This Loaded Baked Potato Soup is creamy, comforting, and packed with all the flavors you love from a classic baked potato. With tender potatoes, crispy bacon, and plenty of cheese, this hearty soup is perfect for cold days or when you’re craving something warm and satisfying.
Ingredients:
- 4 large russet potatoes, peeled and cubed
- 6 slices bacon, cooked and crumbled
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- ¼ cup all-purpose flour
- 2 tbsp butter
- Salt and pepper to taste
- Chopped green onions, for garnish
Step-by-Step Instructions:
1. Cook the Potatoes:
- In a large pot, add the cubed potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
2. Sauté the Bacon and Aromatics:
- In a separate skillet, cook the bacon until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the skillet.
- Add the diced onion to the skillet and sauté until softened, about 3-4 minutes. Add the garlic and cook for another minute.
3. Make the Roux:
- In the same pot with the potatoes, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes, until golden and bubbly. Gradually whisk in the heavy cream until smooth and creamy.
4. Add Cheese and Sour Cream:
- Stir in the shredded cheddar cheese and sour cream, allowing them to melt into the soup. Season with salt and pepper to taste.
5. Combine the Soup:
- Add the sautéed onions and garlic into the soup, and stir until everything is well combined.
6. Garnish and Serve:
- Ladle the soup into bowls and top each serving with crumbled bacon, extra cheddar cheese, and chopped green onions. Serve hot and enjoy!
Tips for Loaded Baked Potato Soup:
- Make it Thicker: For a thicker soup, you can mash some of the potatoes after cooking or add an extra tablespoon of flour when making the roux.
- Make-Ahead Tip: This soup can be made ahead of time and reheated before serving. Just add a splash of milk or broth to thin it out if needed.
- Storage: Store leftover soup in an airtight container in the fridge for up to 3 days.
FAQs About Loaded Baked Potato Soup:
Can I make this soup vegetarian?
Yes, simply omit the bacon and use vegetable broth instead of chicken broth for a vegetarian version.
Can I freeze this soup?
Yes, you can freeze the soup in an airtight container for up to 2 months. Just note that the texture may change slightly due to the dairy.
Can I use milk instead of heavy cream?
Yes, you can substitute milk for the heavy cream, but the soup will be slightly less rich and creamy.
This Loaded Baked Potato Soup is the ultimate comfort food, loaded with tender potatoes, crispy bacon, and plenty of cheese. Whether you’re serving it as a main course or alongside your favorite salad, this soup is sure to warm you up and satisfy your cravings.