🍂 Daily Chuckwagon Recipe Rustic Loaded Baked Potato Soup 🥔🥓🧀

Rustic Loaded Baked Potato Soup 🥔🥓🧀

Ingredients:

• 5 medium potatoes, peeled & cubed (Yukon Gold or Russet work best)

• 1 small onion, diced

• 3 cloves garlic, minced

• 3 cups chicken broth

• 1 ½ cups milk or half-and-half

• ½ cup sour cream

• 1 cup shredded cheddar cheese

• 5 slices bacon, cooked & crumbled

• 2 tbsp butter

• 1 tbsp olive oil

• ½ tsp thyme

• Salt & black pepper, to taste

• Garnish: shredded cheese, green onions, bacon bits

Instructions:

1. In a large pot, heat olive oil and butter over medium heat. Add onion and garlic; sauté for 3–4 minutes until fragrant.

2. Add potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer 20–25 minutes until potatoes are soft.

3. Use an immersion blender to blend part of the soup for a creamy texture, leaving some chunks for heartiness.

4. Stir in milk, sour cream, and cheese. Simmer gently (don’t boil) until smooth and creamy.

5. Stir in half the bacon, reserving some for topping.

6. Serve hot, topped with bacon bits, cheese, and green onions.

🥣 Creamy, cheesy, and perfectly hearty — this soup is fall comfort at its finest, straight from the chuckwagon kitchen!