CategoryChefs Choice, Soups
Loaded Baked Potato Soup is a rich, creamy, and hearty soup that captures all the flavors of a classic loaded baked potato. Made with tender potatoes, crispy bacon, sharp cheddar cheese, and finished with sour cream and green onions, this comforting dish is perfect for a cozy meal.
For the Soup Base
5 large russet potatoes (peeled and diced)
4 cups chicken broth (or vegetable broth)
1 small onion (diced)
3 cloves garlic (minced)
4 tbsp unsalted butter
¼ cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional)
½ tsp dried thyme (optional)
For Toppings
6 slices crispy bacon (chopped)
1 cup shredded cheddar cheese
½ cup sour cream
2 green onions (chopped)
Extra black pepper (for garnish)
Cook the Potatoes
1
Boil the Potatoes:
- In a large pot, add diced potatoes and 4 cups of chicken broth.
- Bring to a boil and cook for 12-15 minutes until fork-tender.
- Drain and set aside (reserve 1 cup of broth for later).
Cook the Bacon
2
Crisp the Bacon:
- In a skillet over medium heat, cook bacon until crispy (about 5-7 minutes).
- Remove and place on a paper towel-lined plate.
- Reserve 1 tablespoon of bacon grease in the pan.
Make the Soup Base
3
- Sauté Aromatics:
- In a large pot, melt 4 tablespoons of butter over medium heat.
- Add diced onions and cook for 3 minutes until translucent.
- Stir in minced garlic and cook for 30 seconds.
- Make a Roux:
- Sprinkle 1/4 cup flour into the pot and whisk continuously for 1 minute.
- Slowly whisk in 2 cups of milk, stirring until thickened.
- Blend in Potatoes:
- Add the cooked potatoes and 1 cup reserved broth.
- Mash some of the potatoes for a creamier texture, leaving some chunky.
Finish the Soup
4
- Add Cream and Seasonings:
- Stir in 1 cup heavy cream, salt, black pepper, smoked paprika, and thyme.
- Simmer for 5-7 minutes, stirring occasionally.
- Melt in the Cheese:
- Stir in 1/2 cup shredded cheddar cheese and mix until melted.
Serve and Garnish
5
- Ladle into Bowls:
- Serve hot in bowls.
- Add Toppings:
- Top with crispy bacon, extra cheddar cheese, sour cream, and green onions.
- Pair With:
- Serve with crusty bread or a side salad.
Pro Tips
6
- For a Smoother Texture: Blend half the soup with an immersion blender.
- Make It Vegetarian: Skip the bacon and use vegetable broth.
- Storage: Keeps well in the fridge for 3 days; avoid freezing due to dairy content.
Ingredients
For the Soup Base
5 large russet potatoes (peeled and diced)
4 cups chicken broth (or vegetable broth)
1 small onion (diced)
3 cloves garlic (minced)
4 tbsp unsalted butter
¼ cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional)
½ tsp dried thyme (optional)
For Toppings
6 slices crispy bacon (chopped)
1 cup shredded cheddar cheese
½ cup sour cream
2 green onions (chopped)
Extra black pepper (for garnish)
Directions
Cook the Potatoes
1
Boil the Potatoes:
- In a large pot, add diced potatoes and 4 cups of chicken broth.
- Bring to a boil and cook for 12-15 minutes until fork-tender.
- Drain and set aside (reserve 1 cup of broth for later).
Cook the Bacon
2
Crisp the Bacon:
- In a skillet over medium heat, cook bacon until crispy (about 5-7 minutes).
- Remove and place on a paper towel-lined plate.
- Reserve 1 tablespoon of bacon grease in the pan.
Make the Soup Base
3
- Sauté Aromatics:
- In a large pot, melt 4 tablespoons of butter over medium heat.
- Add diced onions and cook for 3 minutes until translucent.
- Stir in minced garlic and cook for 30 seconds.
- Make a Roux:
- Sprinkle 1/4 cup flour into the pot and whisk continuously for 1 minute.
- Slowly whisk in 2 cups of milk, stirring until thickened.
- Blend in Potatoes:
- Add the cooked potatoes and 1 cup reserved broth.
- Mash some of the potatoes for a creamier texture, leaving some chunky.
Finish the Soup
4
- Add Cream and Seasonings:
- Stir in 1 cup heavy cream, salt, black pepper, smoked paprika, and thyme.
- Simmer for 5-7 minutes, stirring occasionally.
- Melt in the Cheese:
- Stir in 1/2 cup shredded cheddar cheese and mix until melted.
Serve and Garnish
5
- Ladle into Bowls:
- Serve hot in bowls.
- Add Toppings:
- Top with crispy bacon, extra cheddar cheese, sour cream, and green onions.
- Pair With:
- Serve with crusty bread or a side salad.
Pro Tips
6
- For a Smoother Texture: Blend half the soup with an immersion blender.
- Make It Vegetarian: Skip the bacon and use vegetable broth.
- Storage: Keeps well in the fridge for 3 days; avoid freezing due to dairy content.
Notes
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