Description
Creamy Loaded Baked Potato Soup is a rich and hearty dish, perfect for chilly days. This soup combines the flavors of baked potatoes, crispy bacon, and creamy cheese for an irresistible meal.
Ingredients
Scale
- 6 medium russet potatoes (baked or boiled, peeled if desired, and diced into cubes)
- 6 slices thick-cut bacon (chopped)
- 4 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 4 cups chicken broth (low sodium recommended)
- 3 cups whole milk (or half-and-half for extra creaminess)
- 1 cup heavy cream
- 1 ½ teaspoons salt (adjust to taste)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional, for depth of flavor)
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 1/2 cups sharp cheddar cheese (shredded)
- 1/2 cup sour cream
Instructions
- In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until crispy.
- Remove bacon pieces with a slotted spoon and set aside on a paper towel. Leave about 2 tablespoons of the bacon fat in the pot, discarding the rest.
- Add butter to the pot with the bacon fat. Once melted, sauté the onion until soft and translucent (about 5 minutes).
- Add minced garlic and cook another 1 minute until fragrant.
- Sprinkle in the flour, stirring continuously to make a roux. Cook for about 2 minutes to remove raw flour taste.
- Slowly whisk in chicken broth, making sure no lumps form.
- Stir in milk and heavy cream. Bring to a gentle simmer (do not boil, or dairy may curdle).
- Stir in diced potatoes, salt, pepper, smoked paprika, and thyme.
- Simmer for 15–20 minutes, stirring occasionally, until the soup thickens and potatoes are very tender.
- For a chunky soup: leave as is. For a creamier soup: use an immersion blender to partially blend (or remove 2 cups, blend in a blender, and return to the pot).
- Stir in cheddar cheese until melted and smooth.
- Mix in sour cream for tangy creaminess. Taste and adjust seasoning.
- Ladle soup into bowls. Top with shredded cheese, crispy bacon, green onions, parsley, and a dollop of sour cream.
Notes
- Extra Creamy → Use half-and-half instead of milk.
- Lighter Version → Use 2% milk, light sour cream, and skip the heavy cream.
- Make Ahead → Soup thickens as it sits; add extra broth or milk when reheating.
- Add-ins → Corn, broccoli florets, or diced ham make great additions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Creamy Loaded Baked Potato Soup, Loaded Baked Potato Soup, Creamy Potato Soup