Description
Hearty loaded baked potato soup brings comfort straight from grandma’s kitchen, packed with crispy bacon, melted cheese, and green onion garnish. Rich creamy broth and tender potato chunks make this soul-warming recipe perfect for chilly evenings you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 potatoes, scrubbed
- 8 bacon slices
- 2 cups chicken stock
- 2 cups low-fat milk
- 1 cup half-and-half
- 1 cup mild cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
Aromatics and Seasonings:
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup yellow onion, diced
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon garlic salt (plus more to taste)
- 1/2 teaspoon black pepper
Thickeners and Toppings:
- 1/3 cup all-purpose flour
- 1 cup sour cream
- Fresh chives, for garnish
Instructions
- Microwave the washed potatoes after poking multiple holes with a fork. Cook for 12-15 minutes until completely soft and tender.
- Allow potatoes to cool slightly, then carefully peel and chop into rustic chunks.
- Render bacon in a skillet over medium-high heat until perfectly crisp. Transfer to paper towels, reserving one tablespoon of drippings.
- In a large pot, melt butter with bacon drippings. Sauté diced onions and minced garlic until translucent and aromatic.
- Sprinkle flour into the pot, whisking continuously to create a smooth roux. Toast for 1-2 minutes to eliminate raw flour taste.
- Gradually incorporate milk, half-and-half, and chicken stock, stirring constantly to prevent lumps from forming.
- Season the developing soup with kosher salt, garlic salt, and freshly ground black pepper. Simmer gently until mixture thickens slightly.
- Fold in most of the shredded cheese, crumbled bacon, and sour cream, reserving some for garnishing.
- Introduce potato chunks, breaking them down to desired consistency – either smooth or with rustic texture.
- Ladle hot soup into serving bowls, topping with reserved cheese, bacon crumbles, and freshly chopped chives for a vibrant finish.
Notes
- Choose starchy potatoes like Russet or Idaho for the best creamy texture and hearty flavor in your soup.
- Crumble bacon while it’s still slightly warm to prevent it from becoming too hard or brittle.
- Whisk flour and milk slowly to prevent lumps and ensure a smooth, silky soup base.
- For a lighter version, substitute half-and-half with whole milk and use turkey bacon instead of regular bacon.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 471
- Sugar: 5 g
- Sodium: 963 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 73 mg