Description
This Loaded Baked Potato Soup is a hearty and creamy comfort food classic, packed with tender potatoes, crispy bacon, sharp cheddar cheese, and a touch of sour cream. Perfect for warming up on chilly days, this soup offers rich flavors and a velvety texture that can be easily adjusted to be smooth or chunky.
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
- 1/2 cup sour cream
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Toppings
- 8 slices bacon, cooked and crumbled
- 2 cups sharp cheddar cheese, shredded (1 1/2 cups for soup, 1/2 cup for garnish)
- 1/4 cup chopped chives for garnish
Instructions
- Cook the bacon: In a large pot over medium heat, cook the bacon slices until they are crispy. Remove the bacon from the pot and set aside, leaving about 1 tablespoon of bacon grease in the pot to add flavor to the soup base.
- Sauté the aromatics: Add the butter to the pot with the reserved bacon grease. Once melted, add the chopped onion and minced garlic. Sauté them until the onion becomes translucent and the garlic is fragrant, about 3-5 minutes.
- Create a roux: Stir in the all-purpose flour with the butter and aromatics mixture, cooking for 1-2 minutes until it forms a light paste. This will help thicken your soup.
- Add broth: Gradually whisk in the chicken broth to prevent lumps, stirring continuously until smooth.
- Cook potatoes: Add the diced potatoes to the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for approximately 15 minutes or until the potatoes are tender when pierced with a fork.
- Blend the soup: Using an immersion blender, blend the soup directly in the pot. Blend until smooth for a creamy texture, or blend partially if you prefer a chunkier soup.
- Incorporate dairy and cheese: Stir in the milk, heavy cream, sour cream, and 1 1/2 cups of shredded cheddar cheese. Season with salt and pepper to taste. Continue to simmer on low heat until the soup is heated through and the cheese is fully melted.
- Add bacon: Crumble the cooked bacon and stir most of it into the soup, reserving some for garnishing the final dish.
- Serve and garnish: Serve the soup hot, topped with the remaining shredded cheddar cheese, reserved bacon crumbles, and chopped chives for a fresh, colorful finish.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
- Adjust the blending time for your preferred texture—less blending for chunkier, more for smoother soup.
- Russet potatoes work best for their starchy texture which helps thicken the soup naturally.
- Use low-fat dairy options to reduce calories if desired, though it will slightly affect creaminess.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
