Description
This Creamy Loaded Baked Potato Soup is a comforting and hearty dish featuring tender baked potatoes, rich cheddar cheese, crispy bacon, and a creamy base made with milk and heavy cream. Perfect for chilly days, this soup combines savory flavors and a luscious texture, garnished with green onions and extra cheese for that classic loaded potato taste.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, baked
Sauté Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Thickening & Broth
- 1/4 cup all-purpose flour
- 3 cups chicken broth
Dairy
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
Seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Toppings
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced
- Extra shredded cheddar cheese for topping
- Extra sour cream for serving
Instructions
- Bake Potatoes: Preheat your oven and bake the russet potatoes until they are fork-tender, which usually takes about 45-55 minutes. Once baked, let them cool, then peel off the skins and dice the potatoes into bite-sized pieces.
- Sauté Onions: Heat the olive oil in a large pot over medium heat. Add the finely chopped onions and sauté them until they become translucent and soft, about 4-5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Make Roux: Sprinkle the all-purpose flour into the pot and stir constantly to coat the onions and garlic. Cook this mixture for 1 to 2 minutes to eliminate the raw flour taste, forming a light roux.
- Add Broth: Slowly whisk in the chicken broth to ensure a smooth consistency without lumps.
- Add Milk and Cream: Gradually pour in the whole milk and heavy cream, stirring continuously to evenly combine all the liquids.
- Season and Simmer: Bring the mixture to a gentle simmer. Add salt, black pepper, and smoked paprika, stirring well to blend the spices into the soup base.
- Add Potatoes: Stir in the diced baked potatoes, allowing them to heat through and soften slightly over about 10 minutes. Some potatoes will begin to break down, thickening the soup naturally.
- Add Cheese: Remove the pot from the heat. Stir in the shredded sharp cheddar cheese until it is fully melted and incorporated, giving the soup a rich and creamy texture.
- Add Sour Cream: Mix in the sour cream thoroughly to enhance creaminess and add a subtle tangy flavor.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with crumbled cooked bacon, sliced green onions, extra shredded cheddar cheese, and a dollop of sour cream if desired. Enjoy immediately while warm.
Notes
- You can bake the potatoes ahead of time to save preparation time.
- For a thicker soup, mash some of the potatoes as they cook to create a creamier texture.
- Use smoked paprika for a subtle smoky kick; regular paprika can be used if unavailable.
- To make this soup vegetarian, substitute the chicken broth with vegetable broth and omit bacon.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
