Fresh From The OCW Recipe Collection
Loaded Baked Potato Soup
Creamy potato soup with cheddar, bacon, sour cream, and green onions turns a chilly evening into something worth looking forward to.
Ingredients
- 6 slices bacon, chopped
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 2 pounds russet potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Green onions, extra cheese, and bacon, for serving
Directions
- Cook bacon in a large pot until crisp. Transfer to paper towels, leaving about 2 tablespoons drippings.
- Add onion and cook 4 to 5 minutes. Stir in garlic and cook 30 seconds.
- Sprinkle in flour and stir continuously for 1 minute.
- Gradually whisk in broth and milk. Add potatoes, salt, and pepper.
- Simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
- Lightly mash some potatoes in the pot to thicken the soup while leaving plenty of pieces intact.
- Reduce heat to low and stir in cheddar, sour cream, and half the bacon.
- Serve with green onions, extra cheese, and remaining bacon.
OCW Kitchen Tip: Mash only part of the potatoes in the pot. This naturally thickens the soup while keeping tender pieces in every bowl.
Recipe source: Adapted from loaded potato soup techniques described by Serious Eats.