Loaded Baked Potato Soup
Loaded Baked Potato Soup is a creamy, cheesy, and hearty bowl of comfort. With tender potatoes, crispy bacon, sour cream, and sharp cheddar cheese, this soup is perfect for any cozy day. It's super easy to make, and it’s a dish everyone will love!
Ingredients
Ingredients
- 4 large russet potatoes peeled and cubed
- 1 medium onion chopped
- 3 cloves garlic minced
- 1/4 cup butter
- 1/4 cup flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup crumbled bacon
- 2 green onions chopped
- Salt and pepper to taste
Instructions
Step 2: Cook the Potatoes
- Start by putting the peeled and cubed potatoes into a large pot. Fill it with water just to cover the potatoes, add a pinch of salt, and bring to a boil.
- Let it simmer for about 10-12 minutes, or until the potatoes are nice and tender.
- You should be able to easily pierce them with a fork. Once done, drain them, but don't put the water, keep it nearby to help adjust the soup’s thickness later.
Step 3: Sauté the Onions and Garlic
- While your potatoes are boiling, grab another pot (a big one) and melt the butter over medium heat.
- Add your chopped onion and sauté until it’s soft and fragrant, about 3-4 minutes.
- Then, throw in the minced garlic and cook for another 30 seconds, just until the garlic smells heavenly. The whole kitchen will smell amazing, trust me.
Step 4: Make the Roux
- Here comes the creamy magic time: once the onions and garlic are ready, add the flour to the butter and whisk it all together.
- Keep whisking for about 2 minutes, until it forms a smooth, bubbly mixture. This is your roux, basically the base that’s going to give this soup that velvety texture. Don’t skip this step!
Step 5: Add the Broth and Milk
- Slowly put in the chicken broth while whisking. Stir it constantly to keep things smooth.
- Once it’s all combined, add the milk (or half-and-half if you’re feeling extra indulgent).
- Bring this to a gentle simmer, and let it thicken for about 5 minutes. The sauce should coat the back of a spoon. If it’s a bit too thick, just add a splash of the potato water you set aside.
Step 6: Mash the Potatoes
- Now, it’s time to bring those tender potatoes into the mix! Add them to the pot and use a potato masher or a fork to mash them to your desired consistency. Some people like their soup chunky with bits of potato, others prefer it a little smoother. The choice is yours!
Step 7: Add the Creaminess
- Now, add the sour cream and shredded cheddar cheese into the pot. Stir until everything’s melted and creamy, and the soup is looking like the comforting bowl of heaven. Season with salt and pepper to taste.
Step 8: Stir in the Bacon and Green Onions
- This is where you get to make it “loaded”, fold in the crumbled bacon and chopped green onions. You’re basically adding all the things you love about a baked potato into this soup. It’s going to be incredible.
Step 9: Serve and Enjoy!
- Now that everything is cooked and combined, it’s time to serve! Ladle this warm, cheesy, potato-filled goodness into bowls.
- Serve with extra shredded cheese, more bacon bits, and a sprinkle of green onions. Maybe even a little more sour cream if you’re feeling cheeky. And, of course, a side of crispy bread never hurt anyone.
Notes
- For a healthier version, use Greek yogurt instead of sour cream.
- Make it even cheesier by adding extra cheddar or a mix of cheeses!
- This soup keeps well in the fridge and can be frozen for later enjoyment.