Loaded Baked Potato Soup
This creamy and cheesy potato soup loaded with bacon, cheese and green onions is the ultimate comfort food soup!
Servings 4
Ingredients
- 6 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 4 cups whole milk
- 4 cups peeled and cubed russet potatoes 3 to 4 potatoes, about ½inch bite size pieces
- 3 green onions sliced (about ½½ cup sliced) and additional for garnish, if desired
- 1 cup diced or crumbled fully cooked bacon and additional for garnish, if desired
- 1 ½ cups shredded sharp cheddar cheese and additional for garnish, if desired
- ⅓ cup sour cream
- ¼ teaspoon salt more or less, to taste
- ¼ teaspoon black pepper more or less, to taste
Instructions
- Melt butter in a soup pot or dutch oven over medium high heat. Slowly add flour and whisk constantly for 1 minute. Gradually add milk while continuing to whisk constantly for 2 minutes.
- Add potatoes and green onions and stir well to combine. Bring to a boil and reduce heat to maintain a simmer. Simmer (uncovered) for 20 to 25 minutes, or until potatoes are tender, stirring frequently. Add bacon, cheese, sour cream, salt and pepper. Stir until combined and cheese is melted.
- Serve garnished with additional bacon, green onions and cheese, if desired.
Notes
- This recipe yields approximately 6 ½ cups of soup (4 servings)
- Add additional milk for a thinner consistency, if desired.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove top in a saucepan over medium heat, stirring frequently, until heated through.
- Adapted from Damn Delicious and Center Cut Cook