The Ultimate Loaded Baked Potato Soup
Indulge in pure comfort with The Ultimate Loaded Baked Potato Soup, a creamy, hearty masterpiece brimming with flavor! This rich and satisfying soup features tender chunks of perfectly baked Russet potatoes, crispy crumbled bacon, and melty cheddar cheese mingling in a velvety base of milk, cream, and chicken broth. A touch of sour cream adds tangy indulgence, while a mash-and-chunk technique ensures the perfect balance of textures in every spoonful. Topped with more cheese, bacon, and fresh green onions, this cozy soup is a crowd-pleaser whether served as a main dish or a comforting appetizer. Ready in under an hour, this recipe transforms simple ingredients into an irresistible, soul-warming bowl of bliss. Perfect for chilly evenings or anytime you're craving the flavors of a classic loaded baked potato with a luxurious twist.
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Ingredients
- 4 large Russet potatoes
- 8 slices Bacon
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 0.5 cup Sour cream
- 4 stalks Green onions, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, pierce each one with a fork a few times, and place them directly on the oven rack. Bake for 50-60 minutes or until soft. Let them cool slightly, then peel and dice into bite-sized chunks.
Step 2
While the potatoes are baking, cook the bacon in a large stockpot over medium heat until crispy, about 8-10 minutes. Remove the bacon from the pot and place on a paper towel-lined plate. Once cooled, crumble the bacon and set aside. Reserve 2 tablespoons of the bacon grease in the pot.
Step 3
In the same pot with the reserved bacon grease, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly, until lightly golden.
Step 4
Gradually whisk in the chicken broth, ensuring no clumps remain. Bring the mixture to a gentle simmer and let it thicken, about 3-4 minutes.
Step 5
Stir in the milk, heavy cream, salt, and pepper. Let the mixture come back to a simmer, stirring occasionally.
Step 6
Add the diced baked potatoes to the soup. Use a potato masher to mash some of the chunks directly in the pot to help thicken the soup while leaving some pieces whole for texture.
Step 7
Stir in 1 1/2 cups of shredded cheddar cheese and the sour cream until melted and fully incorporated.
Step 8
Ladle the soup into bowls and garnish with the remaining cheddar cheese, crumbled bacon, and sliced green onions. Serve warm and enjoy!
Nutrition Facts
| Serving size | (3444.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4279.0 |
| Total Fat 261.5g | 0% |
| Saturated Fat 156.1g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 783.4mg | 0% |
| Sodium 7619.5mg | 0% |
| Total Carbohydrate 334.6g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 48.6g | |
| Protein 149.9g | 0% |
| Vitamin D 273.0IU | 0% |
| Calcium 2681.7mg | 0% |
| Iron 21.2mg | 0% |
| Potassium 9053.0mg | 0% |
Source of Calories