Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 slices of Bacon; 4 tbsp Unsalted Butter; 1 medium Yellow Onions, diced; 3 cloves of Garlic, minced; 1/3 cups All-purpose Flour; 4 cups Low Sodium Chicken Broth; 3 lbs Russet Potatoes, peeled and 1/2-inch diced; 2 cups Whole Milk; 1 cups Heavy Cream; 1 cups Sour Cream; 1 1/2 cups Shredded Sharp Cheddar Cheese, for soup; 4 Green Onions, thinly sliced; use some for soup, reserve greens for garnish; 1 tsp Kosher Salt, or to taste; 1/2 tsp Freshly Ground Black Pepper; 1/2 cups Shredded Sharp Cheddar Cheese, reserved; Some Bacon, crumbled, reserved; Some Green Onion, greens, sliced, reserved; Some Sour Cream, additional, optional

This Loaded Baked Potato Soup is a rich, creamy comfort dish that tastes like a baked potato in a spoonful—full of tender potatoes, sharp cheddar, and smoky bacon. Topped with extra cheese, crisp bacon and bright green onions, it’s perfect for a cozy dinner or a crowd-pleasing starter.

This Loaded Baked Potato Soup is a rich, creamy comfort dish that tastes like a baked potato in a spoonful—full of tender potatoes... Show more

Traditional American Recipe

Health Grade

B- · Healthy

Rating

4.3

Time

1 hr

Price

2,05 €

Calories

915 kcal

easy

meal prep

one pot

low carb

Method

Prep the vegetables

Peel and dice the Russet Potatoes into 1/2-inch pieces. Dice the Yellow Onion, mince the Garlic, and slice the Green Onion, keeping the darker green tops separate from the paler slices for garnish later.

Crisp the bacon

In a large pot over medium heat, cook the Bacon until crisp and browned, about 8 to 10 minutes. Transfer it to a paper towel-lined plate, let it cool, then crumble it. Save a small handful for the bowls and use the rest in the soup. Leave about 2 tablespoons of drippings in the pot.

Build the base

Add the Unsalted Butter to the pot and let it melt into the drippings. Stir in the onion and cook until soft and translucent, about 5 minutes, then add the garlic and cook for 30 seconds more. Sprinkle in the All-purpose Flour and stir constantly for 1 minute to make a smooth roux. Slowly whisk in the Low Sodium Chicken Broth, scraping up any browned bits from the bottom of the pot so the soup starts out extra flavorful.

Simmer the potatoes

Stir in the potatoes, bring the soup to a boil, then reduce the heat to a gentle simmer. Cook uncovered, stirring now and then, until the potatoes are fork-tender and the soup has thickened a bit, 15 to 20 minutes.

Make it creamy

Turn the heat to low and stir in the Whole Milk, Heavy Cream, Sour Cream, and most of the bacon. Add 1.5 cups of the Shredded Sharp Cheddar Cheese a handful at a time, reserving 1/2 cup for serving, then fold in the pale green onion slices. Season with Kosher Salt and Freshly Ground Black Pepper, and keep the soup on low heat for 2 to 3 minutes more. Do not let it boil once the dairy goes in.

Serve and garnish

Ladle the soup into bowls and top each one with the reserved cheddar, the reserved crumbled bacon, the dark green onion tops, and a dollop of extra sour cream if you want it extra loaded.