Loaded Baked Potato Soup
Loaded with creamy potatoes, rich cheese, and the crunch of bacon, this soup is satisfying and comforting!
Servings 5
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.