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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
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 your oven to 400°F. Pierce the large Russet potatoes several times with a fork. Rub them with olive oil and sprinkle with 1/2 teaspoon of salt. Place directly on the oven rack.
⏱️ 5 min•🌡️ 400
- 2
Bake the potatoes for 45-60 minutes, or until they are very tender when squeezed. Once baked, remove from the oven and set aside to cool slightly.
⏱️ 50 min•🌡️ 400
- 3
While the potatoes are baking, cook the bacon. In a large pot or Dutch oven, cook the thick-cut bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving 1 tablespoon of bacon grease in the pot. Place the cooked bacon on a paper towel-lined plate to drain, then crumble once cool. This will be used for topping.
⏱️ 10 min
- 4
In the same pot with the reserved bacon grease (or add unsalted butter if needed to make 1 tablespoon total fat), melt the 1/4 cup unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the chicken broth until smooth, then slowly whisk in the whole milk. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5-7 minutes until the soup base thickens.
⏱️ 7 min
- 6
Once the baked potatoes are cool enough to handle, slice them in half lengthwise and scoop out the potato flesh into a bowl, leaving a thin skin layer. Mash the potato flesh coarsely with a fork or potato masher. Add the mashed potatoes to the simmering soup base.
⏱️ 5 min
- 7
Reduce the heat to low. Stir in the sour cream, 1 1/2 cups of shredded sharp cheddar cheese, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Stir until the cheese is melted and the soup is well combined and heated through. Do not boil after adding sour cream and cheese to prevent curdling.
⏱️ 5 min
- 8
Taste and adjust seasonings as needed. Ladle the hot soup into bowls. Garnish each serving generously with the 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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
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 your oven to 400°F. Pierce the large Russet potatoes several times with a fork. Rub them with olive oil and sprinkle with 1/2 teaspoon of salt. Place directly on the oven rack.
⏱️ 5 min•🌡️ 400 - 2
Bake the potatoes for 45-60 minutes, or until they are very tender when squeezed. Once baked, remove from the oven and set aside to cool slightly.
⏱️ 50 min•🌡️ 400 - 3
While the potatoes are baking, cook the bacon. In a large pot or Dutch oven, cook the thick-cut bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving 1 tablespoon of bacon grease in the pot. Place the cooked bacon on a paper towel-lined plate to drain, then crumble once cool. This will be used for topping.
⏱️ 10 min - 4
In the same pot with the reserved bacon grease (or add unsalted butter if needed to make 1 tablespoon total fat), melt the 1/4 cup unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 5
Gradually whisk in the chicken broth until smooth, then slowly whisk in the whole milk. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5-7 minutes until the soup base thickens.
⏱️ 7 min - 6
Once the baked potatoes are cool enough to handle, slice them in half lengthwise and scoop out the potato flesh into a bowl, leaving a thin skin layer. Mash the potato flesh coarsely with a fork or potato masher. Add the mashed potatoes to the simmering soup base.
⏱️ 5 min - 7
Reduce the heat to low. Stir in the sour cream, 1 1/2 cups of shredded sharp cheddar cheese, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Stir until the cheese is melted and the soup is well combined and heated through. Do not boil after adding sour cream and cheese to prevent curdling.
⏱️ 5 min - 8
Taste and adjust seasonings as needed. Ladle the hot soup into bowls. Garnish each serving generously with the remaining 1/2 cup shredded sharp cheddar cheese, crumbled cooked bacon, and sliced green onions.
⏱️ 5 min