tender. Add 2 teaspoons garlic and cook an additional minute.
- Slowly whisk 1/3 cup flour into the pan and stir 1 to 2 minutes. Next, slowly whisk in 2 cups milk and 1 cup half and half. Keep whisking until smooth. Gradually add in 16 ounces chicken stock. Bring to a light simmer.
- Add seasonings. Whisk in 1 teaspoon salt, 1/2 teaspoon garlic salt and 1/2 teaspoon pepper. Keep at a light simmer until the mixture has thickened slightly, about 5 to 7 minutes.
- Add in cheese, bacon and sour cream. If you’d like to use cheese and bacon as a garnish, save 1/4 cup of each. Then stir in 3/4 cup sharp cheddar, 3/4 cup mild cheddar cheese, 3/4 cup sour cream and cooked bacon. Remove pan from heat.
- Scoop potato chunks into the pan and discard the skins. Break potatoes into small pieces or leave them chunky, depending on your preference. Season to taste.
- Serve while warm topped with your favorite garnishes, like reserved cheese, bacon and chives.
Notes
Store leftovers in a covered container for up to 3 days in the refrigerator.
Nutrition
Calories: 663kcal, Carbohydrates: 43g, Protein: 22g, Fat: 45g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.4g, Cholesterol: 122mg, Sodium: 1158mg, Potassium: 993mg, Fiber: 2g, Sugar: 9g, Vitamin A: 1150IU, Vitamin C: 10mg, Calcium: 478mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
