Small Batch Loaded Baked Potato Soup Recipe
This rich and creamy loaded baked potato soup gives you all of your favorite baked potato flavors packed into a comforting and warming meal!
Servings: 3 servings
Ingredients
- 2 pounds russet potatoes
- 3 slices bacon chopped
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ teaspoon celery salt
- ½ teaspoon ground black pepper
- 20 ounces chicken broth
- ½ cup diced yellow onion
- 2 ounces cream cheese block style
- ¼ cup grated cheddar cheese
- 3 tablespoons chopped green onion
Instructions
- Soften the cream cheese. Cut the ounces cream cheese into at least 4 pieces and let it soften at room temperature while you prepare the soup.
- Cook the bacon. Add the bacon to a large dutch oven and heat to medium high. Cook until crisp. Remove from pan with a slotted spoon and set aside.
- Saute the onions. Reduce the heat to medium and add the butter to the pan. Add the onion and saute for 2 minutes. Add the celery salt and pepper and saute for 30 seconds.
- Make the roux. Add the flour and whisk for 30 seconds. Slowly adding the milk and whisking until smooth.
- Cook the potatoes. Add the chicken broth and potatoes. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 20 mintues or until potatoes are very tender.
- Finish the soup. Once the potatoes are tender, use a potato masher to slightly mash them while still in the pot. Stir in the cream cheese and ¼ cup of the grated cheddar cheese. Cook for 5 minutes or until the cheeses are melted.
- Serve. Ladle the soup into bowls. Top with the cooked bacon, cheedar cheese and green onions.