LOADED BAKED POTATO SOUP
This creamy loaded baked potato soup is packed with tender potatoes, crispy bacon, sharp cheddar, and green onions. It’s a comforting, hearty soup perfect for chilly days and family dinners.
Ingredients
- 6 large russet potatoes peeled and diced
- 6 slices bacon chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups shredded sharp cheddar cheese
- 1 ½ cups milk
- ½ cup sour cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- 3 green onions sliced (for garnish)
Instructions
Cook Bacon:
- In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in the pot.
Sauté Vegetables:
- Add diced onion and garlic to the bacon drippings. Cook until soft and translucent.
Make Roux:
- Stir in butter until melted. Sprinkle flour over vegetables and stir to form a roux. Cook for 1-2 minutes.
Add Broth and Potatoes:
- Slowly whisk in chicken broth. Add diced potatoes. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
Blend Soup:
- Use a potato masher or immersion blender to mash some of the potatoes, leaving some chunks for texture.
Add Dairy:
- Stir in milk, sour cream, and half of the shredded cheddar cheese. Cook until cheese melts and soup is creamy. Season with salt and pepper.
Serve:
- Ladle soup into bowls and top with crispy bacon, remaining cheddar cheese, and green onions.
Notes
Make Ahead:
Soup can be prepared up to 2 days in advance and refrigerated. Reheat gently on the stove. Customizing the Flavor:
Add a pinch of smoked paprika or cayenne pepper for a spicy kick. Serving Suggestions:
Serve with crusty bread or a fresh green salad. Allergy-Friendly Options:
Use gluten-free flour to make it gluten-free. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat.
Soup can be prepared up to 2 days in advance and refrigerated. Reheat gently on the stove. Customizing the Flavor:
Add a pinch of smoked paprika or cayenne pepper for a spicy kick. Serving Suggestions:
Serve with crusty bread or a fresh green salad. Allergy-Friendly Options:
Use gluten-free flour to make it gluten-free. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat.