Fully-Loaded Baked Potato Soup
The thickest and most delicious potato soup ever. I created this soup after having a similar soup at a restaurant. Incredible comfort food with ease! It's a very simple recipe to adjust to your taste. My family always asks for this soup in the winter. Garnish with chives, bacon crumbles, and Cheddar cheese.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 6strips bacon
- 5Yukon Gold potatoes, cut into eighths
- ½cup butter
- 1small sweet onion, diced
- 2cloves garlic, minced
- 3tablespoons flour
- 1teaspoon salt
- 1teaspoon ground black pepper
- 1pint half-and-half
- 3(15 ounce) cans chicken broth
- 1(8 ounce) container sour cream
- 2cups shredded Cheddar cheese
- 1teaspoon dried parsley
Instructions
Step 1
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.Step 2
Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.Step 3
Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.