Ingredients
Equipment
Method
- Prepare the potatoes by piercing them several times with a fork. Microwave them for 12 to 15 minutes or until they are tender. Let them cool, then halve them and scoop out the insides or cut them into chunks.4 large potatoes
- While the potatoes cook, fry the bacon in a skillet over medium-high heat until it is crispy. Transfer to a paper towel-lined plate to drain, but reserve 1 tablespoon of the bacon fat from the pan. Crumble the bacon once cooled.8 slices bacon
- In a large stockpot, melt the butter over medium-low heat. Add the reserved bacon fat, minced garlic, and diced onion. Cook for 2 to 3 minutes until the onion is tender.4 tablespoons unsalted butter, 2 garlic cloves, 1/4 cup yellow onion
- Slowly whisk the flour into the pan and stir for 1 to 2 minutes to create a smooth roux.1/3 cup all-purpose flour
- Gradually whisk in the milk and half-and-half, ensuring the mixture remains smooth and free of lumps.2 cups low-fat milk, 1 cup half and half
- Gradually add the chicken stock. Bring the mixture to a light simmer and whisk in the salt, garlic salt, and black pepper. Keep at a light simmer until the mixture has thickened slightly, about 5 to 7 minutes.2 cups chicken stock, 1 teaspoon salt, 1/2 teaspoon garlic salt, 1/2 teaspoon black pepper
- Stir in the shredded cheddar cheeses, the majority of the crumbled bacon (reserve some for garnish), and the sour cream. Remove the pot from the heat.1 cup mild cheddar cheese, 1 cup sharp cheddar cheese, 1 cup sour cream
- Scoop the potato chunks into the pan. You can break them into small pieces or leave them chunky, depending on your preference.4 large potatoes
- Serve hot, topped with your favorite garnishes like extra cheese, bacon, and fresh chives.Fresh chives
Notes
One of the best ways to enhance the texture of this Best Homemade Loaded Potato Soup is to leave some of the potato skins on. To ensure a perfectly smooth base, make sure to whisk the flour and milk slowly to avoid any lumps.