Loaded Baked Potato Soup – Creamy, Comforting, and Packed with Flavor
Loaded Baked Potato Soup is the ultimate comfort food — rich, hearty, and irresistibly creamy. It captures the delicious flavors of a fully loaded baked potato — smoky bacon, sharp cheddar cheese, sour cream, and green onions — all blended into one warm, satisfying bowl. Perfect for chilly evenings or when you need a filling meal, this soup brings restaurant-quality flavor straight to your kitchen.
Below is a detailed, step-by-step guide to making the perfect Loaded Baked Potato Soup from scratch.
🥔 Ingredients You’ll Need
For about 6 servings:
- 4 large russet potatoes (baked or boiled, then diced)
- 6 slices bacon, cooked and crumbled
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 cups milk (whole milk preferred for creaminess)
- 1 cup heavy cream (optional but recommended for richness)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and freshly ground black pepper, to taste
- Chopped green onions, for garnish
- Extra shredded cheese and bacon bits, for topping
🧑🍳 Step-by-Step Instructions
Step 1: Cook the Bacon
Start by cooking the bacon in a large pot or Dutch oven over medium heat.
- Cook until crisp and browned on both sides.
- Remove the bacon and place it on a paper towel-lined plate to drain.
- Reserve about 2 tablespoons of bacon fat in the pot (this adds incredible flavor).
Step 2: Sauté the Onion and Garlic
In the same pot with the bacon fat:
- Add butter and allow it to melt.
- Stir in the chopped onion, cooking until it becomes soft and translucent (about 3–4 minutes).
- Add the minced garlic and sauté for another 30 seconds, just until fragrant.
Step 3: Make a Roux
To thicken the soup:
- Sprinkle the flour evenly over the onion mixture.
- Stir continuously for 1–2 minutes until the flour turns slightly golden and forms a paste.
- This step ensures your soup will be smooth and creamy rather than grainy.
Please Head On keep Reading (>)
No Responses Yet