Fully-Loaded Baked Potato Soup
Description
Complete with crispy bacon crumbles, cheesy creaminess, and chives, this fully-loaded baked potato soup recipe proves you can make comfort food with ease.
Ingredients
•
6 strips bacon
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5 Yukon Gold potatoes, cut into eighths
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1/2 cup butter
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1 small sweet onion, diced
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2 cloves garlic, minced
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3 tablespoons flour
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1 teaspoon salt
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1 teaspoon ground black pepper
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3 (15 ounce) cans chicken broth
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1 pint half-and-half
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2 cups shredded Cheddar cheese
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1 (8 ounce) container sour cream
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1 teaspoon dried parsley
Directions
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. Stir in crumbled bacon, bacon drippings, flour, salt, and black pepper; reduce heat. Add boiled potatoes, chicken broth, and half-and-half; simmer until thickened, about 5 minutes. Add 1 cup Cheddar cheese and sour cream; cook and stir until heated through, about 5 minutes. Garnish soup with remaining 1 cup Cheddar cheese and parsley.