About the Recipe
Its a fully loaded baked potato in a soup! Very delicious and easy to make.
Ingredients
3 to 4 med size russet potatoes rinsed and scrubbed
6 slices of bacon cooked xtra crispy
1 tbsp bacon grease
4 tbsp of butter
2 tbsp of minced garlic
1/4 cup diced onion
1/4 cup all purpose flour
2 cups milk (lowfat can be used)
1 cup half and half
2 cups of chicken broth
2 tbsp kosher salt
1 tsp garlic salt
1 tsp black pepper
1 cup shredded cheddar - mild
1 cup shredded cheddar - sharp
1/2 cup sour cream
1/4 cup chopped green onion (garnish)
Directions
Pre steps (I like to do in the a.m. and cook soup later in day):
Prepare bacon by frying strips in air fryer or on stove until crispy. Reserve 1 tbsp of bacon grease for soup.
Prepare potatoes by baking in oven, bake in microwave or use an Instapot and follow instructions for baked potatoes.
Once potatoes are cooked through, remove skins, chop and place potatoes in bowl and set aside.
Dice onion
Dice garlic (if not using pre diced)
Steps to prepare Soup
Using a large pot, melt butter and add in bacon grease
When butter and grease are hot, stir in onion and let soften for 2-3 minutes.
Add in garlic and saute for another minute
Slowly whisk in the flour and stir for 1 minute
Slowly wisk in milk and half & half stirring until mixture is smooth (no lumps)
Whisk in chicken broth
Bring soup to light simmer stirring constantly until it begins to thicken around 5 to 7 minutes
Add in cheeses, bacon, and sour cream (reserve a small amount of bacon and cheese for garnish if desired)
Remove soup from heat
Stir in baked potato chunks
Cover and return to simmer on low flame, stirring occasionally until ready to serve
Spoon into bowls, top with bacon and shred cheese for garnish - if desired