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Creamy, filling, and so comforting! You need to try this loaded potato soup tonight! The Homesteading Hippy
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Loaded Baked Potato Soup

Loaded with creamy potatoes, rich cheese, and the crunch of bacon, this soup is satisfying and comforting!
Course Soups and Stews
Cuisine American
Servings 5
Author The Homesteading Hippy

Ingredients

  • 6 large Russet potatoes they are the best for baking because they tend to be fluffy inside once baked and have a fairly thick skin to hold them together
  • 1 lb. bacon
  • 2 teaspoons crushed garlic
  • 4 teaspoons butter
  • 4 teaspoons flour
  • 6 cups milk
  • 2 cups cheddar cheese
  • 1 cup shredded mozzarella or Monteray Jack cheese
  • 1/2 cup chives chopped
  • 1 16 oz. container of sour cream

Instructions

  • Chop the potatoes into cubes and set aside.
  • Cut the bacon into strips and sauté in a pan until crisp. Remove from pan to drain on paper towels.
  • Add the butter to any bacon fat left behind.
  • Add the chopped onion and garlic to the pan and sauté until golden.
  • Add the flour and form a roux paste, stirring constantly.
  • Slowly, pour the milk in a little at a time while you continue stirring, to avoid lumps.
  • Heat the sauce over medium high heat until smooth.
  • Add 1 cup mozzarella or Monterey Jack cheese, and stir until the cheese has melted.
  • Add most of the chives, reserving a tablespoon full for garnishing the soup when it is served.
  • Add the potato cubes and most of the bacon, then gently mix as the soup heats through.
  • Stir in the sour cream.
  • Serve topped with a sprinkle of grated cheese, chives. and the reserved strips of bacon.