Loaded Baked Potato Soup with Bacon and Cheddar

Creamy potato soup with bacon, cheddar, and a little texture from roughly mashed potatoes.

From Alexa's kitchen
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Loaded Baked Potato Soup with Bacon and Cheddar

Method

  1. Cook the chopped bacon in a pot until crisp. Remove it and reserve half for the soup and half for topping. Carefully wipe out most of the grease, leaving a little in the pot.

  2. Cook the onion in the remaining bacon fat until softened and golden, stirring to prevent burning. Add a little salt and a splash of the measured chicken stock if the pot looks dry.

  3. Stir in the garlic, then add the flour 1 tablespoon at a time. Cook for 3-4 minutes to cook out the flour taste, adding chicken stock as needed.

  4. Pour in the remaining chicken stock and stir to release anything stuck to the bottom. Add the potatoes and boil for about 10-15 minutes, until soft.

  5. Stir in the milk and heavy cream. Mash some of the potatoes for a textured soup, or blend until smooth and return to the pot.

  6. Add the cheddar and half the bacon. Season with salt, pepper, paprika, and garlic powder.

  7. Serve with sour cream, green onion, parsley, extra cheddar, and the reserved bacon.

Alexa's notes

I like to mash only some of the potatoes so the soup keeps a little texture. Thick-shredded Tillamook cheddar is my favorite for this.

  • soup
  • potatoes
  • bacon
  • comfort food

With love, Alexa

With Love, Alexa Recipes from Alexa's kitchen

Loaded Baked Potato Soup with Bacon and Cheddar

www.withlovealexa.us

Ingredients

Soup

  • 4 slices bacon, chopped
  • 1 yellow onion, chopped
  • 1 tbsp minced garlic
  • 2 tbsp flour
  • 4 cups chicken stock
  • 4 yellow potatoes, peeled and chopped
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Salt, to taste
  • Pepper, to taste
  • Paprika, to taste
  • Garlic powder, to taste

Toppings

  • Sour cream
  • Green onion
  • Reserved bacon
  • Extra cheddar cheese
  • Parsley

Method

  1. Cook the chopped bacon in a pot until crisp. Remove it and reserve half for the soup and half for topping. Carefully wipe out most of the grease, leaving a little in the pot.
  2. Cook the onion in the remaining bacon fat until softened and golden, stirring to prevent burning. Add a little salt and a splash of the measured chicken stock if the pot looks dry.
  3. Stir in the garlic, then add the flour 1 tablespoon at a time. Cook for 3-4 minutes to cook out the flour taste, adding chicken stock as needed.
  4. Pour in the remaining chicken stock and stir to release anything stuck to the bottom. Add the potatoes and boil for about 10-15 minutes, until soft.
  5. Stir in the milk and heavy cream. Mash some of the potatoes for a textured soup, or blend until smooth and return to the pot.
  6. Add the cheddar and half the bacon. Season with salt, pepper, paprika, and garlic powder.
  7. Serve with sour cream, green onion, parsley, extra cheddar, and the reserved bacon.

Notes

I like to mash only some of the potatoes so the soup keeps a little texture. Thick-shredded Tillamook cheddar is my favorite for this.