This easy loaded baked potato soup recipe is the ultimate comforting dish! Each spoonful is packed with savory bacon, potatoes, cheese and fresh herbs.
ingredient
- 4 slices bacon, thick cut, ½-inch diced pieces
- 1 tablespoon olive oil, optional for sautéing vegetables
- 1 cup yellow onion, ¼-inch dice
- 2 teaspoons minced garlic
- 3 cups russet potatoes, peeled, diced into ½-inch cubes
- 2 sprigs rosemary
- 3 sprigs thyme
- 3 cups unsalted chicken broth
- 1 cup milk
- 1 teaspoons kosher salt
- 1 package Idaho Spuds Country Buttered flavor, (3.74 oz)
- ¼ cup plain greek yogurt, or light sour cream
- ¼ cup shredded cheddar cheese, plus more for garnish
- black pepper, as needed for garnish
Directions
- Heat a large pot over medium-high heat. Add bacon and cook until crispy, often stirring to evenly cook, about 6 minutes. Transfer to a paper towel-lined plate to cool.
- Remove bacon grease from pan and reserve or discard. You can either add 1 tablespoon of the bacon grease or 1 tablespoon of olive oil to the pan to saute the vegetables.
- In the same pot, heat 1 tablespoon of the olive oil or bacon grease over medium heat. Once the hot, add diced onions and minced garlic. Saute for 6 minutes, until the onions are tender and translucent.
- Add potatoes, rosemary, thyme, chicken broth, milk and salt to the pot. Stir to combine, and turn the heat to high.
- Once the soup comes to a boil, cover with a lid and reduce heat to medium-low. Cook for 10 minutes, or until the potatoes are tender. Remove and discard rosemary and thyme sprigs.
- Add 1 package of Idaho Spuds to the pot. Stir to combine.
- Turn off heat and add ¼ cup yogurt, ¼ cup cheddar cheese and 1 tablespoon chopped chives, stir to combine. Taste the soup and season with more salt and pepper as desired.
- Serve soup topped with more yogurt, cheese, bacon, and chives.
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