this soup is creamy, filling and ready in under an hour! you will be making this all fall/winter long!
loaded baked potato soup
yields: 6 servings prep time: 30 minutes cook time: 20 minutes
5 thick-cut slices bacon
1 yellow onion, diced
3 cups chicken broth
3 russet potatoes, peeled & cubed
1/3 cup butter
¼ cup + 2 Tbsp. all-purpose flour
2 cups milk
½ tsp. kosher salt
½ tsp. freshly cracked black pepper
4 oz. sour cream or plain Greek yogurt
1 ¼ cup shredded sharp cheddar cheese
4 large scallions, chopped
Preheat the oven to 400° and prepare a foil-lined baking sheet.
Lay the bacon on the prepared baking sheet and bake for 15-20 minutes, until crisp.
Transfer the bacon to a paper towel lined plate and reserve 1 Tbsp. of the grease.
In a large pot, cook the onions in the reserved bacon grease over medium heat until translucent.
Add the broth and potatoes to the pot of onions. Bring to a boil.
Reduce heat to medium and cook for 10 minutes, or until potatoes are very tender.
In a separate small pot, melt the butter over low heat.
Once melted, whisk in the flour until smooth. Gradually whisk in 1 cup of the milk.
Pour milk mixture into the pot of potatoes along with the remaining 1 cup of milk, salt and pepper.
Continue cooking over medium heat, whisking constantly, until soup is thickened and bubbly.
Using an immersion blender, puree for about 1 minute.
*I like it smooth, yet still leaving some chunks of potatoes for texture
*if you don’t own an immersion blender, you can skip this step, or blend half of the soup in a blender and re-add it to the pot
Stir in half of the bacon, the sour cream 1 cup of the cheese and ¼ cup of the scallions.
Serve warm and top with remaining bacon, cheese, scallions and a dollop of more sour cream!