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Loaded Baked Potato Soup
Total Time
30 mins
 
Servings: 6
Ingredients
  • 2 russet potatoes
  • 3 tbsp whipped butter
  • ½ cup chopped onion
  • ¼ cup all-purpose flour
  • ½ tsp dried thyme
  • Pepper to taste
  • 3 cups milk
  • 2 cups low sodium chicken broth
  • 8 slices American cheese
  • 6 slices of bacon
  • ¼ cup minced chives
  • ⅓ cup sour cream
  • 1 cup shredded cheddar cheese
  • Cracked black pepper
Instructions
  1. Prick potatoes with a fork all over. Microwave for 4-8 minutes or until tender. Cut open and set aside to cool.
  2. In a large saucepan, melt butter over medium heat. Add in onion and sauté until translucent.
  3. Stir in flour, thyme, and pepper. Slowly whisk in milk and broth until smooth. Cook and stir about 5 minutes on medium heat until it starts to bubble and thicken.
  4. In a medium bowl, scrape out the insides of the potatoes and mix well into the soup, slightly mashing the potatoes as needed.
  5. Once the soup is well combined, break apart the cheese slices and add to the pot. Keep stirring until the cheese is fully melted.
  6. Crisp bacon on a paper towel lined plate in the microwave for about 5 minutes. Divide the soup between bowls, top with cheddar cheese, sour cream, crumbled bacon, chives, and cracked black pepper.