LOADED BAKED POTATO SOUP

Loaded Baked Potato Soup

Makes 2 quarts

Serves 4

Ingredients 

• 3 Russet Potatoes, baked

• 1 lb Bacon, keep reserved bacon grease

• 4 Tbsp Butter

• 3 Garlic Cloves, minced

• ½ Yellow Onion, grated

• ⅓ c Flour

• 3 c Whole Milk

• 2 c Chicken Broth

• 1 ½ Tsp Salt, or to taste

• ½ Tsp Ground Pepper, or to taste 

• 2 ½  c Shredded Cheddar, plus some for garnish

• 1 Tbsp Hot Sauce (to taste)

• 1 c Sour Cream, plus some for garnish

• 1 Tsp Salt

• ½ Tsp Black Pepper

• Scallions, chopped for garnish

Directions

Preheat the oven to 400°F

1. Bake the potatoes for 45-50 minutes, until fork tender. Let cool.  Once cool to touch, peel & cut into bite size pieces, set aside.

2. While the potatoes are in the oven, line a rimmed sheet pan with aluminum foil (double it) and add the bacon; cook in the oven until crispy (reserve the bacon grease in a bowl, set aside). Add the bacon to a plate lined with paper towels to cool. Once the bacon has cooled, chop or crumble it and set aside.

3. Add the butter and 2 tbsp of the bacon grease to the dutch oven. Once the butter has melted, add the onion & garlic and cook until translucent over low heat (about 3-4 minutes).  

4. Add the flour & cook for 2-3 minutes, whisking constantly. 

5. Slowly add milk, whisking until there are no clumps. 

6. Add chicken broth & whisk until combined. Turn the heat up to medium and once the mixture starts to thicken, it will look like melted ice cream, turn back to low.

7. Add sour cream & whisk until combined

8. Season with salt, pepper & hot sauce (add more or less to your liking)

9. Add shredded cheese & mix until melted and combined 

10. Add in the potato chunks & ¾ of the crumbled bacon, stir until potatoes are warmed in the soup. With a potato masher, mash the potatoes until desired consistency. (I like to leave some chunks of potato for texture!)

11. Serve in individual crocks or bowls, garnish with shredded cheese, crumbled bacon, sour cream, & scallions