Loaded Baked Potato Soup
Warm up with this velvety soup that combines chunks of tender potatoes, crispy bacon, and sharp cheddar cheese for an indulgent flavor. Finished with chives and a dollop of sour cream, it brings the comfort of a baked potato to your bowl.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
4 slices bacon
1/4 cup unsalted butter
1/4 cup all-purpose flour
4 cups chicken broth
2 cups whole milk
4 large russet potatoes, peeled and diced
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
Salt and pepper to taste
1/4 cup chopped chives
Instructions
1. In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
2. Add butter to the pot and melt over medium heat. Stir in flour to make a roux and cook for about 1 minute.
3. Gradually whisk in chicken broth and milk, ensuring no lumps remain.
4. Add diced potatoes to the pot and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
5. Remove from heat. Stir in cheddar cheese and sour cream until melted and smooth. Season with salt and pepper to taste.
6. Serve hot, garnished with crispy bacon, chives, and an optional additional dollop of sour cream.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Alternatively, reheat in the microwave, stirring every 30 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
