Description
Indulge in the ultimate comfort food with this creamy and hearty Loaded Baked Potato Soup. Packed with tender potatoes, cheddar cheese, crispy bacon, and sour cream, this easy recipe brings all the flavors of a loaded baked potato to your bowl. Perfect for cozy nights or family dinners, this soup is sure to become a household favorite.
Ingredients
Units
Scale
- Main Ingredients:
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 4 green onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional Toppings:
- Additional shredded cheddar cheese
- Chopped green onions
- Crumbled bacon
- Sour cream
Instructions
- Cook Potatoes:
- Combine diced potatoes and chicken broth in a large pot. Boil, reduce to medium-low, and simmer for 15–20 minutes until potatoes are tender.
- Blend Potatoes:
- Partially blend the cooked potatoes in the pot using a masher or immersion blender, leaving chunks for texture.
- Make Roux:
- In a saucepan, melt butter over medium heat, cook garlic for 1 minute, then stir in flour. Cook for 1–2 minutes until golden brown.
- Thicken Soup:
- Gradually whisk in milk and heavy cream to the roux, stirring until thickened.
- Combine Soup and Roux:
- Add the roux mixture to the pot of potatoes and stir to combine.
- Add Sour Cream and Cheese:
- Stir in sour cream, cheddar cheese, and thyme. Mix until cheese is melted and soup is creamy.
- Season and Simmer:
- Season with salt and pepper. Simmer on low for 10–15 minutes.
- Serve:
- Garnish with bacon, green onions, or additional toppings as desired. Enjoy!
Notes
- To make it vegetarian, substitute chicken broth with vegetable broth and skip the bacon.
- Use Yukon gold potatoes for a creamier texture if preferred.
- For extra richness, top with a drizzle of truffle oil.
