A creamy, filling soup that transforms the rich flavors of a loaded baked potato into a comforting, one-pot chicken dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
4 slices thick-cut bacon, diced
1 tablespoon butter
1 small yellow onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups chicken broth
3 russet potatoes, peeled and cubed
2 cups shredded or chopped cooked chicken
1 cup heavy cream
1/2 cup sour cream
1 1/2 cups shredded sharp cheddar cheese
1/2 teaspoon paprika
Salt and black pepper to taste
Chopped green onions or chives, for topping
Instructions
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In a large pot, cook bacon until crisp. Remove and set aside, reserving 2 tablespoons of the drippings.
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Add onion to the pot and cook until softened. Stir in garlic and cook 30 seconds more.
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Melt butter in the pot, then stir in flour to form a roux. Cook 2–3 minutes, stirring constantly.
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Slowly whisk in broth. Add potatoes and bring to a boil. Simmer 15–20 minutes until tender.
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Stir in chicken, cream, sour cream, and cheese until melted and smooth.
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Season with paprika, salt, and pepper. Let simmer 5 more minutes.
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Serve hot with bacon and chives on top.