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Loaded Baked Potato Soup

Ingredients

Serves: 6

  • 4 Russet potatoes washed, baked, peeled, and cut into 1-inch cubes
  • 12 slices of bacon uncooked and chopped
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 3 cups half and half
  • 3 cups chicken broth
  • 1 cup sour cream
  • 1 1/2 cups cheddar cheese shredded
  • 1 teaspoon black pepper
  • Salt to taste

Optional garnishes: cooked chopped bacon, sliced green onions, shredded cheddar cheese

Instructions

  • Add bacon to a large pot. Cook over medium heat for 10 minutes, stirring often.
  • Add onions and garlic to pot with bacon. Cook for an additional 7 minutes, stirring often.
  • Add flour and stir to combine. Cook for an additional 1 minute, stirring constantly.
  • Add in half and half, chicken broth and potatoes. Bring to a boil.
  • Once boiling, reduce heat to medium low. Cook for 10 minutes, stirring often.
  • Stir in sour cream, cheddar cheese, salt, and pepper. Cook for an additional 2 minutes, stirring often.
  • Ladle soup into bowls and garnish with bacon, green onions, and cheddar cheese.
  • ENJOY!