Loaded Baked Potato Soup
Loaded Baked Potato Soup is packed with potatoes, bacon, cheese and green onions. It's creamy and absolutely delicious!
Ingredients
- 1 pound Bacon (diced)
- 1 Onion (diced)
- 5 large Russet potatoes (peeled and cubed)
- 3 cups Chicken stock
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 1 1/2 cups Milk
- 3 Green onions (sliced)
- 3/4 cup Shredded cheddar cheese (divided)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- Sour cream for garnish (optional)
Instructions
- In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.
- Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
- In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
- Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add salt and pepper. Stir to combine. Cook an additional 5 minutes.
- To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.