Loaded Baked Potato Soup
Loaded Baked Potato Soup
Ingredients
- 6 slices bacon
- 2 tablespoons butter
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 4 russet potatoes, baked
- 1 cup sour cream
- 1 cup cheddar cheese, shredded, plus more for garnish
- 1/4 cup chives, chopped, plus more for garnish
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon from the pot, reserving the rendered fat. Set the crispy bacon aside for garnish.
⏱️ 8 min
- 2
Add the butter to the pot with the remaining bacon fat. Once melted, add the diced onion and sauté until softened, about 3-5 minutes.
⏱️ 5 min
- 3
Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Sprinkle the flour over the onion mixture. Stir well and cook for 1 minute to create a roux, ensuring it's fully incorporated.
⏱️ 1 min
- 5
Gradually whisk in the chicken broth until the mixture is smooth and no lumps remain.
⏱️ 3 min
- 6
Gradually whisk in the milk until fully incorporated.
⏱️ 2 min
- 7
Bring the soup to a gentle simmer, stirring occasionally, and cook for 5 minutes, or until it has slightly thickened.
⏱️ 5 min
- 8
While the soup simmers, scoop out the flesh from the baked russet potatoes into a separate bowl. Roughly mash the scooped potatoes with a fork or potato masher.
⏱️ 5 min
- 9
Add the roughly mashed potatoes to the simmering soup and stir to combine.
⏱️ 1 min
- 10
Stir in the sour cream until fully incorporated.
⏱️ 1 min
- 11
Add the 1 cup of shredded cheddar cheese and stir until it is completely melted and incorporated into the soup.
⏱️ 2 min
- 12
Season the soup with salt and pepper to taste, adjusting as needed.
⏱️ 1 min
- 13
Ladle the hot soup into bowls. Garnish each serving with the reserved crispy bacon, additional shredded cheddar cheese, and chopped chives.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Baked Potato Soup
- 6 slices bacon
- 2 tablespoons butter
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 4 russet potatoes, baked
- 1 cup sour cream
- 1 cup cheddar cheese, shredded, plus more for garnish
- 1/4 cup chives, chopped, plus more for garnish
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon from the pot, reserving the rendered fat. Set the crispy bacon aside for garnish.
⏱️ 8 min - 2
Add the butter to the pot with the remaining bacon fat. Once melted, add the diced onion and sauté until softened, about 3-5 minutes.
⏱️ 5 min - 3
Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
⏱️ 1 min - 4
Sprinkle the flour over the onion mixture. Stir well and cook for 1 minute to create a roux, ensuring it's fully incorporated.
⏱️ 1 min - 5
Gradually whisk in the chicken broth until the mixture is smooth and no lumps remain.
⏱️ 3 min - 6
Gradually whisk in the milk until fully incorporated.
⏱️ 2 min - 7
Bring the soup to a gentle simmer, stirring occasionally, and cook for 5 minutes, or until it has slightly thickened.
⏱️ 5 min - 8
While the soup simmers, scoop out the flesh from the baked russet potatoes into a separate bowl. Roughly mash the scooped potatoes with a fork or potato masher.
⏱️ 5 min - 9
Add the roughly mashed potatoes to the simmering soup and stir to combine.
⏱️ 1 min - 10
Stir in the sour cream until fully incorporated.
⏱️ 1 min - 11
Add the 1 cup of shredded cheddar cheese and stir until it is completely melted and incorporated into the soup.
⏱️ 2 min - 12
Season the soup with salt and pepper to taste, adjusting as needed.
⏱️ 1 min - 13
Ladle the hot soup into bowls. Garnish each serving with the reserved crispy bacon, additional shredded cheddar cheese, and chopped chives.
⏱️ 2 min