LOADED BAKED POTATO SOUP

🍲 The Ultimate LOADED BAKED POTATO SOUP — Creamy, Comforting, and Packed with Flavor!

When the weather turns chilly or you’re simply craving something cozy and hearty, nothing satisfies quite like a bowl of Loaded Baked Potato Soup. It’s everything you love about a classic baked potato—crispy bacon, melted cheese, sour cream, and chives—transformed into a luxuriously creamy soup. This comforting dish is rich, filling, and bursting with flavor in every spoonful.

Let’s dive into how to make this ultimate comfort meal right at home!

🥔 Ingredients You’ll Need

For the Soup Base:

• 6 medium russet potatoes (baked or boiled, then cubed)
• 6 slices of bacon (crispy and crumbled)
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 4 cups milk (whole milk preferred for creaminess)
• 2 cups chicken broth
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• Salt and black pepper to taste

For Garnish:

• Extra shredded cheddar cheese
• Crumbled bacon
• Chopped green onions or chives
• A dollop of sour cream

🔪 Step-by-Step Method

Step 1: Prepare the Potatoes

Start by baking your potatoes to get that authentic “baked potato” flavor.

• Preheat your oven to 400°F (200°C).
• Wash and scrub the potatoes, then pierce them several times with a fork.
• Bake for about 50–60 minutes, or until soft when pierced with a knife.
• Let them cool slightly, then peel and dice into bite-sized cubes.

(Shortcut: You can also boil the potatoes if you’re short on time, but baking adds a deep, earthy flavor.)

Step 2: Cook the Bacon

While the potatoes are baking, cook your bacon in a large soup pot or Dutch oven.

• Place the bacon strips in a cold pot and turn the heat to medium.
• Cook until crispy, then remove and set aside on a paper towel-lined plate.
• Leave about 2 tablespoons of bacon grease in the pot for flavor.

Step 3: Sauté the Aromatics

In the same pot, add the chopped onion and sauté until soft and translucent, about 3–4 minutes.
Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn.

Step 4: Make the Roux (the creamy base)

• Add the butter to the pot and let it melt.
• Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a smooth paste.
• Slowly pour in the milk and chicken broth while whisking continuously to prevent lumps.
• Bring to a gentle simmer until the mixture thickens slightly.

This step is key—it creates that velvety, creamy texture the soup is known for.

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