Loaded Baked Potato Soup
You can adjust the creaminess of the soup by altering the ratio of blended to unblended depending on your preference.
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
If you are not making bacon with this soup or cooking the bacon in the oven, add 1 tablespoon of butter to the pot with the onions at the beginning of cooking.