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Fully-Loaded Baked Potato Soup
Fully-Loaded Baked Potato Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulgent loaded baked potato soup with crispy bacon and cheesy creaminess - comfort food made easy!
Ingredients:
  • 6 strips bacon
  • 5 Yukon Gold potatoes, cut into eighths
  • 0.5 cup butter
  • 1 small sweet onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 teaspoon ground black pepper
  • 1 pint half-and-half
  • 3 (15 ounce) cans chicken broth
  • 1 (8 ounce) container sour cream
  • 2 cups shredded Cheddar cheese
  • 1 teaspoon dried parsley
Instructions:
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Crumble bacon and reserve drippings.
  • In a pot, cover the potatoes with water and bring to a boil. Lower the heat to medium-low, cover, and cook until tender for 15 to 20 minutes. Drain the potatoes.
  • In a large skillet over medium-high heat, melt butter. Add onion and garlic; saute until the onion is translucent for about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add boiled potatoes, half-and-half, and chicken broth. Simmer until thickened for about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through for about 5 minutes. Garnish the soup with the remaining Cheddar cheese and parsley.

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