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This Loaded Baked Potato Soup is comfort food at its best-two classic cold-weather foods combined to warm you from the inside out. Creamy and delicious it’s a perfect centerpiece for a winter dinner, serve alongside a crusty or soft bread. Meaty pieces of bacon swimming in a cream based soup, joined by sharp cheddar cheese and hearty potatoes for a meal that will satisfy everyone from the hubby to the kids.
Loaded Baked Potato Soup
6-8 medium to large red potatoes
2 cups chicken broth/stock
3 cups milk
2 cups shredded cheddar cheese
3-6 pieces of cooked bacon
1 stick of butter
½ cup all-purpose flour
1-8 oz. container of sour cream
salt and pepper to taste
1 ½ tsp. garlic salt
Related: Copycat Olive Garden Minestrone Soup
Peel, and cube potatoes.
Place in a heat safe dish, and microwave for 8-10 minutes until fork tender.
Mash a bit with a fork, and set aside.
In a large saucepan melt butter over medium-high heat, stir in flour until well combined.Whisk in broth and milk, bring to a boil, reduce heat and simmer for 5 minutes, stirring frequently. Add cheese and sour cream, whisk thoroughly.
Stir in potatoes, garlic salt and bacon.
Allow soup to simmer on low for 10-15 minutes.
Serve topped with additional shredded cheese, bacon pieces, or fresh chopped scallions.
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