Loaded Baked Potato Soup
This creamy and comforting Loaded Baked Potato Soup is packed with the flavors of a perfectly baked potato, including bacon, cheese, sour cream, and chives. It's a hearty and satisfying meal perfect for a chilly evening or a cozy weekend lunch, guaranteed to impress with its rich flavor and comforting texture.
Equipment
- Oven
- Baking Sheet
- Fork
- Large pot or Dutch oven
- Paper towels
- Cutting board
- Knife
- Measuring cups and spoons
- Whisk
- Ladle
- Bowls
Ingredients
- 6 medium russet potatoes
- 6 slices bacon
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Salt and pepper to taste
- Chopped green onions for topping
- Extra bacon for topping
- More cheese for topping
- Dollop of sour cream for topping
Instructions
- Preheat oven to 400°F (200°C).
- Scrub potatoes and prick them several times with a fork.
- Bake potatoes for 60-75 minutes, or until easily pierced with a fork.
- While potatoes are baking, cook bacon in a large pot or Dutch oven over medium heat until crispy.
- Remove bacon from pot and set aside to drain on paper towels.
- Reserve the bacon grease in the pot.
- Crumble or chop the cooked bacon. Set aside for topping the soup later.
- Add butter to the pot with the reserved bacon grease and melt over medium heat.
- Add diced onion to the pot and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly.
- Slowly whisk in chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
- Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Once the baked potatoes are cool enough to handle, scoop out the flesh and add it to the pot.
- Stir in milk and heavy cream.
- Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
- Stir in shredded cheddar cheese until melted and smooth.
- Remove from heat and stir in sour cream.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and top with crumbled bacon, chopped green onions, extra cheese, and a dollop of sour cream.
- Serve immediately and enjoy!
Notes
For the best flavor, use high-quality bacon and sharp cheddar cheese. Don't boil the soup after adding the dairy to prevent curdling. If you want a thicker soup, you can blend a portion of it with an immersion blender before adding the cheese and sour cream. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, stirring occasionally.