Loaded Baked Potato Soup
A hearty, creamy potato soup loaded with crispy bacon, melted cheddar cheese, and all the classic baked potato toppings.
Equipment
Ingredients
Main Ingredients
potatoes (baked)
4 piece
bacon (cooked, crumbled)
200 g
onion (diced)
1 piece
garlic (minced)
3 clove
butter
60 g
all-purpose flour
30 g
milk
500 ml
chicken broth
500 ml
cheddar cheese (shredded)
150 g
sour cream
120 g
green onions (sliced)
4 piece
salt
5 g
black pepper
2 g
Instructions
Prepare Ingredients
Dice onion, mince garlic, shred cheese, and prepare all other ingredients.
Cook Bacon
Cook bacon until crispy, then drain and crumble.
Sauté Aromatics
In the same pot, sauté onion and garlic in bacon fat or butter until fragrant.
Make Roux
Add flour to the pot and cook for 2 minutes, stirring constantly.
Add Liquids
Gradually whisk in milk and chicken broth until smooth.
Add Potatoes
Add diced baked potatoes and bring to a gentle simmer.
Finish Soup
Stir in sour cream, half the cheese, and most of the bacon. Season with salt and pepper.
Serve
Ladle into bowls and top with remaining cheese, bacon, green onions, and sour cream.
Original recipe
Storage
Add a splash of milk when reheating to restore creaminess
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