Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3lb mini yukon gold potatoes, cut into 1” pieces; 1lb cooked bacon, cut into small pieces; 2T butter; 2T reserved bacon grease; 1 yellow onion, diced; Garlic to taste (I did about 8 cloves); 1/4 cup flour; 2 cups milk; 1 cup heavy cream; 4 cups chicken broth; 1-2t salt (to taste); 1t black pepper; 1t chicken bouillon (optional); Pinch of cayenne (optional); 2 cups cheddar cheese, freshly grated; cheddar cheese; sour cream; bacon; green onions

7 steps

Prep:15minCook:45min

This baked potato soup is my all-time favorite for fall! It's cozy, cheesy, potato-y... everything you want from a big 'ole bowl of soup on a chilly day 🎃

Updated at: Sun, 20 Oct 2024 03:20:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories737.5 kcal (37%)

Total Fat53.9 g (77%)

Carbs41.6 g (16%)

Sugars7.2 g (8%)

Protein23.9 g (48%)

Sodium1410.4 mg (71%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 lbmini yukon gold potatoes

cut into 1” pieces

1 lbbacon

cooked, cut into small pieces

2 tbutter

2 Tbacon grease

8 clovesGarlic

¼ cupflour

2 cupsmilk

1 cupheavy cream

4 cupschicken broth

1 tsalt

to taste

1 tblack pepper

1 tchicken bouillon

optional

cayenne

optional

2 cupscheddar cheese

freshly grated

Toppings

Instructions

Step 1

In a large pot or dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. *Carefully* soak up the bacon grease with a paper towel, leaving about 2T behind.

Paper Towel

Dutch Oven

Step 2

Add in your butter and onion, sautéing for about 5 minutes or until your onions soften. Throw in your garlic and cook for about 30s or until fragrant.

Step 3

Add in your flour and stir for about 1min.

Whisk

Step 4

Slowly whisk in your heavy cream and milk, working in batches (about a 1/3 at a time). Repeat with your chicken broth. Season with your salt, pepper, chicken bouillon, and cayenne. Stir to combine.

Step 5

Add in your potatoes and bring to a boil. Boil until fork tender, about 20-30 minutes.

Step 6

Reduce heat to medium-low. Add in your cheddar cheese and bacon (leaving aside a few T for topping), stir until melted.

Step 7

With a potato masher, immersion blender or whatever you have on hand, mash your potatoes until desired consistency.