Loaded Baked Potato Soup with Bacon and Cheddar
A thick potato soup made with oven baked potatoes, bacon, sharp cheddar, and sour cream.
Equipment
- Large Dutch oven
- Baking sheet
- Skillet
- Whisk
Ingredients
Main Ingredients
- 4 large baking potatoes Yukon Gold or Russet
- 8 strips bacon cut into 1/4 inch pieces and cooked crisp
- 4 tbsp unsalted butter
- 2 carrots peeled and diced, optional
- 1 sweet yellow onion diced
- 2 cloves garlic minced
- 5 tbsp all purpose flour
- 1 tsp dried herb blend basil, thyme, and rosemary
- 6 cup whole milk
- 2 cup low sodium chicken broth
- 2 cup shredded sharp cheddar cheese
- 8 oz sour cream
- ¼ tsp kosher salt
- ½ tsp ground black pepper
- ½ cup shredded cheddar cheese for garnish
- 4 strips bacon cooked and crumbled, for garnish
- ¼ cup sliced green onions for garnish
Instructions
Cooking
- Roast the potatoes. Bake pierced, foil wrapped potatoes at 425 degrees F for 1 hour until tender, then cool, peel, mash two, and dice two.
- Crisp the bacon. Cook the bacon until crisp, drain it, and save 2 tablespoons of fat in the pot.
- Start the base. Cook the carrots and onion in butter and bacon fat for about 6 minutes, add garlic for 1 minute, then stir in the flour for 1 minute.
- Add the liquids. Whisk in the herbs, milk, and broth, bring to a boil, then simmer 10 to 20 minutes until thick.
- Finish the soup. Off the heat, stir in the potatoes, cheddar, and sour cream, then season with salt and pepper.
- Top and serve. Serve in bowls with cheddar, bacon, and green onions. Reheat leftovers to 165 degrees F.
Notes
Substitutions: Use plain Greek yogurt in place of sour cream and a mix of cheddar and Monterey Jack for the cheese.
Tips: Cook the roux briefly and add the milk slowly while whisking.
Storage: Refrigerate up to 3 days. Reheat to 165 degrees F. Do not freeze.