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Loaded Baked Potato Soup

Tender potatoes simmered in a creamy broth, topped with cheddar, bacon, sour cream, and green onion.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes peeled and diced
  • 4 tbsp butter
  • 1/4 cup flour
  • 4 cups chicken broth
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese divided
  • 1/2 cup bacon bits
  • 1/4 cup sour cream
  • 2 tbsp sliced green onion
  • salt and pepper to taste

Equipment

  • 1 Large pot

Method
 

  1. Step 1: Boil the diced potatoes until tender, about 15 minutes, then drain.
  2. Step 2: Melt butter, whisk in flour, and cook 1 minute.
  3. Tip: Whisk the flour in fully before adding liquid to avoid lumps.
  4. Step 3: Gradually whisk in broth and milk, cooking until thickened.
  5. Step 4: Stir in potatoes, heavy cream, and half the cheddar.
  6. Step 5: Simmer 10 minutes, seasoning with salt and pepper.
  7. Step 6: Top with remaining cheddar, bacon, sour cream, and green onion.

Notes

Set out the toppings separately so everyone can build their bowl exactly to their own taste.