Warm, creamy, and topped with all your favorite fixings, this loaded baked potato soup is the ultimate comfort meal. Perfect for chilly nights, it’s hearty, satisfying, and ready to wow your taste buds.
Prep Time: 10 Min
2 ½ pounds russet potatoes 6 slices bacon 1 ½ cups shredded cheddar cheese 1 cup heavy cream 4 cups chicken broth 1 medium yellow onion, diced 2 cloves garlic, minced 4 tablespoons butter ¼ cup all-purpose flour ½ cup sour cream 3 green onions, sliced
Cook Time: 30Min
Ingredients
Cook the bacon in a large soup pot over medium heat until crispy. Remove and set aside on a paper towel-lined plate. Leave a few tablespoons of bacon fat in the pot.
Add butter to the bacon drippings and melt. Add diced onion and sauté until soft and translucent. Stir in minced garlic and cook for 1 more minute.
Sprinkle in the flour and stir constantly, cooking for 1 minute to form a roux.
Slowly whisk in the chicken broth, ensuring no lumps form.