Description
This Loaded Baked Potato Soup is a creamy, rich dish that combines the comforting flavors of baked potatoes, bacon, cheddar cheese, and sour cream in a velvety broth. Perfect for chilly evenings, this recipe is straightforward to make and ideal for gatherings.
Ingredients
Scale
4 large Russet Potatoes
8 slices Baco
4 tablespoons Unsalted Butter
1 medium Yellow Onio
3 cloves Garlic
1/4 cup All-Purpose Flour
6 cups Chicken Broth
2 cups Milk
1/2 cup Heavy Cream
2 cups Sharp Cheddar Cheese
1/2 cup Sour Cream
1–2 teaspoons Salt
1/2 teaspoon Black Pepper
2 tablespoons Fresh Chives
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes, pierce them with a fork, rub with oil and salt, and bake for 60-75 minutes until fork-tender
- Cook the Bacon: Cook bacon in a large pot over medium heat until crispy. Remove and crumble bacon, reserving some fat in the pot
- Sauté Aromatics: Add butter to the reserved bacon fat, sauté onion until translucent, then add garlic and cook for another minute
- Make the Roux: Sprinkle flour over the onion mixture and cook, stirring, for 1-2 minutes
- Whisk in Liquids: Gradually whisk in the chicken broth and bring to a simmer until slightly thickened
- Add Dairy: Stir in milk and heavy cream, simmer gently without boiling
- Prepare Potatoes: Scoop out baked potato flesh, mash coarsely, then add to the soup
- Combine & Melt: Stir in 1.5 cups cheese and sour cream, season, and heat through
- Serve: Ladle soup into bowls and garnish with bacon, cheese, sour cream, and chives
Notes
Taste and adjust seasoning as needed.
For a gluten-free version, use gluten-free flour and ensure your broth is gluten-free.
- Prep Time: 20 mins
- Cook Time: 75 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 90 mg