Fully-Loaded Baked Potato Soup

Complete with crispy bacon crumbles, cheesy creaminess, and chives, this fully-loaded baked potato soup recipe proves you can make comfort food with ease.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 658 Calories

Ingredients

• 1 teaspoon salt
• 1 (8 ounce) container sour cream
• 1 teaspoon dried parsley
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 cups shredded Cheddar cheese
• 1 small sweet onion, diced
• 1 pint half-and-half
• 3 tablespoons flour
• 6 strips bacon
• 5 Yukon Gold potatoes, cut into eighths
• 3 (15 ounce) cans chicken broth
• 0.5 cup butter

Recipe Instructions

Step 1

Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Transfer to a cutting board; crumble and set aside. Reserve drippings and set aside.

Step 2

Place potatoes into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and set aside.

Step 3

Melt butter in the same pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Stir in crumbled bacon, bacon drippings, flour, salt, and black pepper; reduce heat. Add boiled potatoes, chicken broth, and half-and-half; simmer until thickened, about 5 minutes. Add 1 cup Cheddar cheese and sour cream; cook and stir until heated through, about 5 minutes. Garnish soup with remaining 1 cup Cheddar cheese and parsley.