Description
A creamy and hearty loaded baked potato soup topped with cheese, bacon, and green onions.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat.
- Add flour and whisk until smooth, cooking for about 1 minute.
- Gradually add chicken broth, whisking continuously until thickened.
- Add diced potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender.
- Stir in milk and cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, topped with crumbled bacon and green onions.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Can be made ahead and reheated; add a little milk if it thickens too much.
- Top with additional cheese and sour cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Loaded Baked Potato Soup, Creamy Soup, Comfort Food