Description
Creamy, hearty loaded baked potato soup brings comfort straight from grandma’s kitchen to dinner tables across America. Crispy bacon, sharp cheddar, and green onions crown this soul-warming bowl that promises pure deliciousness for family and friends to savor.
Ingredients
Scale
Potatoes:
- 3 cups russet potatoes, peeled and diced (about 3–4 medium potatoes)
Protein and Dairy:
- 6 slices bacon, diced
- 1 cup milk
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup sour cream
Aromatics and Seasonings:
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- Salt and pepper, to taste
- 3 green onions, sliced, for garnish
Instructions
- Heat a spacious saucepan over medium flame and melt the butter until it becomes golden and fragrant.
- Incorporate chopped onions and sauté until they become translucent and softened, releasing their sweet aroma.
- Add minced garlic and stir quickly to prevent burning, allowing the aromatics to develop depth of flavor.
- Dust the flour over the sautéed vegetables, stirring continuously to create a smooth, even roux that will thicken the soup.
- Cook the roux for 1-2 minutes, gently stirring to prevent scorching and develop a light nutty undertone.
- Slowly stream the broth into the mixture, whisking vigorously to eliminate potential lumps and create a silky base.
- Introduce the roughly mashed baked potatoes into the liquid, allowing them to infuse the soup with robust potato essence.
- Simmer the mixture for 10-15 minutes, enabling the flavors to meld and potatoes to break down slightly.
- Utilize an immersion blender to transform the soup into a velvety consistency, leaving some potato chunks for textural intrigue.
- Fold in milk, heavy cream, and shredded cheese, stirring until the cheese melts completely and creates a luxurious base.
- Season with salt and pepper, tasting and adjusting to achieve a balanced flavor profile.
- Remove from heat and gently incorporate sour cream, stirring until fully integrated for an extra layer of richness.
Notes
- Ensure potatoes are thoroughly baked and cooled before adding to the soup for optimal texture and easier mashing.
- Use an immersion blender carefully to control the soup’s consistency, leaving some potato chunks for a rustic feel.
- Swap heavy cream with half-and-half or milk for a lighter version, maintaining creamy richness without excess calories.
- Experiment with different cheese varieties like sharp cheddar or smoked gouda to elevate the soup’s flavor profile and create unique taste variations.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 100 mg