Ingredients:
- 2-3 slices of thick-cut applewood bacon
- 1 small onion, finely chopped (about 1 cup)
- 4 garlic cloves, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 lbs Yukon Gold potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups 2% milk
- 1 sprig of thyme and 1 sprig of rosemary
- Half a package of Boursin garlic and fine herbs cheese
- 1 tbsp Better Than Bouillon chicken base
- Salt and pepper to taste
- Optional: Kinder's Buttery Steakhouse Seasoning
- A drizzle of heavy cream
Toppings:
- Sour cream
- Shredded cheddar cheese
- Fresh chives, chopped
- Additional chopped bacon
Cooking Method:
- In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside on a paper towel.
- In the remaining bacon grease, melt butter and then add onions and garlic. Sauté until the onions are translucent, seasoning with salt and pepper along the way.
- Sprinkle flour over the onion mixture, stirring until the flour is fully incorporated and no longer white.
- Gradually pour in the chicken broth and milk, stirring continuously.
- Add the diced potatoes, fresh thyme, rosemary, and additional seasonings. Bring the mixture to a boil, then reduce to a simmer. Cook until potatoes are tender, about 20 minutes. Remember to remove the herb sprigs after ten minutes if you're using whole sprigs.
- Stir in half of the Boursin cheese until it melts into the soup. For texture, lightly mash the potatoes directly in the pot, leaving some chunks for heartiness.
- Adjust the taste with salt and pepper, and finish with a drizzle of heavy cream for richness.
To Serve:
- Ladle the soup into bowls and garnish with a dollop of sour cream, a generous sprinkle of shredded cheddar, chives, and the reserved crispy bacon.
This Loaded Baked Potato Soup brings all the coziness of a baked potato in a bowl, with creamy, cheesy goodness in every spoonful—perfect for those chilly evenings! Enjoy the warmth and comfort in a bowl.