Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 slices Bacon; 1 Onion; 2 cloves Garlic; 2¼ lb Potato; 5 cups Chicken Broth; 1 tsp Salt; ½ tsp Black Pepper; 1¼ lb Chicken Breast; 1⅔ cups Milk; 4 oz Cheddar Cheese; 4 oz Sour Cream; 1¾ tsp Chives

By Eatpace

Creamy potato soup with chicken is topped with cheddar, bacon, sour cream and chives. The potatoes simmer on the stovetop, so there's no need to bake them first.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 746; kcal per serving
Protein: 56g; per serving

Plan this dinner Jump to recipe

Potato and chicken soup topped with cheddar, bacon, sour cream and chives.

45 min

Method

7 steps 15 min prep · 30 min cook

Prep

Step 1. Cook Bacon in a large Dutch oven over medium heat, stirring, until crisp, about 6 minutes. Transfer to paper towels, leaving the drippings in the pot.
Step 2. Add Onion to the pot and cook over medium heat until softened, about 4 minutes. Stir in Garlic until fragrant, about 30 seconds.
Step 3. Add Potato, Chicken Broth, Salt and Black Pepper. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, about 12 minutes.
Step 4. Mash some of the potatoes against the side of the pot until the broth thickens, leaving plenty of chunks.

Cook

Step 5. Stir in Chicken Breast and simmer gently until cooked through with no pink inside, about 6 minutes.
Step 6. Stir in Milk and warm over low heat until steaming, about 2 minutes; do not boil. Taste and adjust the seasoning.

Finish & serve

Step 7. Ladle the soup into bowls and top with the reserved bacon, Cheddar Cheese, Sour Cream and Chives.

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Tips

Good to know

Check the largest chicken pieces with an instant-read thermometer; they should reach 165°F.

Swap it

Use plain Greek yogurt instead of sour cream for the topping.

Leftovers

Refrigerate the soup and toppings separately for up to 3 days, and reheat the soup gently on the stovetop.

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