Description
This creamy and comforting Loaded Baked Potato Soup is packed with the classic flavors of baked potatoes, crisp bacon, sharp cheddar cheese, and fresh chives. Perfect for chilly days, this soup combines tender potatoes blended to creamy perfection with savory bacon and rich dairy for a hearty meal.
Ingredients
Scale
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 8 slices bacon, cooked and crumbled
- 2 tablespoons all-purpose flour
- 4 tablespoons butter
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- Salt and pepper to taste
- 1/4 cup chopped chives for garnish
Instructions
- Cook Bacon: Begin by cooking the bacon in a large pot over medium heat until crispy. Remove the bacon and set aside. Leave about 1 tablespoon of bacon grease in the pot for added flavor.
- Sauté Aromatics: Add the butter to the pot with the bacon grease. Once the butter is melted, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.
- Make Roux: Stir in the flour and cook for about 1-2 minutes until it forms a light paste. This helps thicken the soup.
- Add Broth: Gradually whisk in the chicken broth, ensuring there are no lumps to create a smooth base for the soup.
- Cook Potatoes: Add the diced potatoes and bring the mixture to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
- Blend Soup: Using an immersion blender, blend the soup until smooth. For a chunkier texture, blend only partially.
- Add Dairy and Cheese: Stir in the milk, heavy cream, sour cream, 1 1/2 cups of cheddar cheese, salt, and pepper. Continue to simmer on low heat until heated through and the cheese is fully melted.
- Add Bacon: Crumble the cooked bacon and stir in most of it, reserving some for garnish.
- Serve and Garnish: Serve hot, garnished with the remaining shredded cheese, bacon, and chopped chives.
Notes
- For a thicker soup, blend longer or add more flour to the roux.
- You can substitute half-and-half for the heavy cream for a lighter version.
- Use vegetable broth to make this soup vegetarian friendly.
- To avoid lumps, add broth gradually while whisking continuously after adding the flour.
- Adjust salt and pepper according to taste, especially if your bacon is very salty.
