Loaded Baked Potato Soup
Indulge in the ultimate comfort food with this hearty and creamy Loaded Baked Potato Soup, a bowlful of all the flavors you love from a classic loaded baked potato. Made with tender, oven-baked russet potatoes, crispy bacon, sharp cheddar cheese, and a rich, velvety base of chicken stock, milk, and sour cream, this soup is the perfect cozy meal for any chilly day. A fragrant roux of sautéed onion and garlic adds depth, while toppings like crumbled bacon, extra cheese, and fresh scallions bring the finishing touch. Ready in just about an hour, this recipe is ideal for family dinners or meal prepping, satisfying even the pickiest eaters. Whether served alongside fresh bread or on its own, this loaded baked potato soup is sure to become a favorite go-to recipe for creamy, cheesy indulgence!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 6 slices bacon
- 4 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 0.25 cup all-purpose flour
- 4 cups chicken stock
- 2 cups whole milk
- 0.5 cup sour cream
- 2 cups, shredded sharp cheddar cheese
- 0.25 cup, sliced scallions
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
Instructions
Preheat your oven to 425°F (220°C). Wash the potatoes, pierce them several times with a fork, and bake them directly on the oven rack for 45 minutes, or until tender. Once cool, peel and cube the baked potatoes, then set aside.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to cool. Crumble once cooled and set aside. Leave 1 tablespoon of bacon grease in the pot.
Add the butter to the pot with the bacon grease. Once melted, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Sprinkle the flour over the onion mixture and stir well to create a roux. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
Gradually whisk in the chicken stock, ensuring the roux is fully incorporated and smooth. Bring the mixture to a gentle simmer.
Stir in the cubed potatoes, whole milk, sour cream, salt, and black pepper. Simmer for 15 minutes, stirring occasionally and breaking up some of the potato cubes to create a creamy texture.
Add 1 1/2 cups of the shredded cheddar cheese to the soup and stir until melted and fully combined.
Ladle the soup into bowls and top with the remaining shredded cheese, crumbled bacon, and sliced scallions. Serve immediately and enjoy!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.6 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 437 mg | 34% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 1173 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
