Loaded Baked Potato Soup

• 4 cups chicken broth
• 2 cups water
• 4 medium russet potatoes, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup sour cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup crispy bacon bits
• Green onions, chopped for garnish

Steps

1. 1 In a large pot, combine chicken broth, water, potatoes, onion, and garlic. Bring to a boil, then reduce heat and simmer until potatoes are tender.
2. 2 In a separate bowl, whisk together butter and flour to create a roux.
3. 3 Slowly stir the roux into the potato mixture until well combined.
4. 4 Continue to cook until the soup thickens slightly.
5. 5 Stir in cheddar cheese, Parmesan cheese, sour cream, black pepper, and salt until melted and smooth.
6. 6 Serve hot, topped with bacon bits and green onions.

Nutrition

Tips

• For a richer flavor, use half-and-half or cream instead of water.
• Add a dash of cayenne pepper for a hint of spice.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Pair with a side of garlic bread for a hearty meal.
• Top with extra cheese or chives for added flavor.

FAQ