Loaded Baked Potato Soup
This loaded baked potato soup is rich, creamy, and packed with crispy bacon, cheddar cheese, and sour cream. It's the ultimate comfort food, perfect for a warm and hearty meal.
Ingredients
- 4 large russet potatoes baked and diced
- 6 slices bacon cooked and crumbled
- 1 small onion finely chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- 2 green onions sliced (for garnish)
Instructions
Step 1: Cook the Bacon
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy (6-8 minutes).
- Transfer to a paper towel-lined plate, reserving about 2 tablespoons of bacon grease in the pot.
Step 2: Sauté Aromatics
- Add chopped onion to the pot and cook until softened (about 3 minutes).
- Stir in garlic and cook for another 30 seconds until fragrant.
Step 3: Make the Roux
- Melt butter in the pot, then whisk in flour to create a roux. Cook for 1-2 minutes until lightly golden.
- Gradually whisk in chicken broth, milk, and heavy cream, stirring constantly until smooth.
Step 4: Add Potatoes and Simmer
- Stir in the diced baked potatoes, salt, pepper, and smoked paprika (if using).
- Bring to a simmer and cook for 10-15 minutes, stirring occasionally to prevent sticking.
- Use a potato masher or immersion blender to mash some of the potatoes for a thicker consistency.
Step 5: Add Cheese and Final Touches
- Reduce heat to low and stir in shredded cheddar cheese until melted.
- Mix in sour cream and half of the crumbled bacon.
Step 6: Serve and Garnish
- Ladle the soup into bowls and top with the remaining bacon, green onions, and extra cheese if desired.
- Serve immediately and enjoy!
Notes
- Calories: 450
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 75mg
- Sodium: 850mg
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 4g
- Protein: 15g