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Creamy Loaded Baked Potato Soup

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A creamy, hearty baked potato soup loaded with crispy bacon, sharp cheddar, and a smooth texture, perfect for cozy nights and comforting meals.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 6 slices bacon, cooked and crumbled
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups (960 ml) chicken broth, low sodium
  • 1 cup (240 ml) whole milk or 2%
  • ½ cup (120 ml) heavy cream (optional)
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup sour cream
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 2 stalks green onions, sliced for garnish
  • Optional toppings: extra bacon, shredded cheese, chives, or a dollop of sour cream

Instructions

  1. Cook the bacon: Place 6 slices of bacon in a cold skillet and cook over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain, then crumble. Set aside. Save 1 tablespoon of the bacon fat for sautéing the onions.
  2. Sauté the onion and garlic: In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant, careful not to burn.
  3. Add flour and create roux: Sprinkle 3 tablespoons of flour over the onion and garlic mixture. Stir constantly for 2 minutes to cook out the raw flour taste.
  4. Add potatoes and broth: Pour in 4 cups (960 ml) of chicken broth and add the diced russet potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  5. Mash and blend: Remove about half the potatoes with a slotted spoon and mash or blend until smooth. Return the mash to the pot to create a creamy yet textured soup base.
  6. Stir in dairy: Lower heat to medium-low and add 1 cup (240 ml) milk, ½ cup (120 ml) heavy cream, 1 ½ cups shredded sharp cheddar cheese, and ½ cup sour cream. Stir gently until cheese melts and soup is creamy. Avoid boiling once cheese is added.
  7. Season: Add salt and freshly ground black pepper to taste, seasoning gradually.
  8. Serve and garnish: Ladle soup into bowls and top with crumbled bacon, sliced green onions, extra cheddar, or a dollop of sour cream as desired.

Notes

Do not rush cooking the roux to avoid raw flour taste. Partial blending of potatoes creates a creamy yet textured soup. Use sharp cheddar for best flavor. Season gradually due to saltiness from bacon and cheese. Simmer gently after adding dairy to prevent curdling. Soup thickens overnight; thin with broth or milk before reheating. Vegetarian and gluten-free adaptations available.

Nutrition

Keywords: baked potato soup, creamy soup, loaded potato soup, comfort food, easy soup recipe, bacon soup, cheddar cheese soup

Find it online: https://milacook.com/creamy-loaded-baked-potato-soup-recipe-5-easy-steps-for-cozy-comfort/