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LOADED BAKED POTATO SOUP Share

LOADED BAKED POTATO SOUP Share

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  • In the same pot, sauté onion in bacon grease over medium heat until soft. Add garlic and cook for another 30 seconds.
  • Stir in flour and cook for 1 minute to form a roux.
  • Gradually whisk in milk and chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
  • Add the mashed potatoes and stir until the soup thickens and becomes creamy.
  • Stir in sour cream, shredded cheese, and crumbled bacon. Season with salt and pepper to taste.
  • Simmer for 5–10 more minutes on low heat, stirring occasionally.
  • Serve hot, topped with extra cheese, bacon, sour cream, and green onions.

    • 💡 Tips & Variations:

    • Shortcut: Use leftover baked potatoes or microwave them to save time.
    • Make it lighter: Swap sour cream for Greek yogurt and use low-fat milk.
    • Go vegetarian: Skip the bacon and use vegetable broth. Add sautéed mushrooms for a savory twist.
    • Add texture: Leave some potato chunks in for a more rustic soup.

    ❤️ Why You’ll Love It:

    • Ultra creamy and satisfying
    • Easy to make with everyday ingredients
    • Perfect for meal prep or cozy weekends
    • Tastes like a loaded baked potato in a bowl!

    📝 Final Thoughts:

    Loaded Baked Potato Soup is everything comfort food should be — warm, creamy, and full of flavor. It’s the kind of meal that brings everyone to the table, and maybe even seconds. Top it your way, serve it with crusty bread or a crisp salad, and enjoy a bowl of pure comfort.

    So go ahead, grab a spoon and cozy up — this is soup worth savoring. 🥓🧀🥔

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