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Fully-Loaded Baked Potato Soup

Fully-Loaded Baked Potato Soup

Cost $15, save $20

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Meat

    • 🥓 6 strips bacon

  • Produce

    • 🥔 5 Yukon Gold potatoes, cut into eighths
    • 🧅 1 small sweet onion, diced
    • 🧄 2 cloves garlic, minced
    • 1 teaspoon dried parsley

  • Dairy

    • 🧈 ½ cup butter
    • 1 pint half-and-half
    • 🧀 2 cups shredded Cheddar cheese, divided
    • 1 (8 ounce) container sour cream

  • Pantry

    • 3 tablespoons all-purpose flour
    • 🧂 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 3 (15 ounce) cans chicken broth

STEPS

1

Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Transfer to a cutting board; crumble and set aside. Reserve drippings and set aside.

2

Place potatoes into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and set aside.

3

Melt butter in the same pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes.

4

Stir in crumbled bacon, bacon drippings, flour, salt, and black pepper; reduce heat.

5

Add boiled potatoes, chicken broth, and half-and-half; simmer until thickened, about 5 minutes.

6

Add 1 cup Cheddar cheese and sour cream; cook and stir until heated through, about 5 minutes.

7

Garnish soup with remaining 1 cup Cheddar cheese and parsley. Serve immediately.

NUTRIENTS

Per 1 serving

🔥

658

Calories

  • 21
    Protein
  • 30
    Carbs
  • 51
    Fats

💡 For extra flavor, use smoked bacon.If you prefer a smoother soup, mash the potatoes before adding them back to the pot.Consider adding diced chives or green onions as an additional garnish.Leftover soup can be refrigerated for up to 3 days. Reheat gently on the stovetop.