Loaded Baked Potato Soup

This hearty soup tastes just like a baked potato, with all the fixin's-- Bacon, cheese, green onion and sour cream. It's a hearty and comforting soup that is sure to please your family.

Course Soup

Cuisine American

Keyword Baked Potato Soup

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 505kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Large Pot
Pressure Cooker Optional: to steam cook the potatoes

Ingredients

6 slices bacon cooked and divided as reserved garnish
5 russet potatoes peeled and cubed; (about 3 cups)
5 tablespoons unsalted butter
1 small clove garlic finely minced
6 green onions thinly sliced; divided by white and green parts
1/4 cup all-purpose flour
2 cups milk or more, as needed
1 cup chicken broth no salt added preferred
1 cup cheddar cheese shredded; divided with some for garnish
1/2 cup sour cream
Kosher salt and freshly ground black pepper to taste
Additional green onion cheese and bacon for garnish (Optional)

Instructions

Evenly lay the bacon on a 2 to 3 ply paper toweled lined plate. Cover with a paper towel and microwave until cooked and crispy, about 6-8 minutes. (You can also do this in a skillet, and remove and blot the bacon on paper towels.)
Coarsely cut the bacon. Finely chop 2-3 tablespoons for garnish. Set aside.
If using a pressure cooker, place the prepared potatoes in a steamer basket, on top of a trivet, with 2 cups of water. Pressure cook on high for 5 minutes, do a quick release and remove the lid. If you are not using a pressure cooker, you will add potatoes to the soup in a later step.
Melt butter in a large stockpot or Dutch oven over medium heat.Add green onion. until softened (2-3 minutes) Add garlic and stir for about 30 seconds.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk and chicken broth and cook, whisking constantly, until slightly thickened, about 1 to 2 minutes.
Stir in pressure cooked potatoes.
If you did not use a pressure cooker for the potatoes, add them in at this time and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes.
Stir in cheese, sour cream, chopped bacon, salt and pepper, to taste.
If the soup is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with sliced green onion, shredded cheese and minced bacon, if desired.

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