INGREDIENTS NEEDED
Bacon: preferably smoked
Butter: salted or unsalted
Onion: sweet yellow is best
Garlic: fresh is always best
Seasonings: ground cayenne pepper, fresh chives, salt, and freshly ground black pepper
Chicken broth: low sodium or chicken stock
Milk: whole or 2%
Cheese: sharp cheddar, white cheddar, or smoked cheddar
Sour cream: full-fat
HOW TO MAKE LOADED POTATO SOUP
This is just the summary version of the recipe. See the recipe card below for ingredients and full directions.
Brown the chopped bacon in a heavy pot. Transfer the bacon to a plate.
Add the potatoes and onions to the pot and cook until the onions are tender.
Reduce the heat to low and add the garlic and cayenne pepper, cooking for 1 minute. Transfer the vegetables to a plate.
Melt butter in the pot. Whisk in the flour and cook for 2 minutes over medium heat.
Whisk in the milk and chicken broth in several increments. Add the cooked vegetables back to the pot and simmer until fork tender.
Stir in both shredded cheeses until melted. Stir in the bacon, sour cream, chives, and salt and pepper to taste.
PREPARATION TIPS
Bacon is much easier to chop when partially frozen, so toss it in the freezer about an hour before preparing the soup.
Don’t add the bacon and sour cream until the end, as you want the bacon to stay crispy and the sour Cream not to curdle.
Top with chopped crispy bacon, sour cream, green onions, finely shredded sharp cheddar cheese, and chopped chives.
