Loaded Baked Potato Soup
Rich and creamy, the loaded potato you can eat with a spoon!
Ingredients
- 2 1/2 lbs. Yukon gold potatoes
- 4 cups chicken stock
- 3 cups half-and-half
- 2 cups sharp cheddar cheese grated
- 1 cup sour cream
- 1 cup white or yellow onion diced
- 1/3 cup all purpose flour
- 8 strips bacon diced
- 6 Tbsp. unsalted butter
- 3 cloves garlic minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/8 tsp. cayenne pepper
Instructions
- Heat a frying pan over medium heat. Fry the diced bacon until crispy. Set aside.
- Peel and dice the potatoes.
- In a large stock pot, melt the butter over medium-low heat. Add the diced onions and saute until tender, about 5-6 minutes. Add the garlic and cook 1 more minute.
- Whisk in the flour and wait until the mixture bubbles, about 1-2 minutes. Then, add the diced potatoes to the pot.
- Pour in the chicken stock, half-and-half, salt, pepper and cayenne. Bring to a boil.
- Once boiling, allow 10-15 of boiling time until the potatoes are tender. Reduce heat to low.
- Use an immersion blender to puree the soup to the desired consistency. Remove from heat. Stir in the sour cream, cooked bacon and cheese. Serve warm.
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