Loaded Baked Potato Soup - The Wholesome Dish (2024)

5 from 6 votes

• 6 slices bacon
• 2 Tbsp unsalted butter
• 3 garlic cloves minced
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 4 large russet potatoes (about 2 lbs.) peeled and cut into large bite-size chunks
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 cups shredded cheddar cheese
• 1/2 cup sliced green onions
• Optional for serving: sour cream, shredded cheddar, etc.

• Add the bacon in an even layer in a large soup pot. Cook until crispy.

• Turn off the heat. Transfer the cooked bacon to a paper towel lined plate. Let the bacon grease cool for 5 minutes.

• Add the butter to the bacon grease. Turn the heat back on about medium-high. When the butter is melted, add the garlic and flour. Stir constantly for one minute.

• Add 1 cup of chicken broth. Stir until smooth. Add another cup of broth. Stir until smooth. Add the remaining 2 cups of broth and milk. Stir to combine.

• Add the chopped potatoes, salt, and pepper. Bring the liquid to a boil. Reduce the heat so the liquid is simmering. Simmer the potatoes for 15 minutes.

• Add the cheese. Stir to combine. Simmer 5 minutes.

• As the soup cooks, finely chop the cooked bacon.

• Serve the soup topped with sliced green onions, chopped bacon, sour cream, and shredded cheddar cheese.

Course Dinner, Soup

Keyword How to make potato soup

Cuisine American

Author Amanda Finks

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