Fully-Loaded Baked Potato Soup recipe

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Ingredients

6 strips bacon
5 Yukon Gold potatoes, cut into eighths
½ cup butter
1 small sweet onion, diced
2 cloves garlic, minced
3 tablespoons flour
1 teaspoon salt
1 teaspoon ground black pepper
1 pint half-and-half
3 (15 ounce) cans chicken broth
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese
1 teaspoon dried parsley

Nutrition Info

657.8 calories
carbohydrate: 30.3 g
cholesterol: 146.9 mg
fat: 51.1 g
fiber: 2.1 g
protein: 20.8 g
saturatedFat: 30.6 g
servingSize: -
sodium: 2029.8 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.

  2. Place potatoes in a pot, cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.

  3. Melt butter in a large skillet over medium-high heat. Add onion and garlic, saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat, add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese, cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.

Recipe Yield

6 servings

Recipe Note

The thickest and most delicious potato soup ever. I created this soup after having a similar soup at a restaurant. Incredible comfort food with ease! It's a very simple recipe to adjust to your taste. My family always asks for this soup in the winter. Garnish with chives, bacon crumbles, and Cheddar cheese.

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