Loaded Potato Soup

When the temps start to drop and the snow flurries turn the ground and trees into a winter wonderland, there is nothing better than a big pot of your favorite soup to warm things up. This Loaded Potato Soup is so easy and can be made in under an hour – using only one pot!

Loaded Potato Soup

Ingredients

  • 8 slices bacon chopped
  • 3 cups yellow onion chopped
  • 3 cloves garlic minced
  • 3 tbsp flour
  • salt & pepper to taste
  • 2 cups Hiland Dairy Milk
  • 2 cups chicken broth
  • 1 cup Hiland Dairy Heavy Whipping Cream
  • 3 lbs russet potatoes cubed
  • 1/2 cup Hiland Dairy Sour Cream
  • 3 cups Hiland Dairy Cheddar Cheese shredded
  • 4 Scallions sliced

Instructions

  • Using a large Dutch oven and medium-high heat, cook the bacon until crisp, six to eight
    minutes; remove to a plate to cool. Do not drain the bacon grease.
  • Add the onions and garlic to the pot and cook until softened, four to five minutes.
  • Add the flour, salt, and pepper, and stir until combined and the flour smells like pie dough,
    about three minutes.
  • Add the milk, chicken broth, and heavy cream, whisking until all the lumps are smooth.
  • Add the potatoes and cook over medium heat for about 10 minutes or until fork-tender.
  • Add half the bacon and half of the scallions. Stir until combined.
  • Spoon in the sour cream until no longer visible.
  • Stir in the cheddar cheese until completely melted through. Add additional salt and pepper if needed.
  • Garnish with bacon bits, shredded cheese, sour cream, and scallions.
  • Diva’s Tip – Serve this scrumptious soup with warm slices of Italian bread topped with a smear of Hiland Dairy Butter!