Loaded Baked Potato Soup
This soup is rich, creamy, and ready in less than 30 minutes!
Ingredients
- 4 potatoes scrubbed
- 8 bacon slices
- 4 tbsp unsalted butter
- 2 garlic cloves minced
- 1/4 cup yellow onion diced
- 1/3 cup all-purpose flour
- 2 cups low-fat milk
- 1 cup half and half
- 2 cups chicken stock
- 1 tsp salt plus more to taste
- 1/2 tsp garlic salt plus more to taste
- 1/2 tsp black pepper
- 1 cup mild cheddar cheese shredded
- 1 cup sharp cheddar cheese shredded
- 1 cup sour cream
- Fresh chives for garnish
Instructions
- Pierce potatoes with a fork and microwave for 12-15 minutes until tender. Let cool, remove skins, and cut into chunks.
- Cook bacon in a skillet until crisp. Reserve 1 tbsp bacon fat and crumble the bacon once cooled.
- In a large pot, melt butter over medium-low heat.
- Add reserved bacon fat, garlic, and onion. Cook until onion is tender.
- Whisk in flour, then gradually add milk, half-and-half, and chicken stock. Simmer until slightly thickened, about 5-7 minutes.
- Stir in cheeses, bacon, and sour cream. Add potato chunks and stir to your desired consistency.
- Serve hot, garnished with cheese, bacon, and chives.