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Loaded Baked Potato Soup


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"the creamiest and coziest potato soup :)"

Serves 6 | Prep Time 15 minutes | Cook Time 15 minutes

Why I Love This Recipe


Ingredients You'll Need

12 strips of uncooked low-sodium bacon
3 tablespoons of unsalted butter
1 medium-sized yellow onion
3 cloves of garlic
3 tablespoons of all-purpose flour
2 ½ pounds of russet potatoes
4 cups of chicken broth
2 cups of milk
⅔ cups of half and half
4 ounces of cream cheese
1 ½ teaspoon of salt
1 teaspoon of black pepper
½ teaspoon of chili powder
Shredded cheddar cheese, green onions, and sour cream for topping


Directions

bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
Remove bacon pieces and set aside, leaving the fat in the pot.
Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
Add garlic and cook until fragrant (about 30 seconds).
Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
Allow soup to simmer for 15 minutes before serving.
Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!


Pairs Well With

Harvest salad :)


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