Loaded Baked Potato Soup
This Loaded Baked Potato Soup is simple and cozy!
Equipment
- 1 Whisk
Ingredients
- 3 Large Russet Potatos
- 8 Strips Bacon
- 2 Cups Shredded Cheese (Any Cheese you like)
- 4 Cups Whole Milk (Can use 2% as well)
- 2 Cups Chicken Bone Broth
- 1 Clove Garlic
- 1 Medium Onion
- ½ Tsp Salt (Optional, see notes)
- 1 Cup Heavy Cream (Optional, see notes)
Instructions
- Chop bacon into small pieces.
- In dutch oven cook bacon until browned, remove from pot.
- Chop potatoes, garlic and onions. Cook onions and garlic in pot until fragrant (about 1 minute)
- Add in butter, melt. Then add in flour and whisk until it makes a paste.
- Slowly add in 2 cups of the milk and let thicken. Then add in the rest.
- Slowly add in 2 cups of the broth. (At this point you can add the rest of the broth if you want, or leave it out to be thicker.
- Add in your potatoes and bacon. Bring to a boil and then reduce to a simmer for 15 minutes.
- Finally add in cheese, ½ cup of cream, give a mix and serve with green onions and extra cheese on top (optional)
Notes
Salt: Because of the bacon, this soup can be salty. I recommend trying the soup before you add in the salt to see if you need it.
Cream: This is not needed, I've served it without this before no problem. This adds richness at the end which I enjoy sometimes.
Nutrition
Serving: 1gCalories: 198kcalCarbohydrates: 8gProtein: 11gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 43mgSodium: 246mgPotassium: 227mgFiber: 0.3gSugar: 7gVitamin A: 481IUVitamin C: 1mgCalcium: 354mgIron: 0.1mg
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