Loaded Baked Potato Soup

Description

Loaded Baked Potato Soup is the ultimate comfort food—rich, creamy, and packed with hearty potato chunks, crispy bacon, sharp cheddar cheese, and fresh green onions. It’s like your favorite loaded baked potato, but in a cozy bowl of soup. Perfect for cold days, weeknight dinners, or when you’re craving something indulgent yet satisfying.

Ingredients for Loaded Baked Potato Soup

• 4 large russet potatoes (about 2 lbs), baked, peeled, and diced

• 6 slices bacon, cooked crisp and crumbled

• 3 tbsp unsalted butter

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 3 tbsp all-purpose flour

• 4 cups chicken broth

• 2 cups whole milk (or half-and-half for creamier texture)

• 1 cup shredded sharp cheddar cheese

• 1/2 cup sour cream

• Salt and black pepper, to taste

• Toppings: extra cheddar, bacon, green onions, sour cream

Instructions

1. Bake the potatoes: Preheat oven to 400°F (200°C). Pierce potatoes with a fork, bake for 50–60 minutes until tender. Let cool slightly, peel, and dice.

2. Cook the bacon: In a large pot, cook bacon until crispy. Remove and set aside, leaving about 1 tbsp of bacon fat in the pot.

3. Make the base: Add butter to the bacon fat, then sauté onion until translucent (4–5 minutes). Add garlic and cook for 30 seconds.

4. Thicken: Stir in flour and cook 1 minute to remove raw flour taste.

5. Add liquids: Gradually whisk in chicken broth, then milk. Bring to a gentle simmer.

6. Add potatoes: Stir in diced potatoes and simmer 10 minutes, mashing some for creaminess while keeping chunks.

7. Finish: Stir in cheddar cheese and sour cream. Season with salt and pepper.

8. Serve: Ladle into bowls and top with bacon, extra cheese, green onions, and sour cream.

Notes

• Potato type: Russet potatoes are best for a fluffy texture, but Yukon Golds work for a creamier consistency.

• Cheese: Shred your own cheese to avoid clumping (pre-shredded often has anti-caking agents).

• Make-ahead: Store in fridge for up to 3 days. Reheat gently—avoid boiling to prevent curdling.

Tips

• Use half-and-half for extra creaminess without being too heavy.

• Mash half of the potatoes for a smooth base while leaving chunks for texture.

• For a lighter version, use low-fat milk and turkey bacon.

• Add a pinch of smoked paprika for a subtle smoky flavor.

Servings

• Serves: 6 bowls

• Serving size: ~1 1/2 cups

Nutritional Information (per serving) (approximate)

• Calories: 420 kcal

• Protein: 14 g

• Carbohydrates: 42 g

• Fat: 21 g

• Saturated Fat: 12 g

• Fiber: 4 g

• Sodium: 850 mg

• Sugar: 6 g

Benefits

• Hearty & filling: Packed with protein, carbs, and fats for sustained energy.

• Comforting: Warm, creamy texture helps soothe and relax.

• Customizable: Easy to adapt with different toppings or dairy alternatives.

• Crowd-pleaser: Loved by kids and adults alike.

Q & A

Q1: Can I make this vegetarian?
Yes—replace chicken broth with vegetable broth and use vegetarian bacon or skip it entirely.

Q2: How can I make it gluten-free?
Use gluten-free flour or cornstarch as a thickener instead of all-purpose flour.

Q3: Can I freeze potato soup?
Freezing is possible, but dairy-based soups may separate. If freezing, leave out dairy and add it when reheating.

Q4: Can I make it in a slow cooker?
Yes—cook onion, garlic, and bacon first, then add to slow cooker with potatoes, broth, and seasonings. Cook 6–7 hours on low, add dairy before serving.