Description
A cozy bowl of soup that tastes like a loaded baked potato, perfect for cold nights.
Ingredients
Scale
- 4 large russet or Yukon gold potatoes, peeled and diced
- 6 slices of bacon, chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or half and half
- 1/2 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 2 green onions, sliced
- 2 tablespoons butter (optional)
- 2 tablespoons flour (optional)
- Salt and pepper to taste
Instructions
- Cook the bacon in a large pot until crisp. Remove and set aside, leaving some fat in the pot.
- Add the diced onion and cook for 4-5 minutes until soft. Stir in the garlic and cook for an additional 30 seconds.
- Add butter if the pot feels dry, then sprinkle in flour and stir for about 1 minute.
- Pour in the broth and add the diced potatoes, a pinch of salt, and pepper. Simmer until potatoes are tender, about 12-18 minutes.
- Mash some of the potatoes in the pot to thicken the soup or blend a portion for a smoother texture.
- Stir in the milk or half and half and sour cream, then add the cheese gradually until melted.
- Serve in bowls topped with crispy bacon, extra cheese, and green onions.
Notes
Keep toppings like bacon and green onions separate for crispness. For leftovers, add a splash of broth or milk when reheating if the soup thickens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg
Keywords: potato soup, comfort food, loaded baked potato soup