Description
A creamy, velvety loaded baked potato soup with crispy bacon, cheese, and a quick microwave prep.
Ingredients
- 8 slices of bacon
- 4 tablespoons of butter
- 1 chopped yellow onion
- 2 minced garlic cloves
- 1/3 cup of flour
- 2 cups of milk
- 1 cup of half-and-half
- 2 cups of chicken stock
- 1 teaspoon of salt
- 1/2 teaspoon of garlic salt
- 1/2 teaspoon of black pepper
- 4 scrubbed potatoes
- 1 cup of mild cheddar cheese
- 1 cup of sharp cheddar cheese
- 1 cup of sour cream
- Fresh chives (for topping)
Instructions
- Cook the bacon in a skillet over medium-high heat until crispy, then crumble and set aside.
- In the same pot, melt the butter over medium-low heat. Add the onion and cook until soft, about 3-5 minutes. Stir in the garlic and cook for another 30 seconds.
- Sprinkle in the flour and stir for 1-2 minutes. Gradually whisk in the milk and half-and-half, then add the chicken stock. Season with salt, garlic salt, and black pepper. Simmer for 5-7 minutes.
- Microwave the potatoes for 12-15 minutes until tender, then halve, scoop, and chunk them. Add to the pot.
- Stir in the mild cheddar, sharp cheddar, and sour cream. Cook on low until cheese is melted.
- Serve hot, topped with reserved bacon, more cheddar, and chives.
Notes
This soup can be customized with extra toppings or made vegetarian with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American