Loaded Potato Soup
Easy recipe for creamy Loaded Potato Soup. Chunks of potatoes in a cheesy soup base with sour cream and bacon is pure comfort food!
- 4 large potatoes peeled and cubed
- ½ tsp salt
- 8 oz bacon bite-sized pieces
- 4 Tbsp butter
- ½ med onion finely chopped
- 2 garlic cloves minced
- ¼ cup all-purpose flour
- 2 1/2 cups whole milk
- 2 1/2 cups chicken broth
- 1 cup mild or sharp cheddar cheese shredded
- ¾ cup sour cream
- 1 tsp salt or to taste
- ¼ tsp pepper or to taste
- green onions to serve
Place sliced potatoes into a stockpot and completely cover with 1″ of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease.
Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.
Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.
Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.