Loaded Baked Potato Soup
Ingredients
Key Ingredients:
- 4 large Russet potatoes, peeled and diced
- ½ cups shredded cheddar cheese
- ½ cup sour cream
Flavor Boosters:
- 6 slices bacon, cooked and crumbled
- 3 green onions, chopped
Soup Base:
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup heavy cream
- 3 tbsp butter
- 3 tbsp all-purpose flour
Instructions
Prepare the Ingredients:
- Wash, peel, and dice the potatoes into bite-sized pieces.
- Cook the bacon until crispy, then crumble and set aside.
- Chop the onions and mince the garlic for the base.
Create the Base:
- Melt butter in a large pot over medium heat. Sauté chopped onions and garlic for 3–4 minutes until softened.
- Gradually whisk in the flour to form a roux, cooking for 1–2 minutes to eliminate the raw flour taste.
Simmer the Soup:
- Slowly add chicken broth, whisking continuously to prevent lumps.
- Add the diced potatoes and simmer for 15–20 minutes until tender.
Blend the Soup:
- Use an immersion blender to blend the soup partially for a creamy texture while leaving some potato chunks intact.
- Stir in heavy cream, cheddar cheese, sour cream, and half the crumbled bacon until the cheese is melted and combined.
Serve:
- Ladle the soup into bowls and top with the remaining bacon, green onions, and additional cheese as garnish.
Nutrition
Calories: 350kcal
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