Fully-Loaded Baked Potato Soup recipe
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Ingredients
- 6 strips bacon 5 Yukon Gold potatoes, cut into eighths ½ cup butter 1 small sweet onion, diced 2 cloves garlic, minced 3 tablespoons flour 1 teaspoon salt 1 teaspoon ground black pepper 1 pint half-and-half 3 (15 ounce) cans chicken broth 1 (8 ounce) container sour cream 2 cups shredded Cheddar cheese 1 teaspoon dried parsley
Nutrition Info
- 657.8 caloriescarbohydrate: 30.3 gcholesterol: 146.9 mgfat: 51.1 gfiber: 2.1 gprotein: 20.8 gsaturatedFat: 30.6 gservingSize: -sodium: 2029.8 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Fully-Loaded Baked Potato Soup
Directions
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
Place potatoes in a pot, cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
Melt butter in a large skillet over medium-high heat. Add onion and garlic, saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat, add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese, cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.