Loaded Baked Potato Soup Recipe
This Loaded Baked Potato Soup is a creamy and hearty dish perfect for chilly days. Featuring crispy bacon, tender potatoes, sharp cheddar cheese, and a smooth blend of milk and cream, this soup captures all the comforting flavors of a classic loaded baked potato in a warm, satisfying bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Soup Base
- 6 strips raw bacon
- 1 cup chopped yellow onion
- 2 minced garlic cloves
- 1/4 cup all purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1½ lbs russet potatoes (peeled and chopped into 1-inch cubes)
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 cup shredded cheddar cheese
- 3/4 cup sour cream
Toppings
- Shredded cheddar cheese
- Scallions or chives
- Additional sour cream
- Crumbled cooked bacon
Instructions
- Cook bacon: In a large Dutch oven or heavy-bottomed pot, cook 6 strips of bacon over medium-high heat until crispy. Remove the bacon onto paper towels, crumble it once cooled, and set aside. Leave about 1 tablespoon of bacon grease in the pot for flavor.
- Sauté aromatics: Add 1 cup chopped yellow onion to the pot and cook for 2 to 3 minutes until softened. Stir in 2 minced garlic cloves and cook for an additional 30 seconds to release their aroma.
- Add flour and dairy: Sprinkle 1/4 cup all-purpose flour over the onions and garlic and stir for 30 seconds to cook out the raw flour taste. Slowly pour in 3 cups of milk and 1 cup of heavy cream while stirring constantly to avoid lumps, and cook until the mixture thickens slightly.
- Add potatoes and broth: Stir in 1½ pounds of peeled and cubed russet potatoes, 2 cups chicken broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until the potatoes are fork tender.
- Blend soup: Carefully blend about half of the soup using a blender or immersion blender until smooth. Return the blended soup to the pot and stir well to create a creamy texture while keeping some potato chunks for heartiness.
- Add cheese, sour cream, and bacon: Stir in 1 cup shredded cheddar cheese, 3/4 cup sour cream, and half of the crumbled bacon. Simmer the soup for 2 to 3 minutes until it is smooth, creamy, and the cheese has melted completely.
- Serve with toppings: Ladle the soup into bowls and garnish with the remaining crumbled bacon, extra shredded cheddar cheese, sour cream, and chopped scallions or chives for a flavorful finish.
Notes
- Russet potatoes are ideal for a fluffy, creamy texture once cooked.
- Be sure to stir constantly when adding milk and cream to avoid lumps from the flour.
- For a vegetarian version, substitute vegetable broth and omit bacon, or use smoked paprika and crispy mushrooms for a smoky flavor.
- This soup can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
- Leftover soup can be frozen, but texture may change slightly after thawing.
Keywords: Loaded baked potato soup, creamy potato soup, bacon potato soup, comfort food, cheddar cheese soup
Find it online: https://foodbylina.com/loaded-baked-potato-soup-recipe/
