LOADED BAKED POTATO SOUP | Cook with Me!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is leaner, while smoked sausage adds a similar flavor.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt offers a tangy flavor with fewer calories.

Bake 4-5 pounds of russet potatoes at 400°F for about 1 hour until tender.

Let the baked potatoes cool, then cut them in half and scoop out the insides into a bowl.

In a large pot, heat 2 tablespoons of bacon drippings over medium heat and add 1 diced onion; cook until softened.

Add 3 cloves of minced garlic and cook until fragrant.

Add 2 tablespoons of butter and let it melt with the onion and garlic.

Stir in 3 tablespoons of all-purpose flour and cook for a couple of minutes until it foams up.

Pour in 2 cups of chicken broth and bring to a boil, allowing it to thicken into a gravy.

Reduce heat and add 2 cups of milk and 1 cup of half and half, stirring to combine.

Add 1.5 teaspoons of dried parsley, 0.5 teaspoons of salt, and 0.5 teaspoons of black pepper; let simmer for a few minutes.

Add half of the scooped potato insides to the pot and mash with a potato masher to thicken the soup.

Stir in 1 cup of shredded cheese until melted and creamy.

Add the remaining potato chunks to the soup, chopping any large pieces as necessary, and heat through.

Serve topped with additional cheese and crumbled bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens