Description
This Loaded Baked Potato Soup is a comforting, creamy soup packed with chunks of tender baked potatoes, crispy bacon, sharp cheddar cheese, and a rich blend of sautéed vegetables and herbs. Perfect for chilly days, this hearty soup is topped with all your favorite baked potato garnishes, making it a delicious, filling meal for the whole family.
Ingredients
Scale
Potatoes
- 4 large baking potatoes (Yukon Gold or Russet)
Bacon
- 8 strips bacon (cut into 1/4” strips & cooked crisp)
Sauté Base
- 4 tbsp butter
- 2 carrots (peeled & diced, optional)
- 1 sweet yellow onion or yellow onion (diced)
- 2 cloves garlic (minced)
Soup Base
- 5 tbsp all-purpose flour
- 1 tsp favorite herb blend (basil, thyme, rosemary, red pepper flakes)
- 6 cups milk
- 2 cups vegetable or chicken stock
Dairy & Seasoning
- 2 cups shredded sharp cheddar cheese
- 8 oz. sour cream
- ½ tsp kosher salt
- ½ tsp ground black pepper
Garnishes
- shredded cheddar cheese
- crumbled cooked bacon
- sliced green onions
Instructions
- Prepare Potatoes: Heat oven to 425°F. Clean the baking potatoes and pierce each with a fork. Wrap in foil and bake for 1 hour or until tender when pierced with a fork. Remove from the oven and cool to touch. Peel the potatoes, roughly mash two of them, and dice the other two. Set aside.
- Cook Bacon: Place the sliced bacon in a large skillet over medium-high heat. Cook until just crisp. Transfer to a paper-towel lined plate to drain. Reserve 2 tablespoons of bacon grease and save any extras for later use or refrigerate.
- Sauté Vegetables: Add 4 tablespoons butter to the reserved bacon grease and reduce heat to low. When the mixture is hot, add the diced carrots, cover, and cook for 3 minutes, stirring every minute. Add the diced onions, cover again, and cook for 3 more minutes, stirring every minute.
- Add Garlic: When carrots are tender, remove lid, add the minced garlic, and cook for 1 additional minute over low heat.
- Add Flour: Sprinkle the sautéed vegetables with the flour, stirring continuously and cooking over low heat for 1 minute to form a roux.
- Add Herbs: Stir in the herb blend while continuing to stir and cook the mixture.
- Combine Liquids: Increase heat to medium and whisk continuously while slowly adding the milk and vegetable or chicken stock. Bring the mixture to a boil, then reduce heat to low and cook for 10-20 minutes, whisking occasionally until the soup thickens.
- Add Potatoes and Dairy: Stir in the mashed and diced potatoes, shredded cheddar cheese, and sour cream. Taste and season with kosher salt and ground black pepper. Adjust consistency by adding more stock if too thick or cooking longer if too thin.
- Garnish: Top the soup with your favorite baked potato toppings such as extra crispy bacon, shredded cheddar cheese, butter, sliced green onions, crushed crackers, cooked sausage, sour cream, Greek yogurt, chopped jalapeños, chopped cilantro, cooked cubed chicken, or cooked ground beef.
- Serve: Serve the soup immediately and enjoy this comforting, hearty meal.
Notes
- Yukon Gold or Russet potatoes work best for a creamy texture and hearty chunks.
- Reserve some crispy bacon and extra cheese for garnish to enhance flavor and presentation.
- If you prefer a thicker soup, reduce the amount of stock or increase cooking time after adding potatoes.
- This soup can be made vegetarian by using vegetable stock and omitting bacon or using vegetarian bacon alternatives.
- Leftovers can be refrigerated for up to 3 days and re-heated gently on the stovetop or in a microwave.
- Consider adding a pinch of smoked paprika or cayenne pepper for additional depth and a slight kick.
