Loaded Baked Potato Soup
Loaded Baked Potato Soup
Ingredients
For the Baked Potatoes
- 2 large Russet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Soup Base
- 6 slices thick-cut bacon
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Toppings
- 1/2 cup shredded sharp cheddar cheese
- 2 green onions, thinly sliced
- 1/4 cup cooked bacon, crumbled (from the 6 slices above)
Instructions
- 1
Preheat oven to 400°F. Pierce Russet potatoes with a fork. Rub with olive oil and sprinkle with 1/2 teaspoon salt. Place directly on the oven rack.
⏱️ 5 min•🌡️ 400
- 2
Bake potatoes for 45-60 minutes, until very tender. Remove from oven and cool slightly.
⏱️ 50 min•🌡️ 400
- 3
While potatoes bake, cook bacon. In a large pot, cook thick-cut bacon over medium heat until crispy. Remove bacon, reserving 1 tablespoon of grease. Crumble cooked bacon for topping.
⏱️ 10 min
- 4
In the same pot, melt 1/4 cup unsalted butter (or use reserved bacon grease). Whisk in all-purpose flour. Cook for 1-2 minutes, stirring constantly, to form a roux.
⏱️ 3 min
- 5
Gradually whisk in chicken broth, then whole milk. Bring to a gentle simmer, stirring occasionally. Cook for 5-7 minutes until thickened.
⏱️ 7 min
- 6
Once potatoes are cool enough, scoop out flesh into a bowl, leaving a thin skin layer. Mash coarsely. Add mashed potatoes to the simmering soup base.
⏱️ 5 min
- 7
Reduce heat to low. Stir in sour cream, 1 1/2 cups shredded sharp cheddar cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until cheese is melted and soup is heated through. Do not boil.
⏱️ 5 min
- 8
Taste and adjust seasonings. Ladle hot soup into bowls. Garnish generously with remaining 1/2 cup shredded sharp cheddar cheese, crumbled cooked bacon, and sliced green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Baked Potato Soup
Ingredients
For the Baked Potatoes
- 2 large Russet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Soup Base
- 6 slices thick-cut bacon
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Toppings
- 1/2 cup shredded sharp cheddar cheese
- 2 green onions, thinly sliced
- 1/4 cup cooked bacon, crumbled (from the 6 slices above)
Instructions
- 1
Preheat oven to 400°F. Pierce Russet potatoes with a fork. Rub with olive oil and sprinkle with 1/2 teaspoon salt. Place directly on the oven rack.
⏱️ 5 min•🌡️ 400 - 2
Bake potatoes for 45-60 minutes, until very tender. Remove from oven and cool slightly.
⏱️ 50 min•🌡️ 400 - 3
While potatoes bake, cook bacon. In a large pot, cook thick-cut bacon over medium heat until crispy. Remove bacon, reserving 1 tablespoon of grease. Crumble cooked bacon for topping.
⏱️ 10 min - 4
In the same pot, melt 1/4 cup unsalted butter (or use reserved bacon grease). Whisk in all-purpose flour. Cook for 1-2 minutes, stirring constantly, to form a roux.
⏱️ 3 min - 5
Gradually whisk in chicken broth, then whole milk. Bring to a gentle simmer, stirring occasionally. Cook for 5-7 minutes until thickened.
⏱️ 7 min - 6
Once potatoes are cool enough, scoop out flesh into a bowl, leaving a thin skin layer. Mash coarsely. Add mashed potatoes to the simmering soup base.
⏱️ 5 min - 7
Reduce heat to low. Stir in sour cream, 1 1/2 cups shredded sharp cheddar cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until cheese is melted and soup is heated through. Do not boil.
⏱️ 5 min - 8
Taste and adjust seasonings. Ladle hot soup into bowls. Garnish generously with remaining 1/2 cup shredded sharp cheddar cheese, crumbled cooked bacon, and sliced green onions.
⏱️ 5 min