Description
Comfort meets indulgence in this hearty Loaded Baked Potato Soup, a creamy Southern classic that warms souls with rich, cheesy goodness. Crispy bacon, sharp cheddar, and green onions crown this luxurious soup, offering pure culinary comfort you’ll crave again and again.
Ingredients
Scale
Potatoes and Proteins:
- 4 potatoes (scrubbed)
- 8 bacon slices
- 1 cup mild cheddar cheese
- 1 cup sharp cheddar cheese
- 1 cup sour cream
Liquids and Base Ingredients:
- 2 cups low fat milk
- 1 cup half and half
- 2 cups chicken stock
- 4 tablespoons (1/4 cup) unsalted butter
Seasonings and Aromatics:
- 2 garlic cloves (minced)
- 1/4 cup yellow onion
- 1/3 cup all-purpose flour
- 1 teaspoon (1 tsp) salt (plus more to taste)
- 1/2 teaspoon (1/2 tsp) garlic salt (plus more to taste)
- 1/2 teaspoon (1/2 tsp) black pepper
- fresh chives (for garnish)
Instructions
- Prepare potatoes by piercing with a fork and microwaving for 12-15 minutes until tender. Allow potatoes to cool completely for safe handling.
- Crisp bacon in a skillet over medium-high heat for 7-10 minutes. Reserve a tablespoon of bacon drippings for additional flavor.
- Create soup base by melting butter in a large pot, incorporating bacon fat. Sauté garlic and onions until translucent and aromatic.
- Develop roux by whisking flour into the vegetable mixture, cooking for 1-2 minutes to eliminate raw flour taste.
- Gradually incorporate milk, half-and-half, and chicken stock, whisking continuously to prevent lumps. Simmer for 5-7 minutes until mixture thickens.
- Blend shredded cheeses into the soup, stirring until completely melted. Mix in sour cream and most of the crumbled bacon.
- Add cooked potatoes to the soup, mashing partially or leaving chunky based on preferred texture. Season with salt, garlic salt, and pepper to taste.
- Serve hot, garnishing with reserved bacon, additional cheese, chives, and optional sour cream dollop.
Notes
- Microwave potatoes carefully to avoid turning them into mush, aiming for tender texture that holds its shape when added to the soup.
- Save a tablespoon of bacon fat for extra flavor boost in the base, ensuring crispy bacon bits for topping and mixing.
- Whisk flour thoroughly to eliminate raw taste and create a silky-smooth base, taking 1-2 minutes to develop rich flavor foundation.
- Add shredded cheese gradually, stirring constantly to prevent clumping and achieve creamy, velvety consistency.
- Swap regular milk with lactose-free or plant-based alternatives for dairy-sensitive diets. Use turkey bacon or tempeh bacon for lighter protein options.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 65 mg