Easy Loaded Baked Potato Soup Recipe
Nothing cozier than this easy loaded baked potato soup recipe! Thick and creamy soup loaded with potatoes, shredded cheese, bacon and green onions.
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Servings 8 servings
Ingredients
- 8 oz bacon chopped
- 1 cup medium onion finely chopped
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 32 oz chicken broth 4 cups
- 2 cups water?
- 2 1/2 cups whole milk
- 2 lbs russet potatoes diced
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp ground black pepper
- 1 1/2 cups mild cheddar cheese shredded
- 3/4 cup sour cream
- 2-3 Tbsp green onion or chives finely chopped
Instructions
- In a large pot or Dutch oven, add the chopped bacon and cook over medium heat until golden and crispy, about 5-6 minutes.
- Once the bacon is cooked, remove from the pot and transfer to a paper towel lined bowl, set aside. Scoop out and discard the bacon grease, leaving about 2 Tbsp of bacon grease in the pot.
- Add the chopped onion to the pot and sauté on medium high heat until caramelized and tender, about 3-4 minutes. Add minced garlic and cook until fragrant, for about 1 minute.
- Add the flour to the onions and mix until combined. Pour in the chicken broth, water, and whole milk and whisk until smooth.
- Cook on medium high heat, bring to a light boil. Add the cubed potatoes, salt, garlic powder, and pepper and bring to a boil again.
- Once the soup is boiling, turn down to medium low heat and cook for about 15-20 minutes, or until the potatoes are tender and cooked through.
- With a potato masher, mash the potatoes just a bit to have some mashed and some chunks. (You can mash the potatoes completely or leave them as-is, based on desired preference.)
- Turn off the heat and stir in the sour cream, cheddar cheese, chopped greens and the cooked bacon. (Reserve some bacon, greens and cheese for toppings.)
- Serve immediately, topping each bowl with additional greens, bacon and cheese.