Loaded Baked Potato Soup
Looking for the ultimate bowl of comfort food that is not only delicious but keeps you warm and cozy when it's chilly outside? This rich and decadent soup ticks all the boxes!
This loaded baked potato soup is comforting food at its best! Every bite combines all the things you love about loaded baked potatoes, including sour cream, bacon, and cheese, for a truly satisfying meal. This recipe is pure indulgence, so we don’t recommend going with “low fat” on any of the ingredients.
Loaded Baked Potato Soup
Ingredients
- 4 large Russet potatoes, peeled and cubed
- ½ tsp salt for boiling potatoes
- 1 package bacon
- 4 tablespoons butter
- 1 cup onion, finely chopped
- 1 clove garlic, minced
- ¼ cup all-purpose flour
- 2 1/2 cups whole milk (or half-and-half for an even richer soup)
- 2 1/2 cups chicken broth
- 1 1/4 cups sharp orange cheddar cheese, shredded
- ¾ cup sour cream
- salt and pepper to taste
Instructions
- Place the potatoes in a large stockpot and cover with water. Add salt. Cook about 8-10 minutes or until tender (pierce with a fork to test). Drain and set aside.
- In a large Dutch oven, cook the bacon until crisp. Drain most of the fat but keep 1 tablespoon of the drippings in the pot. When bacon is cool, crumble and set aside.
- Add the butter to the bacon fat and stir to combine, then add the onion and saute until translucent. Next, add the garlic and saute another minute until fragrant. Whisk in the flour and cook until combined, about 1 minute. Slowly whisk in the milk, and then the broth. Cook over medium heat until lightly bubbling and thickened, stirring frequently, about 15 minutes.
- Add the potatoes and using a potato masher, lightly mash the potatoes into the liquid, leaving some of them chunky. You can use an immersion blender if you like a smoother soup, but it’s not necessary.
- Reduce heat to low, and stir in the sour cream and the shredded cheddar until the cheese is melted. Add half of the cooked bacon (reserving the rest for garnish). Remove from heat. Season the soup with salt and pepper to taste. Ladle into bowls, top with your favorite toppings, and serve!
- Note: You can even serve up this soup in individual bread bowls for a truly delightful meal!
Note: You can even serve up this soup in individual bread bowls for a truly delightful meal!
This article was published by the staff at Farmers' Almanac. Do you have a question or an idea for an article? Contact us!
-
Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
-
Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
-
Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
-
Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
Delicious!
For something a little different use Sourdough-Rye for the bread bowls. And Wife and I have thrown everything into a slow-cooker all day. Perfect to come home to on a winter day!
Yum!
any idea the calorie count? The best soup I have ever made!!
Hi Sue, no, just plan on enjoying it on a cheat day!
I have a ricer and this soup would definitely be great using a ricer and easier on the hands, not having to peel the skins..It sounds yummee and I will try it soon as it is my favorite soup to make we just use turkey bacon..thanks for the recipes!!!!!!!!!!!!
I am so glad you made this recipe available to me. I have been looking for an easy recipe for Potato Soup for quite some time. I cannot wait to make this soup.
Thank you very much. I enjoy making all types of soups and I love potatoes. This came out to be the most delicious soup i ever made.
Verna, we’re so glad you enjoyed it! It’s certainly comfort-food at its finest!
Thank you for that awesome potato soup recipe 🙂