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Directions for: Loaded Baked Potato Soup


10 slices bacon, diced

4 green onions, diced

2 clove garlic, minced

4 large Russet potatoes, diced

6 Tbsp flour

4 cup chicken stock

½ cup 35% cream

1 cup Cheddar cheese, grated

salt and pepper, to taste


1. Heat large pot over medium heat. Add bacon, cook until crispy. Remove bacon with slotted spoon, let cool and then chop.

2. Using reserved bacon fat, cook half the green onions and garlic until soft, about two minutes. Add potatoes and stir to coat with fat. Add flour, stirring to incorporate.

3. Add chicken stock in slow steady stream while vigorously stirring. Bring to a slow boil then reduce heat and simmer. Cook for thirty minutes, stirring occasionally.

4. Turn off heat, add cream and adjust seasonings. To serve, ladle into bowls and top with bacon, cheddar and remaining green onions.

See more: Soup, Potatoes, Winter, Main, Dinner, Appetizer, Comfort Food, Lunch