This loaded baked potato soup is creamy, hearty, and packed with all the flavors of a loaded baked potato! With tender chunks of potato, crispy bacon, sharp cheddar cheese, and a dollop of sour cream, it’s the ultimate comfort food for chilly days.
Ingredients
- 4 large russet potatoes, peeled and diced
- 6 slices bacon, cooked and crumbled
- 1 small onion, diced
- 3 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Chopped green onions (for garnish)
Instructions
- Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 10 minutes. Drain and set aside.
- Prepare the Base: In a large pot, cook the diced onion in butter over medium heat until softened. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, cooking until slightly thickened.
- Add the Potatoes: Stir in the cooked potatoes, heavy cream, and shredded cheddar cheese. Cook until the cheese is melted and the soup is creamy.
- Finish the Soup: Stir in the sour cream and half of the crumbled bacon. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with the remaining bacon, green onions, and extra cheese if desired.
Tips for the Best Loaded Baked Potato Soup
- Make It Chunky: Lightly mash some of the potatoes in the pot for a thicker texture while leaving chunks intact.
- Add Heat: Stir in a pinch of cayenne or a splash of hot sauce for a spicy twist.
- Use Leftovers: This recipe is perfect for repurposing leftover baked potatoes.
- Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling.
Nutrition Information (Per Serving)
- Calories: 450
- Protein: 16g
- Carbohydrates: 35g
- Fat: 28g
- Fiber: 3g
- Sodium: 850mg
Leave a Reply