Loaded Baked Potato Soup
This Loaded Baked Potato Soup is a cinch to put together! It’s comforting and satisfying – and perfect for these colder nights!
Servings: 8 servings
Ingredients
- 1 pound bacon chopped, divided
- 1 large onion chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 3 cups vegetable or chicken stock
- 6-8 large potatoes scrubbed and cubed
- Salt and pepper to taste
- 3 cups heavy whipping cream
- 3 cups sharp cheddar cheese shredded, divided
- Sour cream, green onions optional, for topping
Instructions
- Fry bacon in a soup pot until crisp. Remove the bacon to paper towels to drain. Set aside.
- Drain bacon grease, reserving 3-4 tablespoons in the soup pot. Cook the onions and celery over medium-high heat until the onions are translucent. Add the garlic and cook for an additional minute. Stir in the flour. Add the vegetable stock gradually and continue to stir until fully incorporated. Add the potatoes, salt, and pepper. Bring the soup to a simmer over medium-high heat and cook 25-30 minutes or until the potatoes are soft.
- Add the whipping cream and heat through. Add half of the bacon and 2 cups of cheese to the soup. Stir until the cheese melts completely.
- Serve with remaining bacon, cheese, sour cream and green onions on top.
Notes
- While cheddar and bacon are already inside this soup, you can serve more for topping for a truly decadent meal!
Nutrition
Calories: 983kcal | Carbohydrates: 61g | Protein: 28g | Fat: 71g | Saturated Fat: 37g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 831mg | Potassium: 1551mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1811IU | Vitamin C: 57mg | Calcium: 408mg | Iron: 3mg
