This fully loaded baked potato soup is the ultimate comfort food, combining the creamy goodness of potatoes with all your favorite toppings like bacon, cheese, and green onions. Perfect for a cozy night in or to impress guests at a dinner party, this soup is sure to warm you up from the inside out.
Ingredients
- 4 large russet potatoes, washed and dried
- 6 slices of bacon, chopped
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Salt and pepper to taste
Directions
- Preheat the oven to 400°F. Pierce the potatoes with a fork and bake for 45-60 minutes until tender.
- In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the butter to the pot and melt over medium heat. Whisk in the flour to make a roux.
- Slowly whisk in the chicken broth and milk, stirring constantly until thickened.
- Cut the baked potatoes in half and scoop out the insides into the pot. Use a potato masher to break up the potatoes.
- Simmer the soup for 10 minutes, then stir in the cheese, sour cream, and most of the green onions. Season with salt and pepper.
- Serve the soup hot, garnished with the remaining green onions, bacon, and extra cheese.
- Enjoy the creamy and indulgent flavors of fully loaded baked potato soup!
