Description
This Creamy Loaded Baked Potato Soup is a comforting and hearty dish packed with tender baked potatoes, sharp cheddar cheese, crispy bacon, and a rich, creamy broth. Perfect for chilly days, it combines classic loaded baked potato flavors into a smooth soup that’s easy to prepare and satisfying to enjoy.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, baked
Sauté Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Soup Thickener & Liquid
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Add-ins & Toppings
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced
- Extra shredded cheddar cheese for topping
- Extra sour cream for serving
Instructions
- Bake the Potatoes: Preheat your oven and bake the russet potatoes until they are fork-tender, around 45 minutes. Let them cool, then peel and dice the potatoes into small cubes.
- Sauté Onions: In a large pot, heat the olive oil over medium heat. Add the finely chopped onions and sauté until they become translucent and soft, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, making sure not to burn the garlic.
- Create Roux: Add the all-purpose flour to the pot while stirring constantly. Cook for about 1-2 minutes to remove the raw flour taste and to slightly thicken the base.
- Whisk in Broth: Slowly whisk in the chicken broth to ensure the mixture stays smooth and free of lumps.
- Add Dairy: Gradually pour in the whole milk and heavy cream, stirring continuously to combine everything evenly.
- Simmer and Season: Bring the soup mixture to a gentle simmer, then season with salt, black pepper, and smoked paprika. Stir well.
- Add Potatoes: Stir in the diced baked potatoes, letting them heat through and break down slightly to thicken the soup. Let it simmer for about 10 minutes.
- Melt Cheese: Remove the pot from heat and stir in the shredded sharp cheddar cheese until it is fully melted and integrated into the soup.
- Finish with Sour Cream: Add the sour cream and mix well until the soup becomes creamy and smooth.
- Serve and Garnish: Serve the soup hot, garnished generously with crumbled bacon, sliced green onions, extra shredded cheddar cheese, and a dollop of sour cream as desired.
Notes
- You can bake the potatoes a day ahead to save time.
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon.
- Use sharp cheddar for best flavor intensity.
- To make it gluten-free, use a gluten-free flour blend.
- Adjust the thickness by adding more broth or milk to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
