Loaded Baked Potato Soup
This Loaded Baked Potato Soup is a thick, cheesy, smoky, and comforting dish made with roasted potatoes, crisp bacon, and scallions in a creamy base.
Ingredients
Main Ingredients
- 3 pounds Russet potatoes Starchy and ideal for a fluffy, creamy body.
- 6–8 slices Thick-cut bacon Salt, crunch, smoky richness. Keep the fat.
- 3 tablespoons Unsalted butter For the roux and rounding out flavor.
- 1/4 cup All-purpose flour Thickens the soup without cornstarch weirdness.
- 1 medium Yellow onion Finely diced, adds sweetness and depth.
- 3–4 cloves Garlic Minced, for flavor.
- 4 cups Chicken broth Savory backbone; use low-sodium to control salt.
- 2 cups Whole milk Creamy but not heavy. Substitute half-and-half for extra luxe.
- 1/2 cup Sour cream Adds tang that wakes up the richness.
- 2 cups Sharp cheddar cheese Shredded; melts better if grated fresh.
- 4 Green onions Thinly sliced for a fresh, peppery bite.
- 1/2 teaspoon Smoked paprika For subtle smokiness and color.
- Kosher salt and freshly ground black pepper To taste.
Optional Toppings
- Extra cheddar For topping.
- Bacon bits For topping.
- Chives For topping.
- Hot sauce For topping.
- A dollop of sour cream For topping.
Instructions
Preparation
- Scrub the russet potatoes, pierce all over with a fork, and bake at 400°F (200°C) on a sheet pan for 55–65 minutes until tender.
- Cool slightly, then scoop the flesh into a bowl and roughly mash, leaving some chunks. Peel and discard skins.
- In a large Dutch oven, cook bacon over medium heat until crispy, about 8–10 minutes. Transfer to a paper towel–lined plate and reserve 2 tablespoons of bacon fat in the pot.
- Add butter to the pot, and once melted, stir in the diced onions with a pinch of salt. Cook for 4–5 minutes until translucent.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Sprinkle in flour and stir constantly for 1–2 minutes until the raw flour smell is gone.
- Slowly whisk in chicken broth and then milk, continuing to whisk to avoid lumps. Bring to a gentle simmer.
- Stir in the mashed baked potatoes and simmer for 8–10 minutes, stirring often.
- Stir in smoked paprika, and season with salt and pepper. Gradually add shredded cheddar while stirring until melted and smooth.
- Remove from heat and stir in sour cream, and crumble in most of the bacon and half the green onions.
- Taste and adjust seasoning. Serve ladled into bowls topped with extra cheddar, bacon, green onions, and a dash of hot sauce.
Notes
Store in an airtight container for up to 4 days in the fridge or freeze for 2 months. Reheat gently to avoid boiling.