Description
This Loaded Baked Potato Soup is the ultimate comfort food, perfect for chilly days or when you’re craving something rich and hearty. Packed with tender chunks of potatoes, crispy bacon, and a creamy, cheesy broth, this soup offers all the flavors of a loaded baked potato in a warm, delicious bowl. The blend of mild and sharp cheddar cheeses gives the soup a wonderful depth of flavor, while the addition of sour cream adds tanginess and creaminess. Garnished with extra bacon, cheese, and fresh chives, this dish is sure to be a hit at any dinner table!
Ingredients
- 4 potatoes, scrubbed
- 8 bacon slices
- 4 tbsp unsalted butter
- 2 garlic cloves, minced
- ¼ cup yellow onion, diced
- ⅓ cup all-purpose flour
- 2 cups low-fat milk
- 1 cup half-and-half
- 2 cups chicken stock
- 1 tsp kosher salt (plus more to taste)
- ½ tsp garlic salt (plus more to taste)
- ½ tsp black pepper
- 1 cup mild cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
- Fresh chives, for garnish
Instructions
1️⃣ Cook the potatoes:
Pierce the scrubbed potatoes several times with a fork, then microwave for 12-15 minutes, or until tender. Once done, halve the potatoes and let them cool. Once cool enough to handle, peel the skins and cut the potatoes into chunks.
2️⃣ Cook the bacon:
In a skillet over medium-high heat, cook the bacon until crisp. Transfer the bacon to a paper towel-lined plate to drain and cool. Reserve 1 tablespoon of the bacon fat in the pan, and discard the rest. Once the bacon has cooled, crumble it into small pieces.
3️⃣ Sauté garlic and onion:
In a large pot over medium-low heat, melt the butter. Add the reserved bacon fat, garlic, and diced onion. Cook for 2-3 minutes until the onion becomes tender and fragrant.
4️⃣ Make the roux:
Slowly whisk the flour into the pot and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk and half-and-half, ensuring the mixture is smooth. Slowly add the chicken stock while whisking, and bring the soup to a light simmer.
5️⃣ Season and simmer:
Add the kosher salt, garlic salt, and black pepper. Let the soup simmer lightly, stirring occasionally, until it thickens slightly, about 5-7 minutes.
6️⃣ Add cheese, bacon, and sour cream:
If you’d like to use cheese and bacon as garnish, reserve ¼ cup of each. Stir in the remaining shredded cheeses, bacon, and sour cream into the soup. Remove from heat.
7️⃣ Add potatoes:
Add the potato chunks to the soup. You can break them into smaller pieces for a smoother texture or leave them chunkier for more bite. Stir to combine.
8️⃣ Serve and garnish:
Serve the soup hot, topped with reserved cheese, bacon crumbles, and fresh chives for garnish.
Notes
- Adjust the thickness of the soup by mashing more or fewer potato chunks to your desired consistency.
- For extra flavor, consider adding a pinch of smoked paprika or cayenne for a bit of heat.