Loaded Baked Potato Soup is the ultimate comfort food, a hearty and creamy bowl of pure deliciousness that transforms the classic baked potato into a satisfying, spoonable meal. This soup is a celebration of all the best parts of a loaded baked potato: tender chunks of potato swimming in a rich, velvety broth, adorned with crispy bacon, melted cheddar cheese, and fresh chives. It’s the kind of meal that warms you from the inside out, perfect for a chilly evening or whenever you’re in need of a soul-soothing dish.
The beauty of this recipe lies in its balance of textures and flavors. We start by building a robust foundation with a simple roux, creating a thick and creamy base without being overly heavy. The key is to use russet potatoes, which are starchy and break down slightly during cooking, contributing to the soup’s velvety texture. We also incorporate onion and garlic, sautéed until fragrant, to add a foundational layer of aromatic flavor. The broth is then enriched with milk and chicken broth, creating a perfect canvas for the main ingredients.
What truly makes this soup “loaded” are the mix-ins. Crispy, salty bacon bits add a smoky crunch that is irresistible. Sharp cheddar cheese melts into the warm soup, adding a tangy, savory depth. A final garnish of fresh chives brings a fresh, oniony bite that brightens up the entire dish. This recipe is also highly customizable. You can adjust the consistency to your liking by mashing some of the potatoes in the pot or leaving them in larger chunks. For those who enjoy a smoother soup, you can use an immersion blender to achieve a creamy consistency while still leaving some of the potato chunks intact for texture. This detailed guide will walk you through each step, from cooking the bacon to perfecting the creamy base, ensuring your Loaded Baked Potato Soup is a decadent and delicious success. It’s a meal that’s both easy to prepare and deeply satisfying, guaranteed to become a go-to favorite in your kitchen.
Ingredients:
For the Soup Base:
- 6-8 medium Russet potatoes (about 3 pounds) – peeled and cut into 1-inch cubes.
- 8 slices bacon – for flavor and garnish.
- 1 medium yellow onion – chopped.
- 2 cloves garlic – minced.
- 1/2 cup butter – unsalted is best for controlling salt content.
- 1/2 cup all-purpose flour – to create the roux and thicken the soup.
- 4 cups chicken broth – low sodium is a good choice.
- 2 cups milk – whole milk or 2% milk works well.
- 1 teaspoon salt – or to taste.
- 1/2 teaspoon black pepper – or to taste.
For the “Loaded” Toppings:
- 1 1/2 cups shredded sharp cheddar cheese – divided.
- 1/2 cup sour cream – for a classic tangy finish.
- 1/4 cup fresh chives – chopped, for garnish.
Instruction:
Step 1: Cook the Potatoes
Begin by peeling and cutting the potatoes into 1-inch cubes. Place the potato cubes in a large pot or Dutch oven and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are fork-tender. Be careful not to overcook them, as they will continue to cook in the soup. Once tender, drain the potatoes well and set them aside.
Step 2: Cook the Bacon
While the potatoes are cooking, cook the bacon. Place the bacon slices in a separate large skillet over medium heat. Cook until the bacon is crispy. Remove the cooked bacon from the skillet, place it on a plate lined with paper towels to drain the excess grease, and then crumble it into small pieces once cool. Reserve about 2 tablespoons of the bacon grease in the skillet for the next step.
Step 3: Sauté the Aromatics and Make the Roux
Return the skillet with the reserved bacon grease to medium heat. Add the chopped onion and sauté for 5-7 minutes, until the onion is soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Now, it’s time to make the roux. Melt the butter in the skillet with the onions and garlic. Once the butter is melted, whisk in the all-purpose flour. Cook this mixture, stirring constantly, for 1-2 minutes. This step is crucial, as it cooks out the raw flour taste and forms the thickening base for your soup.
Step 4: Create the Soup Base
Slowly and gradually, whisk in the chicken broth, a little at a time, to the roux. Continue whisking until the mixture is smooth and lump-free. Once all the broth is incorporated, add the milk and continue to whisk until the mixture is simmering and starting to thicken. Season the soup base with salt and black pepper to your liking.
Step 5: Combine and Thicken the Soup
Carefully add the cooked potato cubes to the thickened soup base. Reduce the heat to low and allow the soup to simmer for about 5-10 minutes, allowing the potatoes to absorb the flavors.
For a creamier texture, you can use a potato masher to gently mash some of the potatoes against the side of the pot. Do not mash all of them, as you want to keep some chunks for that classic baked potato texture.
Step 6: Add the Cheese and Sour Cream
Remove the pot from the heat. Stir in 1 cup of the shredded cheddar cheese and all of the sour cream. Stir until the cheese is melted and the sour cream is fully incorporated, creating a rich, creamy, and tangy soup.
Step 7: Garnish and Serve
Ladle the hot soup into individual bowls. Top each serving with the remaining shredded cheddar cheese, a generous sprinkle of the crispy bacon bits, and the freshly chopped chives. Serve immediately and enjoy this wonderfully comforting and flavorful meal!