Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup
Total time: 45 min
Yield: 6 servings
Cuisine: American comfort
Ingredients: 3 lb russet potatoes, peeled and diced; 12 oz bacon, chopped; 1 onion, diced; 3 garlic cloves; 4 cups chicken broth; 2 cups milk; 2 cups shredded sharp cheddar; 1 cup sour cream; green onions; 3 tbsp flour; salt; pepper

DinnerAmerican comfort45 minServes 6590 kcal27 g protein

Thick, velvety potato soup loaded like the best baked potato: crispy bacon, sharp cheddar, sour cream and green onions.

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Ingredients

3 lb russet potatoes, peeled and diced
12 oz bacon, chopped
1 onion, diced
3 garlic cloves
4 cups chicken broth
2 cups milk
2 cups shredded sharp cheddar
1 cup sour cream
green onions

From your pantry: 3 tbsp flour, salt, pepper.

Instructions

Cook the bacon in a large pot until crisp. Remove, leaving 3 tbsp fat.
Cook the onion in the fat until soft, then the garlic and flour for 1 minute.
Add the potatoes and broth and simmer until very tender, 15 minutes.
Mash about half the potatoes right in the pot for a thick, chunky texture. Stir in the milk, half the cheddar and half the sour cream and season.
Ladle into bowls and pile on bacon, cheese, sour cream and green onions.

Tip: Russets break down into a naturally creamy soup. Waxy potatoes stay too firm.