Loaded Baked Potato Soup Recipe
Baked Potato Soup - stuffed with potatoes, bacon, cheese and sour cream this Loaded Potato Soup Recipe is savory and delicious!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
- 6 baked russet potatoes diced
- 4 slices thick cut bacon
- 1 yellow onion peeled and diced
- 3 cloves garlic minced
- 4 cups chicken stock
- 3 tbsp flour
- 2 cups shredded cheddar cheese + more for garnish
- 1 cup sour cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp butter optional
- 2 green onions thinly sliced, optional
Dice the bacon. Place a large stock pot on the stove over medium heat. Add the bacon and render the bacon, Cooking out the fat until the bacon bits are crispy - about 10 minutes. Remove the bacon bits.
While the bacon is cooking, Dice the baked potatoes - no need to peel the potatoes. Peel and dice the onion, mince the garlic.
Add the diced onion to the pan with the bacon fat. Season with salt, pepper and red pepper flakes.
Saute for about five minutes until the onion is translucent. Add the garlic and saute for another minute or so.
Now add the flour to the pot. Cook the flour with the onions for about a minutes, stirring frequently and cooking the flour.
Next, increase the heat to medium-high and slowly add the chicken broth. As you add it, scrape all of the browned bits off the bottom of the pan. The soup will thicken nicely.
Add the potatoes to the pot, stir well. Reduce the heat to low and simmer for about 15 minutes to combine the flavors.
Remove from heat, finish by adding in the shredded cheese and sour cream. Stir to melt the cheese and combine the flavors. I also stir in a couple tablespoons of butter.
Serve topped with crispy bacon, extra shredded cheese and green onions. This is such a tasty meal, enjoy!
Calories: 457kcal | Carbohydrates: 38g | Protein: 16g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 669mg | Potassium: 928mg | Fiber: 2g | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 11.6mg | Calcium: 267mg | Iron: 2.1mg