Loaded Potato Soup
Loaded Potato Soup
Ingredients
For the Baked Potatoes
- 4 russet potatoes, large
- 1 tablespoon oil, for rubbing potatoes
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon pepper, or as needed
For the Soup Base
- 1 pound bacon, cut into small pieces
- 1 onion, large, diced
- 1 tablespoon minced garlic
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
For Garnish
- 1/2 cup crispy bacon, reserved from cooking
- 1/2 cup cheddar cheese, extra, shredded
- 2 tablespoons chives, chopped
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 15 min•🌡️ 400
- 2
Wash the russet potatoes. Poke holes all over the potatoes using a fork. Rub the potatoes with oil, then season them generously with salt and pepper.
⏱️ 5 min
- 3
Bake the seasoned potatoes in the preheated oven for 45 minutes to 1 hour, or until they are tender when pierced with a fork.
⏱️ 60 min•🌡️ 400
- 4
While the potatoes are baking, cut the bacon into small pieces. In a large pot or Dutch oven, cook the chopped bacon over medium-high heat until it is crispy.
⏱️ 10 min
- 5
Remove the cooked bacon from the pot with a slotted spoon, leaving the rendered bacon grease in the pot. Set the crispy bacon aside for garnish.
⏱️ 2 min
- 6
Add the diced onion to the bacon grease in the pot. Cook for 5 to 7 minutes until the onion has softened.
⏱️ 7 min
- 7
Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
⏱️ 2 min
- 8
Add the butter to the pot and allow it to melt completely.
⏱️ 2 min
- 9
Sprinkle in the all-purpose flour over the melted butter and whisk constantly for 1 to 2 minutes to create a roux, ensuring there are no lumps.
⏱️ 2 min
- 10
Slowly pour in the chicken broth, whisking continuously to prevent any lumps from forming.
⏱️ 3 min
- 11
Stir in the heavy cream. Season the soup base with salt, black pepper, onion powder, and garlic powder.
⏱️ 2 min
- 12
Bring the mixture to a simmer and let it cook for 15 to 20 minutes, stirring occasionally, until the soup has thickened to your desired consistency.
⏱️ 20 min
- 13
Once the baked potatoes are tender, remove them from the oven. Carefully cut each potato in half lengthwise and scoop out the soft potato flesh into a separate bowl. Lightly mash the scooped potato flesh in the bowl.
⏱️ 5 min
- 14
Add the mashed potatoes to the simmering soup in the pot.
⏱️ 1 min
- 15
Stir in the shredded cheddar cheese until it is melted and well combined.
⏱️ 2 min - 16
Stir in the sour cream. Taste the soup and adjust the seasonings as needed.
⏱️ 2 min
- 17
Serve the loaded potato soup hot. Garnish each serving with the reserved crispy bacon, extra shredded cheese, and chopped chives.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Potato Soup
For the Baked Potatoes
- 4 russet potatoes, large
- 1 tablespoon oil, for rubbing potatoes
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon pepper, or as needed
For the Soup Base
- 1 pound bacon, cut into small pieces
- 1 onion, large, diced
- 1 tablespoon minced garlic
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
For Garnish
- 1/2 cup crispy bacon, reserved from cooking
- 1/2 cup cheddar cheese, extra, shredded
- 2 tablespoons chives, chopped
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 15 min•🌡️ 400 - 2
Wash the russet potatoes. Poke holes all over the potatoes using a fork. Rub the potatoes with oil, then season them generously with salt and pepper.
⏱️ 5 min - 3
Bake the seasoned potatoes in the preheated oven for 45 minutes to 1 hour, or until they are tender when pierced with a fork.
⏱️ 60 min•🌡️ 400 - 4
While the potatoes are baking, cut the bacon into small pieces. In a large pot or Dutch oven, cook the chopped bacon over medium-high heat until it is crispy.
⏱️ 10 min - 5
Remove the cooked bacon from the pot with a slotted spoon, leaving the rendered bacon grease in the pot. Set the crispy bacon aside for garnish.
⏱️ 2 min - 6
Add the diced onion to the bacon grease in the pot. Cook for 5 to 7 minutes until the onion has softened.
⏱️ 7 min - 7
Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
⏱️ 2 min - 8
Add the butter to the pot and allow it to melt completely.
⏱️ 2 min - 9
Sprinkle in the all-purpose flour over the melted butter and whisk constantly for 1 to 2 minutes to create a roux, ensuring there are no lumps.
⏱️ 2 min - 10
Slowly pour in the chicken broth, whisking continuously to prevent any lumps from forming.
⏱️ 3 min - 11
Stir in the heavy cream. Season the soup base with salt, black pepper, onion powder, and garlic powder.
⏱️ 2 min - 12
Bring the mixture to a simmer and let it cook for 15 to 20 minutes, stirring occasionally, until the soup has thickened to your desired consistency.
⏱️ 20 min - 13
Once the baked potatoes are tender, remove them from the oven. Carefully cut each potato in half lengthwise and scoop out the soft potato flesh into a separate bowl. Lightly mash the scooped potato flesh in the bowl.
⏱️ 5 min - 14
Add the mashed potatoes to the simmering soup in the pot.
⏱️ 1 min - 15
Stir in the shredded cheddar cheese until it is melted and well combined.
⏱️ 2 min - 16
Stir in the sour cream. Taste the soup and adjust the seasonings as needed.
⏱️ 2 min - 17
Serve the loaded potato soup hot. Garnish each serving with the reserved crispy bacon, extra shredded cheese, and chopped chives.
⏱️ 1 min