Rich, creamy, and packed with flavor, this soup is comfort food at its finest. A perfect recipe for a cozy lunch or dinner.
Ingredients
• 4 large potatoes, scrubbed (Yukon Gold or Russet work best)
• 8 slices bacon
• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/4 cup yellow onion, finely chopped
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk (whole or 2%)
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• Salt and freshly ground black pepper, to taste
Toppings (Optional):
• Chopped green onions
• Shredded cheddar cheese
• Crumbled bacon
• Sour cream
Instructions
Step 1: Bake the Potatoes
1. Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork and bake for 1 hour, or until tender. Let them cool slightly, then peel and dice into small cubes. Set aside.
Step 2: Cook the Bacon
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and place on a paper towel-lined plate. Crumble once cooled. Save 1-2 tablespoons of the bacon drippings in the pot for added flavor.
Step 3: Sauté Aromatics
1. Add the butter to the pot with the reserved bacon drippings. Stir in the garlic and onion, cooking until softened and fragrant (about 2-3 minutes).
Step 4: Make the Base
1. Sprinkle the flour into the pot and stir continuously for 1-2 minutes to create a roux. Slowly whisk in the chicken broth, milk, and cream, ensuring no lumps form. Bring to a gentle simmer.
Step 5: Add Potatoes and Cheese
1. Stir in the diced potatoes and simmer for 10-15 minutes, allowing the flavors to meld. Add the shredded cheddar cheese, stirring until melted and smooth.
Step 6: Final Touches
1. Stir in the sour cream and season with salt and black pepper to taste. Adjust the thickness of the soup by adding more broth or milk if needed.
Step 7: Serve and Garnish
1. Ladle the soup into bowls and top with your favorite toppings—crumbled bacon, green onions, shredded cheese, and a dollop of sour cream.
Pro Tips
• Shortcut: Use leftover baked or boiled potatoes to save time.
• Blended Texture: For a smoother soup, blend half of the mixture using an immersion blender before adding the toppings.
• Make it Vegetarian: Skip the bacon and use vegetable broth instead of chicken broth.
This Loaded Baked Potato Soup is a show-stopper for any meal. Don’t lose this recipe—it’s guaranteed to become a family favorite!