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Loaded Baked Potato Soup

Ingredients · Serves 6 · Prep 15 min · Total 55 min

  • 6 slices bacon, chopped
  • 1 tbsp unsalted butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 lb russet potatoes, peeled and cut into 3/4-inch cubes
  • 4 cups chicken broth
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 ½ cups whole milk
  • ½ cup sour cream
  • 1 ½ cups cheddar cheese, shredded (6 oz), divided
  • 3 green onions, thinly sliced
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Loaded Baked Potato Soup

Steps

  1. Cook the bacon in a Dutch oven over medium heat, stirring often, until crisp.
  2. Lift the bacon onto paper towels with a slotted spoon. Pour off all but about 2 tablespoons of the fat.
  3. Add the butter and onion and cook until soft.
  4. Add the garlic and stir until fragrant.
  5. Add the potatoes, broth, salt and pepper and bring to a boil.
  6. Lower the heat, cover and simmer until the potatoes fall apart when poked.
  7. Mash the potatoes right in the pot with a potato masher until about half are smooth and the rest are chunky.
  8. Stir in the milk and heat until steaming. Don't let it boil.
  9. Take the pot off the heat and stir in the sour cream and 1 cup of the cheddar until melted.
  10. Ladle into bowls and top with the bacon, remaining cheddar and green onions.