Loaded Baked Potato Soup
Serves 4 to 6
- 4 large baking potatoes
- 6 slices bacon
- 3 cups milk
- 1 cup heavy cream
- 1 cup cheddar cheese, grated, plus more for garnish
- 1/3 cup sour cream
- 1/3 cup all-purpose flour, plus more, as needed
- 1/4 cup green onions, chopped
- 1/4 teaspoon cayenne pepper, optional
- kosher salt and freshly ground pepper, to taste
Preheat oven to 400º F and place potatoes in oven. Bake for 40-45 minutes, or until fork tender.
Once cool enough to handle, scoop out insides of potatoes and place in a bowl, then set aside for later use.
Cook bacon until crispy in a large Dutch oven or stockpot over medium-high heat.
Transfer bacon to a paper towel-lined plate to drain, leaving drippings in the pot, then whisk in flour to create a roux.
Cook for 1-2 minutes, or until mixture is smooth and paste-like, then whisk in milk and heavy cream.
Stirring occasionally, cook for 10-15 minutes, or until thickened, then add in scooped out potatoes, cheddar cheese and sour cream.
Mix everything together, breaking up the potato with the back of your spoon, and season generously with salt and pepper and cayenne, if using.
Take your bacon strips and crumble them into bits.
Pour soup into serving bowls and garnish with more cheddar cheese, green onions and crumbled bacon.