Loaded Baked Potato Soup

Description

Loaded Baked Potato Soup is a creamy, hearty, and comforting dish that captures all the flavors of a classic loaded baked potato in a warm bowl. With velvety potatoes, rich cheese, crispy bacon, and a touch of sour cream, this soup is perfect for cozy dinners, chilly nights, or when you’re craving something filling yet indulgent.

Ingredients For Loaded Baked Potato Soup

• 4 large russet potatoes, baked and cooled

• 6 slices bacon, cooked and crumbled

• 3 tbsp unsalted butter

• 1 medium onion, finely diced

• 2 cloves garlic, minced

• 3 tbsp all-purpose flour

• 4 cups chicken broth (or vegetable broth)

• 2 cups whole milk (or half-and-half for extra creaminess)

• 1 cup shredded sharp cheddar cheese

• ½ cup sour cream

• Salt and black pepper, to taste

• 3 green onions, sliced (for garnish)

• Extra shredded cheese & bacon (for topping)

Instructions

1. Prepare Potatoes: Bake the potatoes at 400°F (200°C) until tender (about 50–60 minutes). Cool slightly, then scoop out the flesh and roughly mash.

2. Cook Bacon: In a large pot or Dutch oven, cook bacon until crispy. Remove and set aside, leaving 1–2 tbsp of drippings.

3. Sauté Base: Add butter to the pot along with onion and garlic. Sauté until translucent.

4. Thicken Soup: Stir in flour to create a roux. Cook for 1 minute.

5. Add Liquids: Slowly whisk in chicken broth and milk. Bring to a gentle simmer.

6. Add Potatoes: Stir in the mashed potato flesh. Cook 10 minutes until thick and creamy.

7. Finish with Flavor: Mix in sour cream and cheddar cheese. Stir until melted and smooth. Season with salt and pepper.

8. Serve & Garnish: Ladle into bowls and top with bacon, green onions, extra cheese, and a dollop of sour cream.

Notes

• You can leave some potato chunks for a rustic texture instead of mashing completely.

• Substitute turkey bacon or omit for a vegetarian option.

• Half-and-half or heavy cream makes the soup extra decadent.

• If too thick, thin with extra broth or milk.

Tips

• Bake potatoes ahead of time to save cooking time.

• Use freshly shredded cheese instead of pre-shredded (it melts better).

• For extra depth, roast garlic with the potatoes and add it to the soup.

• Store leftovers in the fridge for up to 4 days; reheat gently to prevent curdling.

Servings

• Makes 6 servings (1½ cups per serving).

Nutritional Info (per serving, approx.)

• Calories: 420

• Protein: 14g

• Carbohydrates: 38g

• Fat: 23g

• Saturated Fat: 11g

• Cholesterol: 55mg

• Fiber: 3g

• Sodium: 850mg

Benefits

• Comforting & filling – Ideal for cold weather.

• Rich in potassium from the potatoes.

• Customizable – Can be made vegetarian or lighter with substitutions.

• Family-friendly – Loved by both kids and adults.

Q & A

Q: Can I use leftover mashed potatoes instead of baked potatoes?
A: Yes! Just add them gradually until you reach your desired thickness.

Q: Can this soup be frozen?
A: It’s best enjoyed fresh, but you can freeze it without the dairy. Add sour cream and cheese after reheating.

Q: How do I make it lighter?
A: Use low-fat milk, Greek yogurt instead of sour cream, and skip the bacon.

Q: Can I make it in a slow cooker?
A: Yes. Cook onions, garlic, and roux on the stovetop, then transfer everything (including potatoes) to the slow cooker. Stir in cheese and sour cream before serving.