Description
A creamy, hearty soup made with russet potatoes, crispy bacon, and cheddar cheese. This comforting dish captures the flavors of a classic loaded baked potato in a delicious, warm bowl of soup.
Ingredients
– 4 large russet potatoes
– 8 slices bacon
– 4 tbsp unsalted butter
– 1/4 cup yellow onion, chopped
– 2 cloves garlic, minced
– 1/3 cup all-purpose flour
– 2 cups whole milk
– 1 cup half-and-half
– 2 cups chicken stock
– 1 cup mild cheddar cheese, shredded
– 1 cup sharp cheddar cheese, shredded
– 1 cup sour cream
– Salt, pepper, and garlic powder to taste
– Fresh chives, chopped (for garnish)
Instructions
1. Scrub and pierce potatoes; microwave until tender. Let cool, peel, and chop.
2. Cook bacon until crispy, then crumble.
3. Melt butter in a large pot, sauté onions and garlic, then whisk in flour.
4. Add milk, half-and-half, and chicken stock, whisking until smooth.
5. Stir in cheese and sour cream; season with salt, pepper, and garlic powder.
6. Add potatoes and most of the bacon; simmer for 10-15 minutes.
7. Serve hot, garnished with cheese, bacon, and chives.
Notes
– For a vegetarian version, use vegetable stock and skip the bacon.
– Adjust the consistency by adding more milk or stock if the soup is too thick.
– Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 502 kcal
- Sugar: 6g
- Sodium: 962mg
- Fat: 34g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg