Description
Hearty loaded baked potato soup delivers comfort in a bowl, blending creamy potatoes with classic toppings. Crispy bacon, sharp cheddar, and green onions crown this soul-warming dish you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 6 large russet potatoes
- 4 cups chicken broth
- 1 1/2 cups heavy cream
Protein and Cheese:
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Seasonings and Extras:
- 4 green onions, sliced
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
Instructions
- Prepare potatoes by piercing with a fork and roasting at 400F for approximately 60 minutes until completely tender throughout.
- Allow baked potatoes to cool, then carefully remove skin and chop into uniform cubes.
- Create a roux in a substantial cooking vessel by melting butter and incorporating flour, whisking smoothly to prevent lumps.
- Slowly introduce chicken broth into the roux, continuously stirring to develop a velvety, consistent base.
- Pour heavy cream into the liquid mixture, gently raising temperature until mixture reaches a gentle simmer.
- Incorporate diced potato chunks into the creamy broth, seasoning with salt and pepper for enhanced flavor profile.
- Partially mash some potato pieces directly in the soup to create natural thickening and textural complexity.
- Fold sour cream into the soup, stirring carefully to maintain a silky consistency.
- Blend approximately half the shredded cheese into the soup, allowing it to melt and integrate seamlessly.
- Mix in most of the crumbled bacon, reserving some for garnish.
- Ladle hot soup into serving bowls, topping with remaining cheese, bacon bits, and freshly chopped green onions.
- Serve immediately while soup remains piping hot and garnishes retain their crisp texture.
Notes
- Customize potato selection by using starchy Russet or waxy Yukon Gold for different soup textures and richness.
- Reduce calories by substituting half-and-half for heavy cream or using turkey bacon instead of traditional bacon.
- Enhance soup thickness by partially mashing potatoes or adding extra potato chunks for more substantial consistency.
- Create gluten-free version by replacing wheat flour with cornstarch or potato starch as a thickening alternative.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg