Get ready for a rich and creamy, delicious baked potato soup with all the fixings. It’s fully loaded with bacon, sour cream, cheddar cheese and chives. You get the full loaded baked potato experience in a soup that you can’t stop eating.
Ingredients:
6 Yukon Gold Potato’s
1 yellow onion
3 minced garlic cloves
1/3 cup flower
4 tbsp. butter
8 slices bacon
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
2/3 cup sour cream
1 1/2 cups sharp cheddar cheese
4 green onions
1 1/2 tsp kosher salt
1 tsp black pepper
1/4 tsp paprika
Directions:
- Dice bacon into pieces and place in a large soup pot on medium heat and cook until bacon is brown and slightly crispy.
- Remove bacon pieces with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
- Sprinkle the flour over the ingredients in the pot to create a rue and stir until smooth.
- Add garlic and cook in the rue cook for 30 seconds, just enough to release flavor and keep it sweet. Overcooking the garlic will make it bitter.
- Combine chicken broth, milk, heavy cream, salt, pepper, and paprika to the pot. Stir well.
- Add potatoes and bring pot to a boil. Let pot boil for about 15 minutes.
- Reduce heat to simmer and using an immersion blender puree half of the soup until smooth. If you don’t have an immersion blender you can remove half the soup and place in a blender. Blend that soup and return to the pot.
- Add sour cream, bacon pieces, and green onions, stir well. Reserving ¼ of bacon and green onions for garnishment.
- Simmer for 15 minutes.
- Serve and garnish the top with additional sour cream, bacon, cheddar cheese, and chives. Enjoy!