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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.
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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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