Name: Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 6 slice bacon (chopped); 2 tablespoon unsalted butter; 1 medium yellow onion (diced); 3 clove garlic cloves (minced); ⅓ cup all-purpose flour; 4 cup low-sodium chicken broth; 2 cup whole milk; 3 pound russet potatoes (peeled, cut into ½-inch cubes); 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 cup sour cream; 1 cup shredded sharp cheddar cheese (for the soup); ½ cup shredded sharp cheddar cheese (for topping); 3 green onions (thinly sliced)

Instructions

Crisp the bacon
Crisp the bacon:
Cook 6 slices chopped bacon in a large Dutch oven over medium heat for 7 to 8 minutes, until crispy. Transfer to a paper towel-lined plate and pour off all but 2 tablespoons of the fat.
Aromatics and roux
Aromatics and roux:
Add 2 tablespoons butter to the pot. Add 1 diced onion and cook for 5 minutes, then add 3 minced garlic cloves for 30 seconds. Sprinkle in ⅓ cup flour and stir for 1 minute.
Simmer the potatoes
Simmer the potatoes:
Slowly whisk in 4 cups chicken broth and 2 cups whole milk. Add 3 pounds cubed potatoes, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a gentle boil, then simmer for 15 to 20 minutes, stirring often, until the potatoes are very tender.
Mash and finish
Mash and finish:
Use a potato masher to mash about half the potatoes right in the pot. Reduce the heat to low and stir in 1 cup sour cream and 1 cup shredded cheddar until melted. Stir in half of the crispy bacon.
Serve
Serve:
Ladle the potato soup into 6 bowls and top with the remaining bacon, ½ cup shredded cheddar, and 3 sliced green onions.

Tips

Russet potatoes break down and naturally thicken the soup; Yukon Golds give a creamier, more buttery result. Keep the heat low after adding the sour cream so it doesn't curdle. For a thinner soup, stir in ½ cup more broth.

Storage

Store leftover potato soup in the refrigerator for up to 4 days. It thickens as it cools, so reheat over low heat with a splash of milk or broth. Freezing isn't recommended, because the potatoes and dairy turn grainy.