Description
A creamy and hearty loaded baked potato soup, perfect for a comforting meal.
Ingredients
Scale
- 6 slices bacon, chopped
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk (or half & half for extra creaminess)
- 1 cup heavy cream
- 4 large russet potatoes, baked, peeled, and diced (about 6 cups)
- 1 tsp salt (to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
Instructions
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside. Leave about 2 tbsp bacon fat in the pot.
- Add butter to the pot with the bacon fat. Stir in diced onion and cook until soft, about 5 minutes. Add garlic and cook 1 more minute. Sprinkle flour over onion mixture, stirring constantly for 1–2 minutes to form a roux.
- Slowly whisk in chicken broth, then milk, then cream. Bring to a simmer and let thicken slightly. Stir in diced baked potatoes. Use a potato masher to mash some of them for creaminess, leaving chunks for texture.
- Stir in salt, pepper, and smoked paprika. Add shredded cheddar cheese and sour cream. Stir until smooth and creamy. Adjust seasoning to taste.
- Ladle soup into bowls. Top with bacon bits, more cheddar, sour cream, and green onions.
Notes
- For extra creaminess, use half & half instead of whole milk.
- Feel free to add more toppings like crispy bacon bits or additional cheese.
- This soup 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
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg