Loaded Baked Potato Soup

Ingredients (Serves 6)

• 6 medium russet potatoes, baked and cooled
• 6 slices bacon, cooked and crumbled
• 4 tablespoons butter
• 1 small onion, diced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk (whole milk preferred)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 2 green onions, sliced

Instructions

1. Bake the potatoes
   • Bake potatoes at 400°F (200°C) for 45–60 minutes until tender.
   • Let cool, peel if desired, and cut into bite-sized pieces.
2. Cook the base
   • In a large pot, melt butter over medium heat.
   • Add onion and cook for 4–5 minutes until softened.
   • Stir in flour and cook for 1 minute.
3. Make the soup
   • Gradually whisk in chicken broth.
   • Add milk and cream, stirring until smooth.
   • Simmer for 5–10 minutes until slightly thickened.
4. Add potatoes and cheese
   • Stir in potatoes and about 1½ cups of the cheddar cheese.
   • Simmer for 10 minutes, gently mashing some potatoes for a thicker texture.
5. Finish
   • Remove from heat and stir in sour cream.
   • Season with salt and pepper.
6. Serve
   • Ladle into bowls and top with:
     • Remaining cheddar cheese
     • Crumbled bacon
     • Green onions
     • Extra sour cream, if desired

Tips

• For an extra-thick soup, blend 1–2 cups of the soup and stir it back in.
• Add a dash of hot sauce for a little kick.
• Leftovers keep well in the refrigerator for up to 3 days.

Prep time: 15 minutes (plus baking time)
Cook time: 25 minutes
Total time: About 1 hour 20 minutes
Calories: Approximately 500–600 per serving (depending on toppings)