Loaded Baked Potato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 10 servings
Ingredients
  • 6 large potatoes, peeled and cut into chunks*
  • 8 slices bacon
  • 1 medium yellow onion, chopped
  • ⅔ cup flour
  • 6 cups chicken broth
  • 2 cups half-and-half
  • 2 tsp minced garlic
  • 1 tsp Tabasco sauce
  • 1 tsp salt
  • 1 tsp pepper
  • Dried parsley and basil, to taste
  • 1 cup shredded Fiesta blend cheese (or cheese of your choice), plus more for garnish
  • 5 green onions, sliced
Instructions
  1. Put potatoes in a large stockpot and cover with water. Salt water and put on burner over high heat. Boil and cook until potatoes are tender, about 23 minutes. Drain.
  2. Meanwhile, cook bacon in a large saucepan over medium-high heat until crispy. Remove slices to a paper towel-lined plate. Chop into bits.
  3. In same saucepan, cook onion in bacon drippings over medium-high heat until translucent, about 3 minutes. Remove from heat.
  4. Pour onions into stockpot you used for potatoes, along with bacon drippings. Turn heat to medium-high and add flour, whisking well to combine. Pour in chicken broth and allow mixture to boil and thicken, stirring occasionally. Reduce heat to medium-low.
  5. Stir in half-and-half, garlic, Tabasco, salt, pepper, dried herbs, and cooked potatoes and cook about 2 minutes, stirring frequently.
  6. Stir in bacon bits and green onion, reserving about ¼ cup of each. Stir in shredded cheese. Remove from heat and serve in bowls. Sprinkle each with reserved bacon and green onions and additional shredded cheese.
Notes
*I cut my potatoes into thirds lengthwise and then quartered each third.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/loaded-baked-potato-soup/