Description
This creamy loaded baked potato soup combines tender baked russet potatoes with a rich blend of cheddar cheese, sour cream, and crispy bacon. Perfectly seasoned and finished with green onions and smoked paprika, this comforting soup is ideal for chilly days or cozy dinners.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, baked
Soup Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Cheese and Cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
Toppings
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced
- Extra shredded cheddar cheese for topping
- Extra sour cream for serving
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (204°C) and bake the russet potatoes until they are fork-tender, approximately 45-60 minutes. Once cooled, peel and dice them into bite-sized pieces.
- Sauté Onions: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, avoiding burning.
- Create Roux: Sprinkle the all-purpose flour into the pot, stirring constantly to combine with the onions and garlic. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add Broth: Slowly whisk in the chicken broth, ensuring the mixture is smooth without lumps.
- Add Dairy: Gradually pour in the whole milk and heavy cream while stirring continuously to fully combine.
- Season Soup: Bring the mixture to a gentle simmer, then add the salt, black pepper, and smoked paprika, stirring to distribute the flavors evenly.
- Add Potatoes: Stir in the diced baked potatoes, allowing them to heat through and soften slightly, simmering for about 10 minutes while occasionally stirring.
- Add Cheese: Remove the pot from heat and stir in the shredded sharp cheddar cheese until it is fully melted and incorporated.
- Add Sour Cream: Mix in the sour cream thoroughly until the soup is creamy and smooth.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with crumbled bacon, sliced green onions, extra shredded cheddar cheese, and a dollop of sour cream as desired. Serve immediately.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or use a plant-based bacon alternative.
- If you prefer a thinner soup, add additional milk or broth to reach your desired consistency.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Make sure to stir constantly when adding flour and dairy to avoid lumps.
- For added flavor, try adding a pinch of cayenne pepper or chives as garnish.
