Description
Indulge in the ultimate comfort food with this creamy Loaded Baked Potato Soup recipe. Rich and flavorful, it’s a perfect meal to warm you up on a chilly day.
Ingredients
Scale
Baked Potatoes:
- 6 large russet potatoes, baked and scooped
Soup Base:
- 6 slices bacon, cooked and crumbled
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- Salt and pepper to taste
Garnish:
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
- 2 green onions, sliced
Instructions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onion and garlic; sauté until softened.
- Create Roux: Sprinkle in flour and stir to create a roux.
- Add Liquid: Slowly whisk in chicken broth, milk, and cream until smooth.
- Incorporate Potatoes: Add the scooped baked potatoes, mashing slightly to thicken the soup while leaving some chunks.
- Season and Simmer: Stir in half of the shredded cheddar cheese and season with salt and pepper. Simmer for 15–20 minutes until heated through and creamy.
- Finish and Serve: Stir in sour cream and half of the crumbled bacon. Ladle into bowls and top with remaining cheddar cheese, bacon, and green onions.
Notes
- For extra flavor, leave potato skins on when scooping.
- You can use leftover mashed potatoes as a base for this soup.
- Substitute Greek yogurt for sour cream for a lighter option.
- Adjust thickness by adding more broth or mashing more potatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: ~420
- Sugar: ~5 g
- Sodium: ~780 mg
- Fat: ~24 g
- Saturated Fat: ~14 g
- Unsaturated Fat: ~9 g
- Trans Fat: ~0 g
- Carbohydrates: ~38 g
- Fiber: ~3 g
- Protein: ~14 g
- Cholesterol: ~70 mg
