Loaded Baked Potato Soup Recipe

 

Ingredients for Loaded Baked Potato Soup

Here’s what you’ll need to make a pot of this savory soup (serves 4-6):

Soup Base:

• 4 large russet potatoes (about 2 pounds)
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 2 cups whole milk
• 1 cup heavy cream
• 1/4 cup all-purpose flour (or cornstarch for gluten-free)
• 1/4 cup unsalted butter

Toppings and Flavor Enhancers:

• 1 cup shredded cheddar cheese (plus extra for garnish)
• 6 slices bacon, cooked and crumbled
• 1/2 cup sour cream
• 1/4 cup green onions, finely sliced
• Salt and pepper to taste
• Optional: a dash of paprika or cayenne for a little kick

---

INSTRUCTIONS:

Step-by-Step Instructions

Step 1: Prep the Potatoes

1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and poke them several times with a fork. Place them on a baking sheet and bake for 50-60 minutes, or until tender. Let the potatoes cool, then peel and dice them into small cubes.
   • Tip: If you’re short on time, you can boil the potatoes instead.

Step 2: Cook the Bacon

2. While the potatoes bake, cook the bacon in a large pot or skillet over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Reserve about 2 tablespoons of bacon grease in the pot (if desired) for added flavor.

Step 3: Make the Soup Base

3. In the same pot, melt the butter over medium heat. Stir in the flour to make a roux, whisking constantly for 1-2 minutes until it’s golden and bubbly.
4. Slowly add the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and let it thicken slightly, about 3-4 minutes.
5. Stir in the milk and heavy cream, then add the diced baked potatoes. Let the soup simmer for 10 minutes.

Step 4: Blend for Creaminess

6. Use an immersion blender to partially blend the soup. This creates a creamy base while leaving some potato chunks for texture. (Alternatively, you can blend half the soup in a regular blender, then return it to the pot.)

Step 5: Add the Flavor

7. Stir in the shredded cheese, sour cream, and crumbled bacon (reserve some for garnish). Mix until the cheese is fully melted and the soup is creamy.
8. Season with salt, pepper, and optional paprika or cayenne.

Step 6: Serve and Garnish

9. Ladle the soup into bowls and top with additional cheese, green onions, and the reserved bacon bits. Serve warm with crusty bread or a side salad for a complete meal.