Description
This easy loaded baked potato soup recipe is thick and creamy with all your favorite baked potato flavors. It makes a comforting and warming meal perfect for any occasion. A delicious soup recipe to enjoy at home.
Ingredients
Scale
- 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
- Cut up the bacon and fry it over medium-high heat until crispy about 10 minutes.
- Remove bacon and leave two tablespoons of bacon fat in the pot.
- Add onion and sauté for 5 minutes.
- Stir in flour and cook for about a minute.
- Whisk in milk slowly until flour dissolves.
- Add chicken broth garlic and potatoes and scrape browned bits.
- Bring to near boil reduce heat cover slightly and simmer for 20 minutes.
- Mash potatoes slightly if desired.
- Stir in sour cream cheddar and bacon reserving some for topping.
- Season with salt and pepper.
- Top bowls with scallions remaining cheddar and bacon.
Notes
- For crisp tops, broil 2–3 minutes at the end
- If at any point the soup is too thick for you especially when reheating it add in some chicken broth slowly until your desired consistency is reached
- I suggest reheating this soup on a low heat and stirring it often to prevent potatoes cementing on the bottom
- This recipe is also on page 165 of the Salt & Lavender Everyday Essentials cookbook
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520kcal
- Sugar: 11g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg