Loaded Baked Potato Soup

This baked potato soup is my all-time favorite for fall! It's cozy, cheesy, potato-y... everything you want from a big 'ole bowl of soup on a chilly day 🎃

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot or dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. *Carefully* soak up the bacon grease with a paper towel, leaving about 2T behind.

Step 2

Add in your butter and onion, sautéing for about 5 minutes or until your onions soften. Throw in your garlic and cook for about 30s or until fragrant.

Step 3

Add in your flour and stir for about 1min.

Step 4

Slowly whisk in your heavy cream and milk, working in batches (about a 1/3 at a time). Repeat with your chicken broth. Season with your salt, pepper, chicken bouillon, and cayenne. Stir to combine.

Step 5

Add in your potatoes and bring to a boil. Boil until fork tender, about 20-30 minutes.

Step 6

Reduce heat to medium-low. Add in your cheddar cheese and bacon (leaving aside a few T for topping), stir until melted.

Step 7

With a potato masher, immersion blender or whatever you have on hand, mash your potatoes until desired consistency.

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