Description
This Loaded Baked Potato Soup is a creamy, comforting dish packed with hearty potatoes, sharp cheddar cheese, crispy bacon, and a touch of sour cream. Perfect for chilly days, this rich soup combines classic baked potato flavors into a warm, satisfying bowl.
Ingredients
Scale
Soup Base
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Toppings and Mix-ins
- 8 slices bacon, cooked and crumbled
- 2 cups sharp cheddar cheese, shredded (divided: 1.5 cups for soup, 0.5 cups for garnish)
- 1/2 cup sour cream
- 1/4 cup chopped chives for garnish
Instructions
- Cook Bacon: In a large pot over medium heat, cook the bacon until crispy. Remove the bacon slices and set them aside on paper towels to drain. Leave about 1 tablespoon of bacon grease in the pot to enhance the flavor of the soup.
- Sauté Aromatics: Add butter to the pot along with the bacon grease. Once melted, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-5 minutes.
- Create Roux: Stir in the all-purpose flour and cook for 1-2 minutes, forming a light paste that will thicken the soup.
- Add Broth: Gradually whisk in the chicken broth, stirring constantly to avoid lumps and create a smooth base.
- Cook Potatoes: Add the diced potatoes to the pot and bring the mixture to a boil. Reduce heat to a simmer and cook until the potatoes are tender, approximately 15 minutes.
- Blend Soup: Using an immersion blender, blend the soup to your desired consistency—completely smooth or leaving some chunks for texture.
- Add Dairy and Cheese: Stir in the milk, heavy cream, sour cream, 1 1/2 cups of shredded cheddar cheese, salt, and pepper. Continue to simmer on low heat until the cheese is fully melted and the soup is heated through.
- Combine Bacon: Crumble the cooked bacon into small pieces and stir most of it into the soup, reserving some for garnish.
- Serve and Garnish: Ladle the hot soup into bowls and top with the remaining shredded cheddar cheese, reserved bacon pieces, and chopped chives for a flavorful finish.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Use an immersion blender carefully to avoid splashes of hot soup.
- Adjust thickness by adding more broth or milk if needed.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
- Russet potatoes work best for their starchy texture and creamy consistency when cooked.
