Of course! This Loaded Baked Potato Soup is the ultimate comfort food—creamy, rich, and packed with all the flavors of your favorite loaded baked potato.
Ultimate Loaded Baked Potato Soup
This recipe creates a luxuriously creamy and thick soup without relying solely on heavy cream, using a roux and mashed potatoes for the perfect base.
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6
Ingredients
For the Soup Base:
· 6 slices thick-cut bacon, chopped
· 1 large yellow onion, finely diced
· 3 cloves garlic, minced
· 1/3 cup all-purpose flour
· 4 cups (32 oz) chicken broth
· 4 large Russet potatoes (about 2.5 lbs), baked* and cooled
· 2 cups whole milk or half-and-half
· 1 cup shredded sharp cheddar cheese, plus more for garnish
· 1/2 cup sour cream, plus more for garnish
· 1 teaspoon salt, or to taste
· 1/2 teaspoon black pepper
· 1/4 teaspoon paprika
For Garnish:
· Reserved cooked bacon
· Shredded cheddar cheese
· Sliced green onions or chives
· Extra sour cream
*How to Bake Potatoes: Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub with oil and salt. Bake for 45-60 minutes until tender. For a quicker method, you can microwave them until tender (about 10-12 minutes), but baking gives the best flavor.
Instructions
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
- Sauté Aromatics: Add the diced onion to the bacon fat and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for one more minute until fragrant.
- Make the Roux: Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for about 1-2 minutes to cook out the raw flour taste.
- Create the Base: Gradually whisk in the chicken broth, ensuring no lumps form from the roux. Bring the mixture to a simmer, stirring frequently, until it thickens slightly.
- Prepare Potatoes: While the broth simmers, peel the baked potatoes. Place half of the potato flesh into a bowl and mash them well with a fork. Cut the other half of the potato flesh into ½-inch cubes.
- Combine and Simmer: Add both the mashed and cubed potatoes to the pot. Stir in the milk (or half-and-half), salt, pepper, and paprika. Let the soup simmer gently for 15-20 minutes, stirring occasionally to prevent sticking. Do not boil.
- Add Dairy and Cheese: Reduce the heat to low. Stir in the 1 cup of shredded cheddar cheese and 1/2 cup of sour cream until the cheese is melted and everything is smooth and creamy.
- Final Seasoning: Taste the soup and adjust seasoning with more salt and pepper if needed. If the soup is too thick, you can thin it with a little more milk or broth.
- Serve: Ladle the hot soup into bowls and garnish generously with the reserved bacon, extra shredded cheddar, a dollop of sour cream, and a sprinkle of green onions or chives.
Success Tips & Variations
· The Secret to Perfect Texture: Using a combination of mashed potatoes (for thickening) and cubed potatoes (for texture) is the key to a restaurant-quality soup.
· Don’t Boil After Dairy: Once you’ve added the milk, sour cream, and cheese, avoid letting the soup boil, as this can cause the dairy to separate or curdle.
· Crockpot Method: Cook the bacon and sauté the onions separately. Add them to the slow cooker with the broth, cubed potatoes (raw, not baked), and seasonings. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Thirty minutes before serving, mash some potatoes against the side of the pot to thicken it. Stir in the milk, cheese, and sour cream and heat through.
· Lighter Version: Use low-fat milk, reduce the cheese, and use low-fat sour cream. You can also use turkey bacon.
· Extra Flavor: For a smoky twist, add a dash of liquid smoke with the broth. For a little heat, add a pinch of cayenne pepper or a few dashes of hot sauce.
· Make it a Meal: Serve with a side salad and crusty bread for dipping.
This soup is the definition of comfort in a bowl. Enjoy