Description
A rich and comforting Loaded Baked Potato Soup featuring creamy potatoes, sharp cheddar cheese, crispy bacon, and a hint of garlic and onion. This hearty soup is perfect for cozy meals and can be easily made on the stovetop.
Ingredients
Scale
Potatoes and Vegetables
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids and Dairy
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup sour cream
- 4 tablespoons butter
Meat and Cheese
- 8 slices bacon, cooked and crumbled
- 2 cups sharp cheddar cheese, shredded
Others
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1/4 cup chopped chives for garnish
Instructions
- Cook Bacon: Begin by cooking the bacon slices in a large pot over medium heat until they are crispy. Once cooked, remove the bacon and set aside. Leave about 1 tablespoon of bacon grease in the pot to add flavor to the soup.
- Sauté Aromatics: Add the butter to the pot containing the bacon grease. When the butter has melted, add the chopped onion and minced garlic. Sauté together until the onion is translucent and the garlic becomes fragrant, about 3-5 minutes.
- Create Roux: Stir in the all-purpose flour with the sautéed onions and garlic. Cook for 1-2 minutes to form a light paste which will help thicken the soup.
- Add Broth: Gradually whisk the chicken broth into the pot, stirring continuously to prevent lumps from forming.
- Cook Potatoes: Add the diced potatoes to the soup mixture and bring it to a boil. Then reduce heat to a simmer and cook until the potatoes are tender, which usually takes about 15 minutes.
- Blend Soup: Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend partially leaving some potato pieces intact.
- Add Creaminess and Cheese: Stir in the milk, heavy cream, sour cream, 1 1/2 cups of the shredded cheddar cheese, salt, and pepper. Continue to simmer on low heat, stirring occasionally, until the cheese is fully melted and the soup is heated through.
- Add Bacon: Crumble most of the cooked bacon and stir it into the soup, reserving some bacon for garnish.
- Serve and Garnish: Serve the soup hot, garnished with the remaining shredded cheddar cheese, reserved bacon, and chopped chives for a fresh burst of flavor and color.
Notes
- For a vegetarian version, substitute vegetable broth and omit bacon or use a plant-based bacon alternative.
- To make the soup thicker, reduce the amount of milk or cream, or add more flour when creating the roux.
- If you prefer a chunkier soup, blend only half the soup and mix back with the rest of the potatoes.
- Russet potatoes are ideal for this soup because they become creamy when cooked but still hold their shape if desired.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
