Loaded Baked Potato Soup
This loaded baked potato soup.....got it going on! Its a creamy, cozy, and comforting bacon potato goodness. Nuff said!
Ingredients
- 1 lbs. Gold potatoes peeled and diced
- 1½ lbs. Russet potatoes peeled and diced
- 8 slices Bacon
- ⅓ cup All purpose flour
- ½ cup Unsalted butter
- 1 Vidalia onion chopped
- 6 garlic cloves minced
- 4 cups Chicken stock
- 2 cups Whole milk
- 1 cup Heavy cream
- 1½ tsp Kosher salt
- 1 tsp White pepper
- ½ tsp Ancho Chile powder
- 1 cup Sour cream
- ¾ cup Cheddar cheese
Instructions
- In a large Dutch oven over medium heat, cook the bacon until crisp and browned.
- Remove the bacon from the pan and set aside. Add the unsalted butter to the pan along with the onions and cook until tender approximately 4-5 minutes. Add the garlic and cook for an additional 30 seconds.
- Add the flour over the garlic and onions. Stir in the diced potatoes, chicken stock, whole milk, heavy cream, salt, white pepper, and ancho chili powder. Stir well.
- Bring the pot to a boil and cook the potatoes until fork tender (approximately 10 minutes).
- Reduce the heat to a simmer and using a immersion blender, puree the soup until smooth. Add in the sour cream and sharp cheddar cheese, stir well.
- Chop up the bacon into small pieces and sprinkle into the soup. Stir well. Allow the soup to simmer for an additional 10-20 minutes before serving.