Ingredients
4 large russet potatoes, baked or microwaved and peeled
6 slices bacon, cooked and crumbled
2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour (or gluten-free substitute)
3 cups milk
1 cup chicken or vegetable broth
1/2 cup sour cream
1 1/2 cups shredded sharp cheddar cheese
Salt and pepper to taste
Chopped green onions or chives, for topping
Instructions
1. Bake or microwave the potatoes until soft, then peel and roughly mash.
2. In a large pot, melt butter and sauté onion for 4–5 minutes until translucent.
3. Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute.
4. Slowly whisk in milk and broth, stirring until smooth and slightly thickened.
5. Add mashed potatoes and stir to combine.
6. Stir in sour cream, cheddar cheese, salt, and pepper. Let simmer 5–10 minutes until heated through.
7. Add half the crumbled bacon and stir. Adjust thickness with more milk if needed.
8. Serve hot topped with remaining bacon, cheddar, and chives.
Notes
For extra creaminess, blend part of the soup with an immersion blender.
Sub Greek yogurt for sour cream if desired.
Refrigerates well for 4 days or freeze in portions for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Comfort Food, Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 490
- Sugar: 6g
- Sodium: 690mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
Keywords: loaded baked potato soup, creamy potato soup, easy comfort food