Description
A creamy, comforting Loaded Baked Potato Soup featuring tender diced potatoes blended into a smooth base, enhanced with crispy bacon, sharp cheddar cheese, and garnished with sour cream and fresh chives. Perfect for a hearty meal on chilly days.
Ingredients
Scale
Soup Base
- 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
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Toppings and Add-ins
- 8 slices bacon, cooked and crumbled
- 2 cups sharp cheddar cheese, shredded (1 1/2 cups in soup, 1/2 cup for garnish)
- 1/2 cup sour cream
- 1/4 cup chopped chives for garnish
Instructions
- Cook the Bacon: In a large pot over medium heat, cook the bacon slices until crispy. Once done, 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. When melted, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic fragrant, about 3-5 minutes.
- Create a Roux: Stir in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, until a light paste forms. This will help thicken the soup.
- Add Broth: Gradually whisk in the chicken broth, making sure to avoid lumps and achieve a smooth consistency.
- Cook Potatoes: Add the diced potatoes to the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for about 15 minutes or until the potatoes are tender.
- Blend the Soup: Use an immersion blender to blend the soup until smooth. For a chunkier texture, pulse the blender partially to leave some potato pieces intact.
- Add Dairy and Cheese: Stir in the milk, heavy cream, sour cream, and 1 1/2 cups of shredded cheddar cheese. Season with salt and pepper to taste. Simmer on low heat until the soup is heated through and the cheese fully melts.
- Incorporate Bacon: Crumble most of the cooked bacon into the soup and stir well, reserving some bacon pieces for garnish.
- Serve: Ladle the hot soup into bowls and garnish with the remaining shredded cheddar cheese, reserved bacon, and chopped chives. Serve immediately and enjoy!
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon, or use plant-based bacon alternatives.
- Adjust the consistency by adding more milk or broth if the soup is too thick.
- Use an immersion blender carefully to avoid splatters; let the soup cool slightly before blending if needed.
- Russet potatoes work best due to their starchy texture, but Yukon Gold can be used for a creamier consistency.
- Leftover soup should be stored in the refrigerator and consumed within 3 days.
