Loaded Potato Soup

Name: 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)

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!

Print Recipe

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!