A rich and creamy soup that combines the savory comfort of a loaded baked potato with tender chicken, crispy bacon, sharp cheddar, and fresh herbs—all in one bowl.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
4 slices thick-cut bacon, chopped
1 tbsp butter
1 small onion, diced
2 garlic cloves, minced
2 tbsp all-purpose flour
4 cups chicken broth
3 medium russet potatoes, peeled and diced
2 cups cooked chicken, shredded
1 cup heavy cream
1/2 cup sour cream
1 1/2 cups sharp cheddar cheese, shredded
1/2 tsp paprika
Salt and black pepper, to taste
Chopped chives or green onions, for garnish
Instructions
-
Cook bacon until crisp in a large pot. Remove and reserve 2 tbsp bacon fat.
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Sauté onion in bacon fat for 5–6 minutes. Add garlic and cook 30 seconds.
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Stir in butter, then flour. Cook for 2–3 minutes, stirring constantly.
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Slowly whisk in broth. Add potatoes and bring to a boil.
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Reduce to a simmer and cook 15–20 minutes, until potatoes are soft.
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Stir in cooked chicken. Add cream, sour cream, and cheese. Mix until smooth.
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Season with paprika, salt, and pepper. Simmer another 5 minutes.
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Serve topped with bacon, cheese, and chopped chives.