Loaded Baked Potato Soup
User Reviews
4.5
249 reviews
Excellent
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Prep Time
30 mins
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Total Time
30 mins
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Servings
8 servings
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Course
Soup
Loaded Baked Potato Soup
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If you love baked potatoes with all the fixings, then you’ll love this soup! Loaded Baked Potato Soup is thick and creamy, packed with cheese, bacon, and sour cream.
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Ingredients
- ⅓ cup unsalted butter
- ½ cup diced sweet onion
- 2 cloves fresh garlic minced or pressed
- ⅓ cup all-purpose flour
- 3 cups chicken broth
- 3 ½ cups whole milk
- 4 large Russet potatoes baked, peeled and cubed into bite size pieces
- 8 ounces sharp cheddar cheese shredded
- 6 ounces Velveeta cubed
- 10 lices Bacon cooked crisp, cooled and crumbled
- 1 cup sour cream dived use
- 1 teaspoon kosher salt
- 1 ½ teaspoons freshly ground black pepper
- 3 green onions finely sliced
Instructions
- In a large Dutch oven over medium-low heat, melt butter. Stir in diced sweet onion and cook until softened and transparent. Stir in garlic and continue cooking, stirring constantly for 1-2 minutes.
- Whisk in flour and cook for 1- 2 minutes while whisking constantly. Gradually whisk in chicken broth and milk and stir until combined. Allow this mixture to come to a boil, stirring constantly.
- Reduce heat to low and add in potatoes, cheddar cheese, and Velveeta. Allow soup to simmer for 15 minutes, stirring often until cheese is completely melted and the soup has thickened.
- Stir in bacon, ¾ cup sour cream, salt and pepper. Stir until the sour cream is fully incorporated into the soup. At this point, give the soup a try and add additional salt & pepper to taste.
- Serve topped with reserved sour cream, green onion and additional shredded cheese and bacon.
Genuine Reviews
User Reviews
Overall Rating
4.5
249 reviews
Excellent
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