Loaded Baked Potato Soup

By Tasty · 45 min

Ingredients

Instructions

1. In a large Dutch oven over medium heat, cook the bacon pieces until crispy. Move the bacon to a plate and leave 2 tablespoons of bacon grease in the pot.
2. Add the butter and onion to the pot and sauté until tender, about 5 minutes. Add the garlic paste and cook 1 more minute until fragrant.
3. Whisk in the flour and cook 2 minutes to make a roux. Slowly whisk in 3 cups of the chicken broth, stirring constantly to prevent lumps. Bring to a gentle boil.
4. Add the diced potatoes, then season with salt and pepper to taste. Cook until the potatoes are tender, 20 to 25 minutes.
5. For a chunkier soup, mash some of the potatoes; for a smoother soup, use an immersion blender. Stir in the milk. If the soup is too thick, add up to 1 cup of broth to reach the texture you want.
6. Stir in ½ cup sour cream, ½ cup shredded cheddar and half of the cooked bacon. Keep cooking until the cheese melts and the soup is heated through.
7. Remove from heat and serve hot, topped with the reserved bacon, extra cheddar, chives and sour cream if you like.

Summarized from Tasty's video. Watch it for the details.

More recipes with

GarlicOnionCheeseMilkPotatoBaconSour creamCheddar cheese