Loaded Baked Potato Soup
Serves 1
Directions
- 1Chop up 1 pound of bacon.
- 2Cook the chopped bacon in a pot on medium heat until it's nice and crispy.
- 3Set the crispy bacon aside on a paper towel.
- 4Remove some of the bacon grease from the pot, leaving about 3 to 4 tablespoons in there.
- 5Add 1 cup of diced onion and 1 tablespoon of minced garlic to the pot.
- 6Cook until the onions run clear.
- 7Add 4 tablespoons of butter and let it melt.
- 8Add a third cup of flour and whisk it all together until smooth.
- 9Slowly whisk in 2 cups of 2% milk, 1 cup of heavy whipping cream, a half cup of sour cream, and 3 cups of chicken broth, a little bit at a time.
- 10Once it comes to a simmer, add 4 cups worth of cooked and peeled potatoes.
- 11Season to taste with chicken bouillon powder, paprika, and salt and pepper.
- 12Add 1 cup of freshly shredded cheddar cheese and the majority of your crispy bacon, saving a little bit for garnishing.
- 13Serve once the cheese melts and top it off with a little more cheese, your bacon, chives or green onion, and a dollop of sour cream.
Ingredients
- 1 pound bacon
- 3 tablespoons bacon grease
- 1 cup diced onion
- 1 tablespoon minced garlic
- 4 tablespoons butter
- 0.33 cup flour
- 2 cups 2% milk
- 1 cup heavy whipping cream
- 0.5 cup sour cream
- 3 cups chicken broth
- 4 cups cooked and peeled potatoes
- chicken bouillon powder
- paprika
- salt and pepper
- 1 cup freshly shredded cheddar cheese
- chives or green onion
- dollop sour cream
Equipment
potpaper towelwhisk
Tips
- Save some crispy bacon for garnishing.
- You can use boiled and chopped potatoes or baked potatoes instead of potato skins.
- Season to taste.
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