Description
Indulge in the ultimate comfort food with this creamy Loaded Baked Potato Soup. Packed with flavorful bacon, cheddar cheese, and green onions, it’s a hearty soup that will warm you up on a chilly day.
Ingredients
Scale
Main Soup:
- 4 large russet potatoes, baked and peeled
- 6 slices bacon, chopped
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Chopped green onions and extra cheese for topping
Instructions
- Cook Bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving 2 tablespoons of bacon fat in the pot.
- Saute Onion and Garlic: Add diced onion and cook until softened. Stir in garlic and cook for 1 minute.
- Make Roux: Sprinkle flour over onions, stir to form a roux. Slowly whisk in chicken broth until smooth, then add milk.
- Cook Soup: Simmer until slightly thickened. Mash baked potatoes and add to the pot. Stir in sour cream, cheddar cheese, salt, pepper, and smoked paprika until creamy.
- Serve: Adjust seasoning if needed. Serve hot, topped with bacon, green onions, and extra cheese.
Notes
- For a smoother texture, blend part or all of the soup before adding toppings.
- You can bake the potatoes ahead of time or microwave for a quicker option.
- Add hot sauce for extra kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 60mg
