Loaded Potato Soup

45 minutes
Amount of Servings
6-8 servings

5-6 slices of bacon

2 tablespoons unsalted butter

1 medium onion, diced

4 cloves garlic, minced

¼ cup all-purpose flour

4 cups chicken stock or broth

2 ½ pounds Yukon gold potatoes, peeled and diced into 1-inch pieces

2 cups milk

1 ½ cups sharp cheddar cheese, shredded, extra for garnish

1 cup FAGE Sour Cream

Salt and pepper to taste

Topping options: sour cream, bacon, shredded cheese, chives, or scallion

  1. Heat a Dutch oven or a large stockpot over medium heat. Add bacon and cook until crispy.
  2. Transfer bacon to a paper towel lined plate. Wait a few minutes to cool and crumble into pieces. Set aside.
  3. Remove half of the bacon grease and add butter and onion to the pot and sauté until the onion is translucent.
  4. Add garlic and flour and stir until it forms a peanut butter colored paste.
  5. Add chicken stock and potatoes and cook at medium-low heat for 25-30 minutes or until the potato is soft.
  6. Turn off the heat. Using an immersion blender, blend until half of the potato is pureed. If using a blender, scoop half the soup and blend until smooth and place back into the stockpot.
  7. Stir in milk, cheddar cheese, sour cream, salt, and pepper.
  8. Serve with soup with extra cheese, sour cream, bacon, and chives.
Back to top