Loaded Baked Potato Soup

Ingredients

• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups whole milk
• 2 lb russet potatoes, peeled and cut into 3/4-inch cubes
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup sharp cheddar cheese, freshly shredded
• 1/2 cup sour cream
• 3 scallions, thinly sliced
• additional cheddar, optional for serving
• additional bacon, optional for serving
• additional sour cream, optional for serving
• black pepper, optional for serving

Instructions

1. Add chopped bacon to a large Dutch oven over medium heat. Cook for 6-8 minutes until crisp and the fat has rendered. Transfer bacon to a paper-towel-lined plate. Leave approximately 2 tablespoons bacon fat in the pot.
2. Add diced onion. Cook for 5-6 minutes until softened.
3. Add garlic and cook for 30 seconds.
4. Add butter. Once melted, sprinkle in flour. Cook while stirring for approximately 1-2 minutes to remove the raw flour taste.
5. Gradually whisk in chicken broth. Add milk slowly while whisking. Add potatoes, salt, and pepper.
6. Bring to a gentle simmer. Reduce heat and cook approximately 15-20 minutes, stirring occasionally, until the potatoes are completely fork-tender.
7. Use a potato masher to mash approximately one-quarter to one-third of the potatoes directly in the pot. Leave the majority of the potato pieces intact.
8. Reduce heat to LOW. Add freshly shredded cheddar gradually while stirring. Stir until smooth. Remove from direct heat. Stir in sour cream.
9. Add approximately half the cooked bacon and half the scallions. Taste and adjust salt and pepper.
10. Ladle into bowls. Top with remaining bacon and scallions. Add additional cheddar or sour cream if desired. Serve hot.

Nutrition

Chef's Notes

SHRED YOUR OWN CHEESE: Freshly shredded cheddar generally melts more smoothly than pre-shredded cheese coated with anti-caking agents. DON'T BOIL THE CHEESE: Once cheddar is added, keep the heat low. Hard boiling can make dairy-based soups separate or become grainy. PARTIALLY MASH THE POTATOES: Mashing only some of the potatoes naturally thickens the soup while preserving the chunky baked-potato texture. BACON: Cook the bacon first and use a little rendered fat to build the soup base.

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