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This is the ultimate comfort food, a rich and creamy soup that tastes just like a loaded baked potato in a bowl. It's packed with crispy bacon, sharp cheddar cheese, and tender potatoes, making it incredibly satisfying and perfect for a chilly day. A little goes a long way with this delightfully rich soup!
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Cook bacon until crispy, then remove from the pot and drain most of the fat. → Sauté onions and celery in butter, add flour to make a roux, then whisk in chicken stock and milk. → Add diced potatoes and simmer for 15-25 minutes until tender. → Season to taste, then turn the heat to low and stir in sour cream, cooked bacon, green onions, and shredded cheddar cheese. → Stir until the cheese is melted, then serve hot with extra toppings.
Cook bacon until crispy, then remove from the pot and drain most of the fat. → Sauté onions and celery in butter, add flour to make a roux, then whisk in chicken stock and milk. → Add diced potatoes and simmer for 15-25 minutes until tender. → Season to taste, then turn the heat to low and stir in sour cream, cooked bacon, green onions, and shredded cheddar cheese. → Stir until the cheese is melted, then serve hot with extra toppings.
This is the ultimate comfort food, a rich and creamy soup that tastes just like a loaded baked potato in a bowl. It's packed with crispy bacon, sharp cheddar cheese, and tender potatoes, making it incredibly satisfying and perfect for a chilly day. A little goes a long way with this delightfully rich soup!
In a large soup pot over medium-high heat, add the chopped bacon. Cook, stirring occasionally, until the fat has rendered and the bacon is nice and crispy.
Using a slotted spoon, remove the cooked bacon from the pot and set it aside on a plate. Carefully pour out most of the rendered bacon fat, leaving about a teaspoon in the pot for flavor.
Return the pot to the heat. Add the butter and let it melt, then add the chopped onion and celery. Sauté for 3 to 4 minutes until the vegetables are soft and translucent.
Sprinkle the flour over the vegetables to create a roux. Stir constantly and cook for about one minute to get rid of the raw flour taste.
Gradually pour in the chicken stock and milk, whisking or stirring continuously to combine with the roux and prevent lumps. Bring the mixture to a gentle simmer.
Using a low-sodium chicken stock is recommended so you can control the saltiness of the final soup, as the bacon and cheese also add salt.
Don't let the soup come to a rolling boil after adding the sour cream and cheese, as this can cause the dairy to curdle or separate.
Grating your own block of sharp cheddar cheese will result in a smoother, meltier texture than using pre-shredded cheese.
The soup will thicken as it cools. You can adjust the consistency with a little more milk or stock when reheating if needed.
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