Loaded Baked Potato Soup
Overview
Prep Time: 20 min • Cook Time: 30 min
Total Time: 50 min
Makes 4-6 servings
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what you’ll need:
2 1/2 lbs russet potatoes, diced
1 tbsp avocado oil
1 medium yellow onion, diced
4 cloves fresh garlic, minced
32 oz chicken bone broth or stock
1-2 cups whole milk
1/2 cup sour cream
1 pack bacon
1 cup shredded cheddar cheese
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
2 tsp dried chives
1 tsp each salt & pepper
1/4 tsp cayenne
For the roux:
1/4 cup butter
1/4 cup flour
For the garnish:
shredded cheddar cheese
bacon bits
sour cream
green onions
chives
Instructions:
In a large pot, heat the avocado oil over medium heat.
Add the diced onion and garlic, and sauté until the onion is translucent, about 3-5 minutes.
Add the diced potatoes, broth, and all of the seasonings. Mix well.
Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
While the soup is boiling, preheat the oven to 400. Place the bacon in an even layer on a foil-lined baking sheet. Bake in the oven for 13-16 minutes or until the bacon reaches your desired crispiness. Once done, remove it from the oven and set aside to cool. Once cool, cut into small pieces and set aside.
Now, let’s make the roux. In a separate saucepan, melt the butter over medium heat.
Whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a paste. It should be slightly golden but not browned.
Once the potatoes are tender, gradually whisk the roux into the soup. Keep the heat on a medium-low simmer and stir continuously until the mixture thickens. This takes about 4-5 minutes to thicken.
Finally, add 1 cup of milk, sour cream, and shredded cheddar cheese. Stir until well combined and heated through. If the soup is too thick, add one more cup of milk to reach your desired consistency.
Now, it’s time to assemble. Pour some soup into your bowl and top with shredded cheddar cheese, a spoonful of sour cream, bacon bits, sliced green onions, and chives. Enjoy!
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