soupcomfort-foodpotatobacon
Loaded Potato Soup
A thick, creamy potato soup loaded with bacon, ham, cheddar, and green onions, like a baked potato in a bowl.
Recipe by Amber
Illustrative image, not a photo of the finished recipe.
- Prep
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- Cook
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- Serves
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Ingredients
- 12 oz bacon
- 1 1/2 c chopped onion (about 1/2 onion)
- 6 cups chicken broth (from two 32-oz cartons)
- 2 lb baking potatoes, peeled, cubed
- 2/3 cup butter
- 3/4 cup all-purpose flour
- 4 cups milk
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1 c diced cooked ham
- 1 container (8 oz) sour cream
- 2 1/2 cups shredded sharp Cheddar cheese (10 oz)
- 3/4 cup sliced green onions
Instructions
- 1Cook the bacon in a 12-inch skillet over medium heat for 6-7 minutes, until crisp. Drain on paper towels and crumble, then set aside. Keep 2 tbsp of the drippings in the skillet.
- 2Cook the onion in the drippings over medium-high heat for about 6 minutes, until almost tender.
- 3In a 6-quart Dutch oven or large pot, combine the onion, broth, and potatoes. Bring to a boil, then reduce the heat and cook about 10 minutes, until the potatoes are very tender.
- 4Meanwhile, melt the butter in the same skillet over low heat. Whisk in the flour until smooth and cook 1 minute. Gradually whisk in 2 cups of the milk.
- 5Pour the milk mixture into the potatoes. Add the remaining 2 cups milk, the salt, and the pepper. Cook over medium heat, whisking constantly, until thickened and bubbly.
- 6Stir in the ham, half of the bacon, the sour cream, 2 cups of the cheese, and 1/2 cup of the green onions. Heat until the cheese melts and everything is hot.
- 7Top each bowl with the remaining bacon, 1/2 cup cheese, and 1/4 cup green onions.