Step 3: Make the Roux
Sprinkle the flour over the onions and garlic. Stir continuously for 1–2 minutes to cook out the raw flour taste. This mixture will thicken the soup later and create that creamy texture we all love.
Step 4: Add the Potatoes and Broth
Gradually pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and cook for 15–20 minutes, or until the potatoes are tender.
Step 5: Blend (Optional)
For a smoother soup, use an immersion blender to partially blend the potatoes. Leave some chunks for texture if you like a heartier soup.
Step 6: Add Cream and Cheese
Stir in the heavy cream and shredded cheddar cheese until fully melted and incorporated. Season with salt, black pepper, and smoked paprika (if using). Taste and adjust seasoning as needed.
Step 7: Finish with Bacon and Garnish
Add half of the crumbled bacon into the soup, saving the rest for topping. Ladle the soup into bowls and garnish with the remaining bacon, green onions, extra cheddar, and a dollop of sour cream.
Tips for the Perfect Loaded Baked Potato Soup
- Choose the right potatoes: Russets are ideal because they break down easily and give the soup a creamy texture.
- Don’t over-blend: Leaving some potato chunks gives a satisfying bite.
- Customize toppings: Add sautéed mushrooms, diced ham, or even a sprinkle of crispy onions.
- Make it ahead: The soup tastes even better the next day after the flavors meld together. Reheat gently to avoid curdling the cream.
Serving Suggestions
Serve this soup with a slice of crusty bread or a warm dinner roll for dipping. A fresh green salad on the side can balance the richness beautifully.
Conclusion:
Loaded Baked Potato Soup is the ultimate comfort food. It’s creamy, cheesy, and packed with all the delicious flavors you love about a baked potato. Once you try this recipe, it’ll quickly become a family favorite for weeknight dinners or weekend indulgences.
If you want, I can also create a lighter, slow-cooker version of this soup that’s just as creamy and flavorful but perfect for hands-off cooking. Do you want me to do that?
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