The Ultimate Loaded Baked Potato Soup
Indulge in pure comfort with The Ultimate Loaded Baked Potato Soup, a creamy, hearty masterpiece brimming with flavor! This rich and satisfying soup features tender chunks of perfectly baked Russet potatoes, crispy crumbled bacon, and melty cheddar cheese mingling in a velvety base of milk, cream, and chicken broth. A touch of sour cream adds tangy indulgence, while a mash-and-chunk technique ensures the perfect balance of textures in every spoonful. Topped with more cheese, bacon, and fresh green onions, this cozy soup is a crowd-pleaser whether served as a main dish or a comforting appetizer. Ready in under an hour, this recipe transforms simple ingredients into an irresistible, soul-warming bowl of bliss. Perfect for chilly evenings or anytime you're craving the flavors of a classic loaded baked potato with a luxurious twist.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 8 slices Bacon
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 0.5 cup Sour cream
- 4 stalks Green onions, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, pierce each one with a fork a few times, and place them directly on the oven rack. Bake for 50-60 minutes or until soft. Let them cool slightly, then peel and dice into bite-sized chunks.
While the potatoes are baking, cook the bacon in a large stockpot over medium heat until crispy, about 8-10 minutes. Remove the bacon from the pot and place on a paper towel-lined plate. Once cooled, crumble the bacon and set aside. Reserve 2 tablespoons of the bacon grease in the pot.
In the same pot with the reserved bacon grease, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly, until lightly golden.
Gradually whisk in the chicken broth, ensuring no clumps remain. Bring the mixture to a gentle simmer and let it thicken, about 3-4 minutes.
Stir in the milk, heavy cream, salt, and pepper. Let the mixture come back to a simmer, stirring occasionally.
Add the diced baked potatoes to the soup. Use a potato masher to mash some of the chunks directly in the pot to help thicken the soup while leaving some pieces whole for texture.
Stir in 1 1/2 cups of shredded cheddar cheese and the sour cream until melted and fully incorporated.
Ladle the soup into bowls and garnish with the remaining cheddar cheese, crumbled bacon, and sliced green onions. Serve warm and enjoy!
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1144 mg | 50% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.9 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 432 mg | 33% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1342 mg | 29% | |
*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.
