Description
Loaded Baked Potato Soup is a creamy and hearty dish that brings together all the flavors of a classic loaded baked potato—cheese, bacon, sour cream, and chives—into a comforting soup.
Ingredients
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- 6 slices bacon, diced
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 1/2 cups milk (whole or 2%)
- 3 large russet potatoes, peeled and cubed
- 2 green onions, thinly sliced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and freshly ground black pepper, to taste
- Additional toppings: extra shredded cheddar cheese, diced green onions, and crumbled bacon
Instructions
- Cook the Bacon:
- In a large pot over medium heat, cook the diced bacon until crispy, about 6-8 minutes.
- Transfer the bacon to a paper towel-lined plate, leaving the bacon drippings in the pot.
- Prepare the Base:
- Add the butter to the pot with the bacon drippings and melt over medium heat.
- Whisk in the flour to create a roux, cooking until lightly browned, about 1 minute.
- Add Milk and Potatoes:
- Gradually whisk in the milk, stirring constantly until slightly thickened, about 1-2 minutes.
- Stir in the cubed potatoes and green onions.
- Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Incorporate Cheese and Sour Cream:
- Stir in the cheddar cheese and sour cream until fully melted and combined.
- Season with salt and freshly ground black pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with additional shredded cheddar cheese, diced green onions, and the crispy bacon bits.
Notes
- For a thicker consistency, you can mash some of the potatoes in the pot using a potato masher.
- If the soup becomes too thick, adjust the consistency by adding more milk as needed.
- This recipe yields about 4 servings.