I love soup. Who doesn’t? It’s the ultimate comfort food, it’s rarely difficult to make, and always leaves the kitchen smelling delicious. And my favorite kind of soup? Glad you asked. It’s a tie between my Broccoli Cheddar and this Loaded Baked Potato Soup.
Balance is the key, with half the mixture blended to provide a thick, creamy base while plenty of chunks of potatoes and carrots remain to give it some heft. As with most things in life, a topping of bacon and cheese elevates each bowl to heavenly heights. Plus, it’s a one-pot recipe so the cleanup is minimal.
Loaded Baked Potato Soup
Ingredients
- 5 slices bacon
- 1 large onion
- 2 cloves garlic
- 1/4 cup flour
- 1 large carrot (about 1 cup) diced
- 3 medium russet potatoes (about 4 cups) peeled and diced
- 4 cups low sodium chicken broth
- salt to taste
- black pepper to taste
- 1/2 cup cream
- 1 cup milk
- 1 cup cheddar cheese shredded
- 1/2 cup green onion chopped (optional)
Instructions
- Heat a large pot or Dutch oven over medium high heat.
- Add bacon to the pot and cook each side for 5-6 minutes until crispy. Remove bacon and set aside on a paper towel. Once cool chop and save to top the soup with.
- Keep about 1 tablespoon of bacon grease in the pot and add the onions on medium-high heat. Cook for 4 minutes. Add the garlic and cook for an additional minute.
- Stir in the flour and continue to mix for a minute.
- Add the chicken stock, potatoes, carrots, salt, and pepper. Bring to a simmer and cook until the potatoes and carrots are tender, about 20-25 minutes.
- Stir in the heavy cream and milk. Place half the soup in a blender and blend until smooth.
- Add the blended soup back into the pot with the rest of the soup.
- Serve topped with cheese, bacon, and green onions. Enjoy!
Notes
I love a thick and creamy soup. Try my Corn Chowder, Loaded Butternut Squash Soup, and Creamy Chicken and Gnocchi Soup!
Let us know what you think of the recipe!
Reviews
There are no reviews yet. Be the first one to write one.