School is back in, which means so are dinners that are easy to cook and clean up after! And this easy loaded baked potato soup is one of our favorites!
- 8 slices bacon
- 3 TBSP bacon grease or butter
- 1 small onion diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups milk
- 1 1/2 pound potatoes, peeled and cut into 1/2 inch pieces
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- salt & pepper
- green onions (optional)
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Heat a soup pot over medium-high heat. Add bacon and cook until done. Remove bacon, set aside and crumble.
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Pour out all but 3 TBSP of bacon grease. Or if you prefer, you can dump all the bacon grease and add 3 TBSP of butter instead. Add onion and saute until the onion is soft. If you are not a fan of onions, you can skip the onions, it will still taste great.
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Once the onion is cooked (if using onion), add the flour and stir until well mixed.
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Stir in the chicken broth. Add potatoes, milk and 2/3 of the bacon bits and bring to a boil. Reduce heat to low and simmer until potatoes are tender (12-15 minutes). Stir occasionally so that the bottom does not burn.
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When the potatoes are soft, you can leave it chunky if you prefer. However, I like to use my immersion blender and mash a little bit of it up, while still leave chunks.
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Then stir in the cheddar cheese and sour cream. Season with salt and pepper to taste. And serve with garnishes on top: cheese, bacon, green onion)