A creamy, cheesy, and comforting loaded potato soup made from scratch with bacon, cheddar, and sour cream.

Scale

6 strips bacon

1/2 medium onion, chopped

4 large Russet potatoes, diced

1/4 cup flour

4 cups whole milk

1 cup chicken broth

1 clove garlic, minced

3/4 cup grated cheddar cheese

Chopped scallions

3/4 cup sour cream

Salt & pepper to taste

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1. Cut bacon and cook in a soup pot until crispy. Remove and set aside.

2. Leave 2 tbsp of bacon fat in the pot, sauté onion for 5 minutes.

3. Stir in flour and cook for 1 minute.

4. Slowly whisk in milk, then add broth, garlic, and potatoes.

5. Bring to a near boil, then reduce to simmer. Cover partially and cook for 20 minutes.

6. Mash some of the potatoes in the pot. Stir in sour cream, most of the cheese, and bacon.

7. Season with salt and pepper. Serve with toppings.

For extra creamy soup, mash all the potatoes.

Store in the fridge up to 4 days.

Freeze before adding dairy for best results.