Creamy Loaded Baked Potato Soup
Transform humble baked potatoes into a luxurious and comforting soup. This recipe is easy to make, customizable, and perfect for a cozy night in. Loaded with bacon, cheese, and chives, it's a hug in a bowl!
Equipment
- Oven
- Baking Sheet
- Fork
- Large pot or Dutch oven
- Measuring cups and spoons
- Knife
- Cutting board
- Whisk
- Immersion blender or potato masher
- Ladle
- Bowls
Ingredients
- 6 medium baking potatoes Russet or Yukon Gold
- 8 slices bacon, cooked and crumbled
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream
- ½ cup sour cream, plus extra for topping
- 1 ½ cups shredded cheddar cheese, divided
- Salt to taste
- Pepper to taste
- Fresh chives, chopped for garnish
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes and prick with a fork. Bake for 45-60 minutes, or until soft.
- While potatoes bake, cook bacon until crispy. Drain and crumble.
- In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Whisk in flour and cook for 1-2 minutes, stirring constantly to create a roux.
- Gradually whisk in chicken broth, scraping up any browned bits. Bring to a simmer.
- Once potatoes are cool enough to handle, scoop out the flesh, leaving the skins behind.
- Add potato flesh to the pot with broth. Use an immersion blender to partially blend the soup, leaving some chunks.
- Stir in heavy cream, sour cream, and 1 cup of shredded cheddar cheese. Season with salt and pepper.
- Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until thickened.
- Ladle soup into bowls and top with remaining cheddar cheese, crumbled bacon, chives, and sour cream.
- Serve immediately.
Notes
For a vegetarian version, use vegetable broth and omit the bacon. Add smoked paprika for a smoky flavor. Don't over-blend the soup; leave some chunks of potato for a better texture. Soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. If freezing, be aware the texture may change slightly upon thawing. Taste and adjust seasonings as needed.