Description
Loaded Baked Potato Soup is a creamy, comforting American classic that features tender chunks of russet potatoes cooked in a savory broth, enhanced with crispy bacon, sharp cheddar cheese, and a smooth mix of milk and cream. This hearty soup is perfect for chilly days, offering a rich blend of flavors and textures topped with green onions and extra cheese for an irresistible finish.
Ingredients
Scale
Soup Base
- 6 slices bacon, diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
Cream Mixture
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
Mix-ins & Toppings
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped green onions, for garnish
- Additional shredded cheddar cheese for topping
Instructions
- Cook the Bacon: In a large pot over medium heat, cook the diced bacon until crispy. Once done, remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Sauté Vegetables: Add the finely chopped onion to the pot with the bacon fat and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook Potatoes: Add the diced russet potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are tender, approximately 15 minutes.
- Prepare the Roux and Cream Mixture: In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes until lightly golden and forming a roux. Slowly whisk in the whole milk and heavy cream until the mixture is smooth and slightly thickened.
- Combine Cream Mixture with Soup: Gradually stir the cream mixture into the soup pot with the potatoes and broth.
- Mash Potatoes: Use a potato masher to mash some of the potatoes directly in the soup to create a thicker texture, leaving some potato chunks for texture.
- Add Cheese and Seasonings: Stir in the shredded cheddar cheese, sour cream, salt, black pepper, and smoked paprika. Mix thoroughly until the soup is creamy and the cheese has melted.
- Simmer: Let the soup simmer for an additional 5 minutes to blend flavors and thicken slightly.
- Serve: Ladle the soup into bowls and top with the reserved crispy bacon, extra shredded cheddar cheese, and chopped green onions. Serve hot.
Notes
- For a thicker soup, mash more of the potatoes or add an extra tablespoon of flour to the roux.
- You can substitute Greek yogurt for sour cream if you prefer a tangier or lighter option.
- To make this soup vegetarian, use vegetable broth instead of chicken broth and omit the bacon, or replace it with smoked paprika or smoked tempeh for a smoky flavor.
- For gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
