Loaded Baked Potato Soup

Ingredients

• 3–4 large potatoes, about 3 lbs total
• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/2 white onion, finely chopped
• 1/3 cup all-purpose flour
• 1 cup low-fat milk
• 1 cup heavy cream
• 4 cups unsalted chicken stock
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 teaspoon black pepper
• 1/2 cup mild cheddar cheese, shredded
• 1/2 cup sharp cheddar cheese, shredded
• 4 slices pre-cooked bacon, crumbled, for serving
• 1 cup sour cream, for serving
• Fresh chives, for serving

Instructions

1. Peel the potatoes, rinse them, and cut them into uniform ½-inch cubes. Place the cubes in a bowl of cold water while preparing the soup base.
2. Melt the butter in a large pot over medium-low heat. Add the onion and garlic. Cook for about 2–3 minutes, until the onion softens.
3. Whisk in the flour and cook for 2–3 minutes.
4. Whisk in the milk and cream gradually, then add the stock and bring the mixture to a gentle simmer.
5. Add the onion powder, garlic powder, and pepper. Bring the soup to a light simmer and cook for 5–7 minutes, stirring occasionally, until the base is smooth and lightly thickened.
6. Drain and add the potato chunks. Cover partially and simmer for 15–20 minutes, stirring occasionally to prevent the thickened base from scorching, until the potatoes are fork-tender.
7. Remove from heat.
8. Stir half of each cheese into the soup. Reserve the remaining cheese for serving.
9. Serve hot with the reserved cheese, bacon, chives, and sour cream as add-ins. The soup is meant to remain chunky rather than smooth.

Notes

• “Baked potato” refers to the loaded baked-potato toppings and flavor profile; the potatoes are cooked directly in the soup for this quick version.
• The listed nutrition is for the soup, including the cheese stirred into the base, but excludes the bacon, sour cream, and additional reserved cheese served at the table.
• Sodium will vary substantially with the chicken stock and cheese brands.