Loaded Baked Potato Soup with Cheddar and Bacon

• 4 slices bacon, chopped
• 2 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 1/2 cups water
• 2 cups peeled and diced potatoes (about 2 medium)
• 1 cup frozen corn
• 1/2 cup all-purpose flour
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• Green onions for garnish

Steps

1. 1 Cook bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and set aside.
2. 2 Add butter to the same pot and sauté onion until translucent.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add chicken broth, water, and potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender.
5. 5 In a small bowl, whisk flour into milk until smooth. Stir into soup.
6. 6 Stir in corn and simmer until thickened.
7. 7 Stir in cheddar cheese until melted and smooth.
8. 8 Season with salt and pepper to taste.
9. 9 Serve hot, topped with reserved bacon and green onions.

Equipment

• Large pot
• Slotted spoon
• Whisk

Variations

• Add cooked diced ham for extra protein.
• Substitute milk with half-and-half for richer flavor.

Substitutions

• Use coconut milk for a dairy-free option.
• Substitute bacon with crispy fried shallots for a vegetarian version.

Pairings

• Pair with a fresh garden salad.
• Serve with warm cornbread muffins.

Nutrition

Tips

• For extra creaminess, stir in 1/2 cup sour cream before serving.
• If you prefer a smoother soup, blend half of it before combining everything back together.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat slowly on the stove.

Serving Suggestions

• Serve with crusty bread or garlic toast.
• Add a dollop of sour cream and extra cheese on top for garnish.

FAQ