Fully-Loaded Baked Potato Soup
Ingredients
- 6 strips bacon
- 5 Yukon Gold potatoes, cut into eighths
- ½ cup butter
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 (15 ounce) cans chicken broth
- 1 pint half-and-half
- 2 cups shredded Cheddar cheese, divided
- 1 (8 ounce) container sour cream
- 1 teaspoon dried parsley
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Instructions
- 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.
- 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.
- 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.
Source
Original recipe: View Original