Loaded Baked Potato Soup
A rich and creamy potato soup loaded with crispy bacon, melted cheddar and Colby Jack cheeses, finished with sour cream and green onions.
Equipment
Ingredients
Main Ingredients
russet potatoes (medium-sized)
8 piece
center cut bacon (chopped)
1 pack
yellow onion (diced, medium)
1 piece
green onion (chopped, green parts for garnish)
3 piece
all purpose flour (measured)
60 g
chicken broth (room temperature)
1400 ml
whole milk (room temperature)
480 ml
heavy cream (cold)
480 ml
cheddar cheese (shredded)
225 g
Colby Jack cheese (shredded)
225 g
sour cream (room temperature)
120 g
garlic and herb seasoning
1.5 tsp
lemon bay seasoning
1 tsp
salt
1 tsp
black pepper
0.5 tsp
Instructions
Prepare potatoes
Wash and dice the russet potatoes into bite-sized pieces.
Cook bacon
Cook bacon in a large pot until crispy, then remove and set aside.
Sauté onions
In the same pot with bacon drippings, sauté diced yellow onion until translucent.
Make roux
Add flour to the onions and cook for 2 minutes, stirring constantly.
Add liquids
Gradually whisk in chicken broth, milk, and heavy cream until smooth.
Cook potatoes
Add diced potatoes and seasonings. Simmer until potatoes are tender.
Add cheese and finish
Stir in shredded cheeses and sour cream until melted and creamy.
Garnish and serve
Top with crispy bacon, green onions, and extra cheese if desired.
Original recipe
Storage
Store bacon separately to maintain crispiness. Soup may thicken when refrigerated - thin with milk when reheating.
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