Classic Loaded Baked Potato Soup
Traditional dish · American
A rich and creamy, hearty soup made with tender baked potatoes, savory bacon, sharp cheddar cheese, and fresh chives. This is the quintessential comfort food.
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Ingredients
- Russet potatoes4 large
- Butter4 tablespoons
- Yellow onion1 medium, chopped
- Garlic2 cloves, minced
- All-purpose flour1/4 cup
- Chicken broth4 cups
- Milk2 cups
- Heavy cream1 cup
- Bacon8 slices, cooked and crumbled
- Cheddar cheese1.5 cups, shredded
- Saltto taste
- Black pepperto taste
- Chives1/4 cup, chopped, for garnish
- Sour creamfor garnish (optional)
Steps
- 1
Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake for 45-60 minutes, or until tender. Let cool slightly, then scoop out the flesh and mash or dice.
- 2
While potatoes bake, melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- 3
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- 4
Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring occasionally.
- 5
Stir in the milk and heavy cream. Add the mashed or diced baked potato flesh. Cook over medium-low heat, stirring frequently, until the soup is heated through and thickened. Do not boil.
- 6
Stir in 1 cup of the shredded cheddar cheese and half of the crumbled bacon. Cook until the cheese is melted and the soup is creamy.
- 7
Season with salt and black pepper to taste.
- 8
Ladle soup into bowls. Garnish with remaining shredded cheddar cheese, crumbled bacon, chopped chives, and a dollop of sour cream if desired.
