Description
Rich, comforting loaded baked potato soup combines classic comfort ingredients with hearty flavor. Home cooks can easily craft this creamy American classic for satisfying winter meals.
Ingredients
Scale
- 3 russet potatoes (about 3–4 medium potatoes), peeled and diced
- 4 cups (960 ml) chicken broth
- 6 slices bacon, diced
- 1 small onion, diced
- 1 cup (240 ml) milk
- 1 cup (240 ml) heavy cream
- 2 cloves garlic, minced
- 3 tbsps all-purpose flour
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup sour cream
- Salt and pepper, to taste
- 3 green onions, sliced, for garnish
Instructions
- Bacon Preparation: Render bacon to crispy perfection in a large pot over medium heat, transferring golden pieces to a paper towel-lined plate while reserving a tablespoon of rendered fat.
- Aromatic Foundation: Sauté onions in reserved bacon fat until translucent, then introduce minced garlic and cook briefly to release their fragrant essence. Dust with flour, creating a smooth roux that will provide depth and thickness to the soup.
- Liquid Integration: Stream chicken broth into the pot, whisking continuously to eliminate lumps. Add diced potatoes and bring to a gentle boil, then reduce heat and simmer until potatoes become tender and easily pierced.
- Textural Transformation: Use an immersion blender to partially puree the mixture, breaking down some potatoes to create a luxurious, creamy consistency while maintaining delightful potato chunks.
- Flavor Enhancement: Stir in milk, heavy cream, and shredded cheese until fully melted. Season with salt and pepper to elevate the soup’s complex flavor profile.
- Presentation Finale: Ladle the steaming soup into deep bowls, crowning with crispy bacon bits, additional cheese, a dollop of sour cream, and a sprinkle of freshly chopped green onions for a vibrant and indulgent finish.
Notes
- Bacon Perfection: Cook bacon slowly over medium heat to achieve golden, crispy texture without burning, ensuring maximum flavor and crunch for the soup’s topping.
- Potato Selection Matters: Choose starchy potatoes like Russet or Yukon Gold for optimal creaminess and thickness, as they break down beautifully during cooking and create a rich texture.
- Blending Technique: Use an immersion blender cautiously, partially pureeing the soup to maintain some potato chunks, which adds rustic appeal and prevents a completely smooth consistency.
- Dairy Balance: Add milk and cream gradually, stirring constantly to prevent separation and ensure a smooth, velvety soup without curdling or becoming grainy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 420
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg