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Loaded Baked Potato Soup
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5 from 1 vote

Loaded Baked Potato Soup

Servings 6 Servings


  • 1 (12oz) package of bacon (about 10 strips)
  • 1 cup diced onion
  • 1 tsp minced garlic
  • 1/4 cup flour
  • 4 cups low-sodium chicken broth
  • 6 small russet potatoes, peeled & cut into half-inch cubes
  • 1 cup half & half
  • 1 cup medium cheddar cheese
  • 4 green onions, sliced
  • Salt & Pepper, to taste


  • In a large stock pot, either dice the bacon & cook it, or cook it in strips & dice it; drain off the fat & SAVE IT. Let bacon rest on a paper towel.
  • Using 4 TBSP of the bacon fat, saute the onion & garlic for 5-10 minutes or until translucent. Add the flour to form a roux. Let it cook for 1-2 minutes.
  • Add chicken broth & russet potatoes. Allow to simmer for 25-30 minutes, until the potatoes are tender.
  • Add half & half, cheddar cheese, green onions, half of the bacon bits & season with salt & pepper to taste. Allow to simmer an additional 5 minutes to heat through.
  • Serve soup topped with extra bacon, cheese, & green onions. Savor every bite :)


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