Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 slices bacon, chopped; 1 onion, diced; 3 tbsp flour; 4 cups chicken broth; 2 1/2 lb russet potatoes, peeled and cubed; 1 1/2 cups milk; 1 1/2 cups shredded cheddar, plus more for topping; 1/2 cup sour cream; Salt and pepper; Sliced green onions

Thick, creamy potato soup topped like a baked potato: bacon, cheddar, sour cream and green onions.

Why it's here: A classic potato soup was on Allrecipes' most-saved list for the week ending Oct 13.

Prep15 min

Cook30 min

Total45 min

Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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8-inch chef's knifeFor all the chopping

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Steps

Cook the bacon in a large pot over medium heat until crisp. Lift out with a spoon and leave about 2 tbsp fat in the pot.

Cook the onion in the fat until soft, 6 minutes. Stir in the flour for 1 minute.

Slowly whisk in the broth, then add the potatoes. Simmer covered until the potatoes are very soft, 15 to 18 minutes.

Mash about half the potatoes right in the pot to thicken it. Stir in the milk and cheddar until melted. Turn off the heat and stir in the sour cream.

Season with salt and pepper. Top with bacon, cheese and green onions.

TipDon't boil it after adding the dairy or it can split.