Loaded Baked Potato Soup

🧂 Ingredients

• 4 medium-sized Russet potatoes

  peeled and diced
• 6 strips of bacon

  chopped
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 4 green onions

  chopped
• 1 medium onion

  diced
• 3 cloves of garlic

  minced
• 4 cups chicken or vegetable broth
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Optional toppings: extra cheese

  chopped bacon, sour cream, and chopped green onions

Instructions

• 1 In a large pot, cook bacon until crisp, remove, and set aside, keeping the fat
  in the pot.
• 2 Add butter, onion, and garlic to the pot. Sauté until onions are translucent.
• 3 Sprinkle flour over the onion mixture and stir for 2 minutes.
• 4 Slowly whisk in the broth, ensuring the flour is fully incorporated.
• 5 Add diced potatoes and bring the mixture to a boil, then reduce heat and simmer
  until potatoes are tender, about 15 minutes.
• 6 Add heavy cream, stir, and let it simmer for an additional 5 minutes.
• 7 Use an immersion blender to partially blend the soup, leaving some potato chunks
  for texture.
• 8 Add cheese, stir until melted and well combined. Add salt and pepper to taste.
• 9 Serve hot, garnished with crispy bacon, extra cheese, chopped green onions, and
  a dollop of sour cream.

Nutrition Info