Loaded Baked Potato Soup
A comforting and creamy soup that captures the flavors of a classic baked potato, perfect for chilly days and customizable for gatherings.
Ingredients
For the soup
- 1 pound bacon (thick sliced, chopped) Cook until crispy
- 1/4 cup scallions (chopped, plus more for serving) For garnish
- 2 tablespoons minced garlic
- 1/2 cup flour For roux
- 1 quart heavy cream
- 2 cups chicken broth
- 1 cup milk Adjust as needed
- to taste Salt
- to taste Ground black pepper
- to taste Adobo
- 3 pounds potatoes (peeled and cubed into even-sized pieces)
- 2 cups sharp cheddar cheese (freshly grated)
- to serve Sour cream For garnish
Instructions
Cooking the Soup
- Cook the bacon in a large soup pot or Dutch oven until crispy. Transfer to a plate lined with a paper towel to drain excess fat.
- In the same pot, add the chopped scallions, minced garlic, and flour. Whisk constantly to combine and make a roux.
- Pour in the chicken broth, heavy cream, milk, and add salt, black pepper, and adobo to taste. Stir to combine the mixture.
- Toss in the cubed potatoes. The liquid should cover the potatoes slightly. Adjust milk if needed.
- Cook on medium heat for about 20 minutes, or until the potatoes are soft.
- Stir in the freshly grated cheddar cheese and let it simmer on low heat until the cheese is fully melted.
- Serve hot, topped with sour cream, extra scallions, and crispy bacon pieces.
Notes
Store in an airtight container in the refrigerator for up to 3 days or freeze in freezer-safe containers for up to 3 months. Reheat gently on the stove. For a vegetarian version, omit bacon and use vegetable broth.