One-pot Loaded Baked Potato Soup

Ingredients

6 slices of bacon

1 tbsp cajun seasoning

1 tbsp brown sugar

2 tbsp butter

6 garlic cloves, minced

1 large yellow onion, diced

1/3 cup all-purpose flour

2 lb of golden potatoes (900 g), peeled & cubed into 1-inch pieces (around 5 medium-sized)

2 cups milk

1 cup heavy cream (can sub for lower fat)

3 1/2 cups chicken stock/broth

Onion seasoning: 2 tsp paprika, 1 tsp chili flakes, 2 tsp salt, 2 tsp black pepper

1 cup aged or sharp cheddar cheese

3/4 cup parmesan cheese, grated

2/3 cup sour cream

Thinly chopped fresh chives, for garnish

I ran out of space (😭) so instructions are pinned in the comments! Or, comment “recipe” and I’ll send you the full recipe card.

Directions

Season the bacon slices with cajun, then place into a dutch oven or large pot. Turn on the heat to medium and cook the bacon. When it is nearly done, optionally add brown sugar for a sweet touch. Cook for 1-2 more minutes until golden & crispy.

Remove the bacon strips and set aside, leaving the fat in the pot. Add the diced onion and cook for 5-7 minutes until translucent and lightly golden. Add the onion seasonings and minced garlic, cook for 2 minutes.

3 Add 2 tbsp of butter and melt, then sprinkle in the flour and stir/whisk until smooth.

4 Add the chicken broth, milk, heavy cream, and diced potatoes.

5 Bring to a gentle boil and cook for 10-15 minutes until the potato is fork tender.

Reduce the heat to a simmer and use a hand-held blender to puree some of the potatoes, leaving some small chunks. If using a regular blender, only blend around half of the soup, leaving some chunks. Adjust blending to your preference.

Cut up the bacon into bits, reserve half for garnishing. adding the other half to the soup along with the sour cream. cheddar cheese and parmesan cheese. Stir occasionally while simmering for another 10-20 minutes.

8 Garnish each bowl with black pepper & paprika, reserved bacon, parmesan cheese, cheddar cheese, a dollop of sour cream, and fresh chives.