American 35 min

Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 large russet potatoes (about 2½ lbs), peeled and cubed; 6 strips bacon, chopped; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup sour cream; 1 cup sharp cheddar cheese, shredded; 1 cup whole milk or heavy cream; 3 tablespoons butter; 2 tablespoons all-purpose flour; Salt and black pepper to taste; Sliced green onions for garnish

comfort-food

Ingredientsfor 2

440

Cal

14g

Protein

44g

Carbs

23g

Fat

14 large russet potatoes (about 2½ lbs), peeled and cubed
26 strips bacon, chopped
31 medium yellow onion, diced
43 cloves garlic, minced
54 cups chicken broth
61 cup sour cream
71 cup sharp cheddar cheese, shredded
81 cup whole milk or heavy cream
93 tablespoons butter
102 tablespoons all-purpose flour
11Salt and black pepper to taste
12Sliced green onions for garnish

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Instructions

1
Cook bacon in a large pot over medium heat until crispy. Transfer to a paper-towel-lined plate, reserving 1 tablespoon of drippings in the pot. Add butter and onion; cook 4–5 minutes until softened. Add garlic and cook 1 minute until fragrant.
2
Sprinkle flour over onions and stir 1 minute. Pour in chicken broth, then add potatoes. Bring to a boil, reduce heat, and simmer 15–18 minutes until potatoes are completely tender when pierced with a fork.
3
Use a potato masher to mash about half the potatoes directly in the pot, leaving some chunks for texture. Stir in milk or cream, sour cream, and cheddar cheese until smooth and the cheese is fully melted. Season with salt and pepper. Serve in bowls topped with crispy bacon and green onions.