Description
This Loaded Baked Potato Soup is a creamy, cheesy, and comforting soup that tastes like a loaded baked potato in a bowl. It’s packed with tender potatoes, crispy bacon, cheddar cheese, and a hint of garlic and onion, then topped with your favorite baked potato fixings.
Ingredients
Scale
- 4 large russet potatoes (or baking potatoes), scrubbed
- 8 slices bacon
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup yellow onion, finely diced
- 1/3 cup all-purpose flour
- 2 cups low-fat milk (or whole milk, 2%, or skim)
- 1 cup half-and-half
- 2 cups low-sodium chicken stock (or chicken broth)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon garlic salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup shredded mild cheddar cheese, plus more for garnish
- 1 cup shredded sharp cheddar cheese, plus more for garnish
- 1 cup sour cream, plus more for garnish
- Fresh chives, chopped (for garnish)
Instructions
- Cook Potatoes: Scrub the potatoes clean. Pierce each potato multiple times with a fork. Microwave the potatoes for 12-15 minutes, or until they are tender when pierced with a fork. Alternatively, you can bake the potatoes in a 400°F oven for about 1 hour. Let the cooked potatoes cool slightly.
- Cook Bacon: While the potatoes are cooking, cook the bacon in a large skillet (cast iron recommended) over medium-high heat until crispy. Remove the cooked bacon from the skillet and place it on a plate lined with paper towels to drain. Reserve up to 1 tablespoon of the bacon fat in the skillet. Discard the remaining bacon fat. Once the bacon is cool enough to handle, crumble or chop it.
- Prepare Potatoes: Once the potatoes are cool enough to handle, carefully halve them lengthwise. Use a spoon to scoop out the potato flesh, leaving a thin shell of potato attached to the skin (optional – you can use all the potato if you prefer). Cut the scooped-out potato flesh into bite-sized chunks.
- Sauté Onion and Garlic: In a large pot or Dutch oven, melt the butter over medium-low heat. Add the reserved bacon fat (up to 1 tablespoon) to the melted butter. Add the diced onion and minced garlic. Cook, stirring occasionally, for 2-3 minutes, or until the onion is softened and translucent.
- Make Roux: Sprinkle the flour evenly over the onion and garlic mixture. Whisk constantly for 1-2 minutes to create a roux (a paste of butter and flour). This will thicken the soup.
- Add Liquids: Slowly whisk in the milk and half-and-half, pouring them in gradually and whisking continuously to prevent lumps. Continue whisking until the mixture is smooth.
- Add Chicken Stock: Gradually whisk in the chicken stock until well combined.
- Simmer: Bring the mixture to a light simmer (small bubbles around the edges).
- Season: Whisk in the kosher salt, garlic salt, and black pepper.
- Thicken: Continue to simmer, stirring occasionally, until the soup has thickened slightly, about 5-7 minutes.
- Add Cheese, Bacon, and Sour Cream: Reserve about 1/4 cup each of the shredded cheddar cheeses and crumbled bacon for garnish, if desired. Stir in the remaining cheddar cheeses, remaining bacon, and the sour cream. Stir until the cheese is completely melted and the mixture is smooth and creamy. Remove the pot from the heat.
- Add Potatoes: Gently stir in the cooked potato chunks. You can leave the potatoes in larger chunks or break them up slightly with a spoon, depending on your preference.
- Serve: Ladle the soup into bowls. Garnish with the reserved shredded cheese, crumbled bacon, and chopped fresh chives. Serve hot.
Notes
- Potatoes: Russet potatoes are recommended for their texture, but you can use other types of potatoes, such as Yukon Gold.
- Bacon: Cook the bacon until crispy for the best texture.
- Cheese: A combination of mild and sharp cheddar cheese provides a good balance of flavor. You can use other types of cheese, such as Monterey Jack or Colby. Freshly shredded cheese melts better than pre-shredded.
- Milk and Half-and-Half: You can adjust the ratio of milk and half-and-half to your preference. For a richer soup, use more half-and-half. For a lighter soup, use more milk.
- Serving Suggestions: This soup is a hearty meal on its own, but you can serve it with a side salad or crusty bread.
- Storage: leftovers