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Loaded cheesy potatoes with bacon.
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Loaded Baked Potato Soup Recipe - Cowboy Kent Rollins

Prep Time 37 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 4 medium russet potatoes
  • 4 slices thick-cut bacon
  • 8 ounces smoked sausage chopped
  • 1 stick butter
  • 4 garlic cloves minced
  • 1 medium yellow onion finely chopped
  • ⅓ cup all-purpose flour
  • 2 cups heavy cream milk or half and half
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 tablespoons Kent’s Original Seasoning or salt and pepper
  • 1 cup shredded cheddar cheese plus more for garnish
  • Chopped green onions for garnish

Instructions

  • Preheat the oven to 400 degrees F.
  • Pierce the potatoes with a fork in several places. Bake for about 40 minutes, or until fork tender.
  • Meanwhile, fry the bacon in a cast iron skillet over medium-high heat until crispy. Chop and set aside. Reserve the remaining bacon grease in the skillet.
  • Return to the skillet and add the sausage. Cook for 2 to 3 minutes, or until browned.
  • Melt the butter and the 2 tablespoons reserved bacon grease in a pot over medium heat. Stir in the onion and cook until the onions begin to soften, about 3 minutes. Stir in the garlic and cook for 2 minutes, stirring occasionally.
  • Sift in the flour, then whisk in the heavy cream and bring to a simmer until the mixture thickens. Whisk in the chicken broth, sour cream and cheese and bring to a simmer, stirring constantly.
  • Reduce the heat to low and stir in the smoked sausage, bacon, and the potato chunks, let cook for about 5 minutes, or until warmed through. Garnish with chopped bacon, additional cheese and green onions. Serve warm.