Description
A creamy and comforting loaded baked potato soup that is perfect for a cozy meal.
Ingredients
- 6 strips bacon
- 1/2 medium onion, chopped
- 4 large Russet potatoes, diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- 3/4 cup grated cheddar cheese or more to taste
- Chopped scallions to taste
- 3/4 cup sour cream or more to taste
- Salt & pepper to taste
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chopped onion to the pot and sauté until translucent.
- Add the diced potatoes and cook for a few minutes, stirring occasionally.
- Sprinkle the flour over the potatoes and stir to coat.
- Gradually add the whole milk and chicken broth, stirring constantly until the mixture thickens.
- Add the minced garlic, salt, and pepper, and let it simmer until the potatoes are tender.
- Stir in the cheddar cheese and sour cream until melted and well combined.
- Serve hot, topped with crumbled bacon and chopped scallions.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth.
- This soup can be made ahead of time and reheated.
- Feel free to add other toppings like additional cheese or crispy onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American