Loaded Baked Potato Soup
Loaded Baked Potato Soup is a steaming bowl of thick, creamy potato soup topped with crispy bacon, a shower of sharp cheddar, and a dollop of cold sour cream melting right into the broth.
It’s the kind of recipe that comes together with mostly pantry staples, so it’s an easy go-to on a cold night when you want something filling without much fuss. The garnishes really make the dish here, letting everyone customize their bowl with as much bacon, cheese, and green onion as they like.
Helpful Tips
- Cook the flour before adding liquid: Whisking the flour into the butter and letting it cook for a minute removes the raw flour taste and helps thicken the soup properly.
- Only mash half the potatoes: This gives the soup its classic thick, creamy texture while still leaving plenty of tender potato chunks for good bite.
- Whisk in the cream vigorously: Adding the heavy cream and whisking right away helps prevent lumps and keeps the base of your soup silky smooth.
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Loaded Baked Potato Soup
Loaded Baked Potato Soup is a steaming bowl of thick, creamy potato soup topped with crispy bacon, a shower of sharp cheddar, and a dollop of cold sour cream melting right into the broth.
Ingredients
- 2 pounds Russet potatoes cubed, about 8 medium potatoes
- 1 1/2 cups warm water
- 2 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 tablespoons flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 3 cups chicken broth
For the garnish:
- 6 slices bacon cooked and chopped
- 5 green onions chopped
- 1/2 cup cheddar cheese shredded
- sour cream
Instructions
- Heat a pot of lightly salted water to boiling. Add the potatoes, Cover and cook for 10 minutes.
- Drain the potatoes into a colander and set aside.
- In a pot over medium heat, add the butter and onion. Sauté for 5 minutes. Add the garlic and sauté for 30 seconds.
- Add in the flour, salt and pepper. Whisk to combine the flour and butter and cook for 1 minute.
- Pour in the heavy cream and whisk vigorously to dissolve any lumps.
- Pour in the chicken broth. Whisk to combine.
- Add half the potatoes to the pot and gently mash the potatoes so that they are slightly broken up. Then add the remaining potatoes (these won’t be mashed). Simmer until the soup has thickened.
- Serve garnished with bacon, green onions, cheddar cheese, and sour cream.
Nutrition
Calories: 447kcalCarbohydrates: 34gProtein: 11gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 81mgSodium: 1278mgPotassium: 805mgFiber: 3gSugar: 4gVitamin A: 907IUVitamin C: 12mgCalcium: 136mgIron: 2mg
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