Loaded Baked Potato Soup
This warm and comforting Loaded Baked Potato Soup combines the classic flavors of a baked potato with creamy richness, loaded with delicious toppings for a perfect chilly night meal.
Ingredients
Bacon and Base
- 8 slices bacon, chopped For adding smoky flavor
- ¼ cup butter (unsalted) Used to cook the vegetables
Vegetables
- 4 large Russet potatoes or Yukon Gold potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Seasoning
- ⅛ teaspoon ground cayenne pepper For a little heat
- ¼ cup all-purpose flour
Liquid Ingredients
- 2½ cups low sodium chicken broth or vegetable broth
- 2½ cups whole milk or 2% milk
Toppings
- 1 cup shredded sharp cheddar
- 1 cup shredded white cheddar
- ½ cup sour cream
- ¼ cup chopped chives
Instructions
Bacon and Vegetables Preparation
- In a Dutch oven or heavy stockpot over medium heat, brown the bacon. Use a slotted spoon to remove the bacon from the pan and reserve the grease.
- Add enough butter to the pan to make 2 tablespoons of fat. Melt the butter over medium heat.
- Add the potatoes and onions to the pan and cook for about 5 minutes, or until the onions are soft.
- Add the garlic and cayenne pepper to the pan and cook for 1 minute, stirring constantly.
- Using a slotted spoon, remove the potatoes, onions, and garlic to a bowl or plate, and reserve any fat in the pan.
Soup Base Preparation
- Melt enough butter in the same pan to make 4 tablespoons of fat. Sprinkle in ¼ cup of flour and whisk to combine. Cook for 2-3 minutes, stirring constantly.
- Gradually whisk in the chicken broth and milk, alternating between the two.
- Add the potatoes, onions, and garlic back to the pot and simmer until the potatoes are tender.
- Whisk in both kinds of shredded cheese until melted.
- Remove the pot from the heat and stir in the bacon, sour cream, chives, and add salt and pepper to taste.
Notes
Serve hot, topped with extra shredded cheese, chives, and a dollop of sour cream. Pairs perfectly with crusty bread or a fresh salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.