A rich, satisfying soup that brings together the flavors of a loaded baked potato with hearty chicken, melty cheese, crispy bacon, and a creamy, comforting base.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
4 slices bacon, chopped
1 tbsp butter
1 small onion, diced
2 garlic cloves, minced
2 tbsp all-purpose flour
4 cups chicken broth
3 russet potatoes, peeled and cubed
2 cups cooked chicken, shredded or chopped
1 cup heavy cream
1/2 cup sour cream
1 1/2 cups shredded sharp cheddar cheese
1/2 tsp paprika
Salt and pepper to taste
Chopped chives or green onions, for garnish
Instructions
-
Cook bacon until crisp. Remove and reserve 2 tbsp of the fat.
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Sauté onion in the bacon fat until soft. Add garlic and cook 30 seconds.
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Stir in butter, then flour, and cook for 2–3 minutes to form a roux.
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Slowly whisk in chicken broth. Add potatoes and bring to a boil.
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Simmer for 15–20 minutes until potatoes are tender.
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Add cooked chicken, cream, sour cream, and cheese. Stir until smooth.
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Season with salt, pepper, and paprika. Simmer 5 minutes.
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Serve hot with bacon and chives on top.