Method:
1. Prepare the Potatoes and Bacon
Bake the potatoes at 400°F (200°C) until tender (about 45-60 minutes). Once cool, peel and dice them into bite-sized cubes. Meanwhile, cook the bacon in a skillet until crispy, then crumble and set aside.
2. Sauté the Aromatics
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion turns translucent, about 5 minutes.
3. Make the Roux
Sprinkle the flour over the onion mixture, stirring constantly to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
4. Add the Liquids
Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer, then add the milk and cream, stirring continuously.
5. Incorporate the Potatoes
Stir in the diced baked potatoes, allowing them to break down slightly for a thick, creamy texture. Simmer for 10-15 minutes to meld the flavors.
6. Add the Cheese and Sour Cream
Reduce the heat to low and stir in the shredded cheddar cheese until fully melted. Add the sour cream, mixing until smooth. Season with salt and pepper to taste.
7. Serve and Garnish
Ladle the soup into bowls and top each serving with crispy bacon, additional cheddar cheese, and a sprinkle of fresh chives.
Tips for Success:
• Use Russet Potatoes: Their starchy texture ensures a thick and creamy soup.
• Customize Toppings: Add diced green onions, jalapeños, or even a dollop of extra sour cream for variety.
• Make It Vegetarian: Swap the bacon for plant-based alternatives and use vegetable broth instead of chicken broth.
Final Thoughts
Loaded Baked Potato Soup is the perfect marriage of indulgence and heartiness, making it a go-to for family dinners, gatherings, or even meal prep. Serve it with crusty bread or a fresh green salad for a complete meal. Once you try this recipe, you’ll understand why it’s a beloved classic.
Enjoy every creamy, savory spoonful!!
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