Print

Loaded Baked Potato Soup

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1/2 pound bacon, chopped into bite-size pieces
  • 1/2 medium onion, diced (about 1/2 cup)
  • 4-5 Russet potatoes, washed and chopped (skins left on)
  • 2 cups low-sodium chicken broth
  • 2 cups half & half, at room temperature
  • salt and pepper, to taste
  • 8 ounces sharp Cheddar, grated (about 2 cups), plus more for garnish
  • 1 teaspoon flour
  • 1/4 cup chopped green onion (green parts only)

Instructions

  1. In a large heavy-bottomed pot over medium heat, cook the bacon until browned, about 8 minutes. Remove bacon to a paper-towel lined bowl and set aside. Leave a few tablespoons of the bacon drippings in the bottom of the pot.
  2. Add the onion and potatoes, and cook in the bacon drippings until the potatoes are tender when pricked with a fork, about 15 minutes.
  3. Pour in the chicken broth and stir, scraping the bottom of the pot with a wooden spoon or spatula to release the browned bits from the bottom of the pot. Bring to a simmer.
  4. Slowly pour in the half & half and stir until fully incorporated. Bring to a simmer. Taste and season with salt and pepper as needed.
  5. Return the bacon to the pot, saving a few pieces to garnish each bowl of soup.
  6. Toss the Cheddar with the flour, then add the Cheddar to the pot. Stir until all the cheese has melted. Taste and adjust seasonings again, if needed. Add most of the green onion to the pot, saving some to garnish each bowl of soup. Serve immediately.

Notes

Note: Bringing the half & half to room temperature before adding to the pot allows it to incorporate more easily, resulting in a more velvety texture.

Find it online: https://kitchenjoyblog.com/loaded-baked-potato-soup/