Loaded Baked Potato Soup
With tender bites of Yukon gold potatoes, crispy bacon, fresh vegetables, and a perfectly seasoned base, this soup is everything you want when the world outside is cold and white.
Servings 8
Ingredients
- 1 lb Bacon, chopped up
- 2 tbsp Unsalted Butter
- 1 Yellow Onion, Diced
- 2 ribs Celery, diced
- 1 Cup Shredded Carrots
- 5-6 Garlic Cloves, minced
- 3 tbsp All Purpose flour
- 4 Cups Chicken Broth
- 2 Cups Whole Milk
- 1 Cup Heavy Cream
- 3 lbs Yukon Gold Potatoes, chopped into bite-sized pieces
- 8 oz Sharp Cheddar Cheese, shredded + more for topping
- 1 tbsp All Purpose Seasoning OR use 1 tsp each garlic powder, onion powder and paprika
- Salt and Pepper to taste
Optional For Toppings
- Green Onions, Extra Cheese, Extra Bacon, Sour Cream
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove it and set it aside. Leave 2-3 tbsp of the grease in the pot.
- Add the butter to the bacon grease. Once it is melted, add in the carrots, onions, celery and garlic. Saute for 5-7 minutes or until softened.
- Sprinkle the flour over the vegetables and stir well. Cook it down for 2-3 minutes.
- Slowly pour in the chicken broth, stirring constantly to avoid any lumps.
- Add the milk, heavy cream, the potatoes and the seasoning. Stir well.
- Bring to a gentle boil. Put the lid on and reduce the heat to a simmer. Cook for 15-20 minutes, stirring occasionally until the potatoes are fork tender.
- Use a potato masher to mash up a few of the potatoes.
- Stir in the shredded cheese and most of the reserved bacon.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve with optional toppings or just as is!