🥔 Loaded Baked Potato Soup

Ingredients

• Soup

• 6 strip Bacon, chopped
• 1 Yellow onion, chopped
• 2 clove Garlic, minced
• ¼ cup All-purpose flour
• 4 cup Chicken broth
• 3 lb Russet potatoes, peeled and cut in 3/4-inch cubes
• 2 cup Whole milk
• ½ tsp Table salt
• ½ tsp Ground black pepper

• Toppings

• 1 cup Cheddar cheese (block), shredded
• ½ cup Sour cream
• 4 Green onions, sliced

Nutrition

Steps

You’ll need: large soup pot, potato masher, whisk.

1. Cook the bacon in a large pot over medium heat until crisp, 8 to 10 minutes. Lift it out onto paper towels, leaving about 2 tablespoons of fat in the pot.
2. Add the onion and cook 5 minutes, until soft. Add the garlic for 30 seconds, then stir in the flour and cook 1 minute.
3. Slowly whisk in the broth, then add the potatoes. Bring to a boil, lower the heat and simmer 15 to 20 minutes, until the potatoes are very tender.
4. Mash some of the potatoes right in the pot for a thick, chunky soup. Stir in the milk, salt and pepper and heat until steaming; do not let it boil hard.
5. Ladle into bowls and top with bacon, cheddar, sour cream and green onions.

🌡 Safe temperaturesLeftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.