Description
This Loaded Baked Potato Soup is a creamy, comforting dish full of classic baked potato flavors like crispy bacon, sharp cheddar cheese, and fresh chives. It’s easy to prepare on the stovetop and perfect for chilly days when you want a hearty and satisfying meal.
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
Mix-ins and Toppings
- 8 slices bacon, cooked and crumbled
- 2 cups sharp cheddar cheese, shredded (1 1/2 cups for soup, remaining for garnish)
- 1/2 cup sour cream
- 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 melted, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic becomes fragrant, about 3-5 minutes.
- Create Roux: Stir in the flour and cook for 1-2 minutes to form a light paste, which will help thicken the soup.
- Add Broth and Potatoes: Gradually whisk in the chicken broth, ensuring no lumps remain. Add the diced potatoes and bring to a boil.
- Simmer Potatoes: Reduce heat to a simmer and cook until the potatoes are tender, approximately 15 minutes.
- Blend Soup: Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend partially to retain some potato pieces.
- 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. Continue simmering on low heat until heated through and the cheese is fully melted.
- Incorporate Bacon: Crumble the reserved cooked bacon and stir most of it into the soup, keeping some aside for garnish.
- Serve and Garnish: Serve the soup hot, garnished with the remaining shredded cheese, reserved bacon, and chopped chives.
Notes
- For a vegetarian version, omit bacon and use vegetable broth.
- Russet potatoes work best due to their starchy texture which thickens the soup naturally.
- Adjust milk and cream quantities for desired soup thickness.
- The sour cream adds tang and creaminess—do not skip for best flavor.
- Use an immersion blender carefully to avoid over-blending if you like chunkier soup consistency.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
