Description
This Loaded Baked Potato Soup is a creamy, comforting dish packed with tender potatoes, crispy bacon, sharp and mild cheddar cheeses, and a perfect balance of seasonings. Perfect for chilly days, this hearty soup combines the classic flavors of a loaded baked potato in a warm, satisfying bowl.
Ingredients
Scale
Potatoes and Meat
- 4 large russet potatoes
- 8 slices bacon
Dairy
- 4 tbsp unsalted butter
- 2 cups whole milk
- 1 cup half-and-half
- 1 cup mild cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
Vegetables and Aromatics
- 1/4 cup yellow onion, chopped
- 2 cloves garlic, minced
- Fresh chives, chopped (for garnish)
Other
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- Salt, pepper, and garlic powder to taste
Instructions
- Prepare the Potatoes: Scrub the russet potatoes thoroughly and pierce them several times with a fork. Microwave the potatoes until they are tender when pierced with a fork, usually about 8-10 minutes depending on the microwave. Allow them to cool, then peel and chop into bite-sized pieces.
- Cook the Bacon: Cook the bacon slices in a skillet over medium heat until crispy. Remove from skillet, place on paper towels to drain excess fat, then crumble the cooked bacon into small pieces.
- Sauté Aromatics and Make Roux: In a large pot, melt the unsalted butter over medium heat. Add the chopped yellow onions and minced garlic and sauté until the onions are translucent and fragrant, about 3-4 minutes. Sprinkle in the all-purpose flour and whisk continuously to form a roux, cooking for about 2 minutes to eliminate the raw flour taste.
- Add Liquids: Gradually add the whole milk, half-and-half, and chicken stock to the pot while whisking constantly to ensure a smooth mixture with no lumps. Continue to cook and stir until the soup base thickens and is smooth.
- Incorporate Cheeses and Sour Cream: Stir in both the mild and sharp shredded cheddar cheeses along with the sour cream. Continue stirring until the cheeses are fully melted and the soup is creamy. Season with salt, pepper, and garlic powder according to your taste.
- Add Potatoes and Bacon; Simmer: Gently fold in the chopped potatoes and most of the crumbled bacon (reserve some for garnish). Let the soup simmer on low heat for 10-15 minutes, allowing the flavors to meld together thoroughly.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with the reserved cheese, crispy bacon pieces, and chopped fresh chives. Serve immediately for a warm, comforting meal.
Notes
- Microwaving the potatoes cuts down on overall cook time versus baking them in the oven.
- You can substitute chicken stock with vegetable stock for a milder flavor or to suit dietary preferences.
- For a thicker soup, add a bit more flour to the roux or reduce the amount of liquid slightly.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- For a lighter version, use reduced-fat milk and sour cream.
