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Loaded Baked Potato Soup Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 6 slices bacon, diced
  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • 4 cups diced Russet potatoes
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • 2 green onions, thinly sliced

Method
 

  1. Cook the bacon in a large pot over medium heat until crisp, about 7 minutes. Remove with a slotted spoon and set aside on a paper towel.
  2. Keep 2 tablespoons of bacon fat in the pot, then add the onion and cook for 5 minutes until soft. Stir in the garlic and cook 1 minute.
  3. Add the potatoes and chicken broth, bring to a boil, then simmer for 12 to 15 minutes until fork-tender.
  4. Blend about half of the soup until smooth, then return it to the pot, leaving plenty of potato chunks.
  5. Reduce heat to low and stir in the milk, cheddar, and sour cream until melted and creamy. Season with salt and pepper.
  6. Ladle into bowls and top with sour cream, the reserved bacon, extra cheese, and green onions.

Notes

If the soup sits for a while before serving, it may thicken. Stir in a little warm broth to get the ladle-friendly consistency back. You can make the soup up to the point of adding the dairy, then cool and refrigerate. Finish with the dairy just before serving.