- Loaded Baked Potato Soup
Loaded Baked Potato Soup
Meal Tags: Dinner, Lunch, One-pot, Soup
Dietary Tags: Egg-free, Nut-free
- 4 slices bacon, finely diced
- 2 tablespoons flour
- 2 cups chicken broth
- 2 cups milk
- 2 large russet potatoes, peeled and diced
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 3 green onions, finely diced
Cook the bacon in a Dutch oven or soup pot over medium-high heat until it becomes crispy. Remove the bacon with a slotted spoon and set aside.
To the same pot add the flour. Whisk constantly until flour mixture begins to brown slightly, about 1 minute. Add chicken broth, milk, and potatoes. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, 20 to 25 minutes.
Using an immersion blender, puree the soup until it has reached your desired consistency. You can leave it chunky or make it completely smooth. Stir in the sour cream, cheddar cheese, green onion, and cooked bacon. Season with salt and pepper. Heat over medium, stirring constantly, until all of the cheese has melted.
If you find the soup is too thick, you can thin it out with a little more broth.
Serve immediately or store in the refrigerator for up to 3 days.
USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.