Loaded Baked Potato Soup
Serves 620 mins prep20 mins cook
A rich and creamy loaded baked potato soup made with russet potatoes, chicken broth, half and half, and various toppings. Perfect for a comforting meal on a chilly day.
0 servings
What you need

cup flour

cup chicken broth

tbsp butter

tsp nutmeg

tbsp chicken bouillon

slice bacon

oz shredded cheese

tsp cayenne pepper

white onion

tsp salt

oz bacon bits

cup sour cream

clove garlic clove

peas

cup half & half cream

corn
Instructions
1: In a dutch oven, cook your diced bacon on medium high heat until crispy and the fat has rendered off. 2: Leave the drippings from the bacon in the pan and add butter. 3: Once the butter is melted, add in your diced onions. Cook those until they are soft. 4: Add in crushed garlic and seasonings. Cook until garlic is fragrant, then add in your flour. 5: Whisk your flour and let it cook for about 1 to 2 minutes so that the flour taste cooks off. 6: Add in chicken broth, chicken bouillon, half and half and potatoes. 7: Cook until your potatoes are fork tender and your soup has reduced by ¼. 8: Add in corn, peas and sour cream and any other seasonings that you like. 9: Once your soup is thick and creamy and the potatoes are cooked through, serve it up! 10: Top it off with all your favorite baked potato toppings and enjoy!View original recipe

