This loaded baked potato soup is seriously amazing.
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Loaded Baked Potato Soup
Ingredients
- 1 lb Bacon
- 2 tbsp Butter
- 1 cup Yellow onion, diced
- 5 cloves Garlic
- 1/4 cup Flour
- 2 cups Chicken broth
- 4 Russet potatoes, diced
- Salt and pepper to season
- 2 sprigs Rosemary
- 2 cups Half and half
- 1 cup Milk
- Green onions, chopped
- Cheddar cheese, freshly shredded.
- Sour cream
Instructions
- Preheat oven to 350 degrees.
- Place bacon on a foil lined sheet pan. Cook in preheated oven for 20 minutes or until bacon is crisp. Cool cooked bacon strips on a paper towel lined plate and set aside.
- Heat butter in dutch oven over medium heat.
- Once butter is melted, add onions and sauté until translucent.
- Add garlic and cook for 1 minute.
- Add flour and cook for 3 minutes, continuously stirring.
- Slowly pour chicken broth into the dutch oven and continue to stir.
- Add potatoes, rosemary, salt and pepper.
- Stir in half and half and milk.
- Cover and simmer for 25 minutes, or until soup base is thickened and potatoes are cooked through. Stir frequently to prevent potatoes from sticking to bottom of the dutch oven.
- When ready to serve, add half the bacon to the pot and mix in. Ladle soup into bowl and top with shredded cheddar, bacon, sour cream, and green onions.
