LOADED BAKED POTATO SOUP
In a large skillet over medium heat:
Cook bacon until crisp (~6–7 minutes). Transfer to a plate lined with paper towels. Crumble and set aside.
Reserve 2 tbsp bacon drippings in the skillet. Discard excess fat.
Add chopped onion and sauté 5–6 minutes until soft and translucent.
2. Simmer Potatoes
In a large Dutch oven or stockpot:
Combine onions (with drippings), chicken broth, and cubed potatoes.
Bring to a boil, then reduce heat to medium-low.
Simmer 10–12 minutes, until potatoes are fork-tender but not falling apart.
3. Make the Roux
In the same skillet clean if needed):
Melt butter over low heat.
Whisk in flour and cook 1 minute, stirring constantly—this removes raw flour taste.
Gradually whisk in 2 cups milk, ensuring no lumps form. Cook 2–3 minutes until smooth and slightly thickened.
4. Build the Creamy Soup Base
Pour roux mixture into the pot with potatoes and broth.
Stir in remaining 2 cups milk, salt, and pepper.
Cook over medium heat, stirring frequently, 8–10 minutes, until soup is hot and gently bubbling.
5. Add Loaded Ingredients
Stir in:
Diced ham
Sour cream
2 cups cheddar cheese
½ cup green onions
Half the crumbled bacon
Gently heat through (3–4 minutes) until cheese is fully melted and flavors blend.
6. Serve Hot with Toppings
Ladle soup into bowls and garnish each serving with:
Remaining crumbled bacon
Extra shredded cheddar
Fresh green onions
Serve immediately with:
Warm crusty bread, garlic toast, or cornbread
A crisp green salad or pickle spear
You Must Know
