Loaded Baked Potato Soup

This delicious Loaded Baked Potato Soup is a warm, comforting, and filling. This is the perfect soup to warm you up this winter.

This loaded baked potato soup is similar to Chili’s and many other restaurants style loaded potato soups. It’s simple to make and can be made in just one pot.

This makes the perfect meal for those cool fall nights or a cold rainy winter night. It is sure to warm you up.

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EQUIPMENT

• 1 large Dutch oven“>Dutch oven

INGREDIENTS

• 6 strips bacon
• 3 tablespoons butter
• 1 medium yellow onion
• 3 large garlic cloves
• ⅓ cup all-purpose flour
• 2 ½ pounds potatoes (peeled and diced)
• 4 cups chicken broth
• 2 cups milk
• ⅔ cup heavy cream
• 1 ½ teaspoon salt
• 1 teaspoon ground pepper
• ⅔ cup sour cream
• 2 cups Shredded cheddar cheese

INSTRUCTIONS

1. Place bacon pieces in a large Dutch oven over medium heat and cook until bacon is crisp and browned.
2. Remove bacon pieces, crumble, and set aside. Leave the fat in the pot.
3. Add butter and chopped onion and cover over medium heat until onions are tender. (3-5 minutes)
4. Add garlic and cook until fragrant (about 30 seconds)
5. Sprinkle the flour over the ingredients in the pot until smooth.
6. Add chicken broth, milk, heavy cream, salt, pepper and diced potatoes.
7. Bring to a boil and cook until potatoes are tender. (about 10 minutes)
8. Reduce heat the simmer and remove half the soup to a blender and puree until smooth. Do the other half of the soup.
9. Return the puree soup to the pot. Add the sour cream and crumbled bacon pieces. Stir well.
10. Allow soup to simmer for about 15 minutes before serving.
11. Top with shredded cheese and additional toppings of your choice.

Nutrition Facts

Serves 6

Storage:

Loaded Baked Potato soup can be stored in the refrigerator for up to four days. Store in an air-tight container and reheat in the microwave when ready to serve. Potato soup makes great left over. I often double the recipe up and have it as leftovers the next day for lunch.

What is the best topping for potato soup?

• Shredded Cheese
• Sour Cream
• Bacon Bits
• Chives

What to serve with Loaded Potato Soup?

Loaded potato soup is very filling and makes a great meal by itself, but if you would like to add a side, Sandwiches, Salads, and breads, such as French bread loaf pair greatly with Loaded potato soup.

Tips for cooked Loaded Potato Soup

1. Cut potatoes as small as possible. This makes it easier when time to puree.
2. You can also use a potato mashed and mash the potatoes instead of using a blender to puree.

You may also like:

SOUTHERN HOMESTYLE CHILI RECIPE– amazing for cold winter nights or even a warm summer night. It’s loaded with ground beef, sausage, and chili beans.

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Loaded Baked Potato Soup

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This Loaded Potato Soup is a warm, comforting, and filling. This is the perfect soup to warm you up this winter.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 Servings 1x
• Category: Soup
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 6 strips bacon
• 3 tablespoons butter
• 1 medium yellow onion
• 3 large garlic cloves
• ⅓ cup all-purpose flour
• 2 ½ pounds potatoes (peeled and diced)
• 4 cups chicken broth
• 2 cups milk
• ⅔ cup heavy cream
• 1 ½ teaspoon salt
• 1 teaspoon ground pepper
• ⅔ cup sour cream
• 2 cups Shredded cheddar cheese

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Instructions

1. Place bacon pieces in a large Dutch oven over medium heat and cook until bacon is crisp and browned.
2. Remove bacon pieces, crumble, and set aside. Leave the fat in the pot.
3. Add butter and chopped onion and cover over medium heat until onions are tender. (3-5 minutes)
4. Add garlic and cook until fragrant (about 30 seconds)
5. Sprinkle the flour over the ingredients in the pot until smooth.
6. Add chicken broth, milk, heavy cream, salt, pepper and diced potatoes.
7. Bring to a boil and cook until potatoes are tender. ( about 10 minutes)
8. Reduce heat the simmer and remove half the soup to a blender and puree until smooth. Do the other half of the soup.
9. Return the puree soup to the pot. Add the sour cream and crumbled bacon pieces. Stir well.
10. Allow soup to simmer for about 15 minutes before serving.
11. Top with shredded cheese.

Equipment

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