Loaded Baked Potato Soup
A rich and creamy American classic, this Loaded Baked Potato Soup combines tender potato chunks, sharp and mild cheddar cheese, and crispy bacon in a comforting, easy-to-make dish. Ready in just 35 minutes, it’s perfect for quick dinners or feeding a crowd with minimal fuss.
Equipment
- 1 Microwave Oven
- 1 Large Heavy-Bottomed Pot
- 1 Whisk
- 1 Sharp Chef’s Knife
- 1 Slotted Spoon
Ingredients
- 4 medium potatoes scrubbed clean
- 8 slices bacon
- 4 tablespoons unsalted butter
- 2 cloves garlic finely minced
- ¼ cup yellow onion finely chopped
- ⅓ cup all-purpose flour
- 2 cups low-fat milk
- 1 cup half-and-half cream
- 2 cups chicken broth preferably low sodium
- 1 teaspoon salt plus extra to taste
- ½ teaspoon garlic salt plus extra to taste
- ½ teaspoon freshly ground black pepper
- 1 cup mild cheddar cheese shredded
- 1 cup sharp cheddar cheese shredded
- 1 cup sour cream
- Fresh chives thinly sliced, for garnish
Instructions
- Cook the Potatoes: Pierce each potato several times with a fork. Place them on a microwave-safe plate and cook on high power for 12 to 15 minutes, or until soft when pierced with a fork. Remove carefully and let cool until safe to handle. Once cooled, slice each potato in half and scoop out the flesh, cutting it into bite-sized chunks. Set aside.
- Prepare the Bacon: In a large skillet over medium-high heat, cook the bacon strips until they become crisp. Transfer them to a plate lined with paper towels to absorb excess grease and cool. Reserve about one tablespoon of the bacon fat from the pan and discard the rest. When cooled, crumble the bacon into small pieces and set aside.
- Sauté Aromatics and Make Roux: In a large heavy-bottomed pot, melt the butter over medium-low heat. Add the reserved bacon fat, minced garlic, and chopped onion. Cook for about 2 to 3 minutes, stirring occasionally, until the onions are translucent and fragrant. Gradually whisk in the flour, stirring constantly for 1 to 2 minutes to create a smooth roux.
- Add Liquids and Simmer: Slowly pour in the milk and half-and-half, whisking continuously to prevent lumps.Then, gradually add the chicken broth while continuing to whisk. Bring the mixture to a gentle simmer. Season with salt, garlic salt, and black pepper. Allow the soup to simmer gently for 5 to 7 minutes, stirring occasionally, until it thickens slightly.
- Combine Cheese, Bacon, and Potatoes: Reserve about 1/4 cup each of the shredded cheeses and crumbled bacon for garnish. Stir the remaining cheese, bacon, and sour cream into the pot until melted and fully incorporated. Carefully fold in the potato chunks, breaking them into smaller pieces if desired, or leaving them chunky for texture.
- Serve and Garnish: Remove the pot from heat. Ladle the soup into bowls and garnish with the reserved cheese, bacon, and fresh chives. Serve immediately while hot and creamy.
Notes
- Oven Option for Potatoes: For deeper flavor and texture, bake the potatoes in a preheated oven at 350°F (175°C) for about 45 minutes, or until fork-tender. This method takes longer but yields a richer taste.
- Make it Vegetarian: Substitute vegetable broth for chicken stock and omit bacon. Add smoked paprika or liquid smoke for a smoky flavor.
- Storage Tips: Refrigerate leftover soup in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain creaminess.
- Customize Garnishes: Feel free to add chopped green onions, crispy fried shallots, or a dollop of plain Greek yogurt as tasty toppings.
- Thickening Adjustments: If you prefer a thinner soup, add a splash of milk or broth during reheating until desired consistency is reached.
