Loaded Baked Potato Soup
A creamy and loaded potato soup featuring Yukon Gold potatoes, crispy bacon, and rich cheddar cheese, perfect for chilly evenings.
Ingredients
- 2 lbs Yukon Gold Potatoes
- 6 slices Bacon optional for vegetarian option
- 1 medium Onion
- 3 cloves Garlic minced
- 4 cups Chicken Broth low-sodium recommended
- 1 cup Whole Milk
- 1 cup Cheddar Cheese shredded
- 1/2 cup Sour Cream
Instructions
- Chop the potatoes (no need to peel if you prefer a rustic texture).
- Fry the bacon to render the grease.
- Cook the onions in the bacon grease until softened, then add the minced garlic.
- Add the potatoes and chicken broth, and simmer until the potatoes are soft.
- Smash a few potatoes against the pot's side for texture.
- Stir in the milk and let thicken.
- Add cheddar cheese and toppings like bacon bits and scallions before serving.
Notes
For a vegetarian version, replace bacon with additional toppings like scallions and consider using vegetable broth.