Loaded Baked Potato Soup
A warm and creamy soup that brings the comfort of baked potatoes to your bowl, loaded with toppings for extra flavor.
Ingredients
Main Ingredients
- 4 large baking potatoes (Yukon Gold or Russet)
- 8 strips bacon (cut into 1/4” strips & cooked crisp)
- 4 tbsp butter
- 2 carrots (peeled & diced, optional)
- 1 sweet yellow onion or yellow onion (diced)
- 2 cloves garlic (minced)
- 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
- 2 cups shredded sharp cheddar cheese
- 8 oz. sour cream
- ½ tsp kosher salt
- ½ tsp ground black pepper
Garnishes
- Shredded cheddar cheese for garnish
- Crumbled cooked bacon for garnish
- Sliced green onions for garnish
Instructions
Preparation
- Preheat your oven to 425°F. Clean the baking potatoes and pierce each with a fork. Wrap them in foil and bake for 1 hour or until they’re tender when pierced with a fork. Once done, let them cool, peel, and roughly mash two of the potatoes while dicing the others. Set them aside.
- While the potatoes are baking, heat a large skillet over medium-high heat and cook the sliced bacon until it's crispy. Transfer the bacon to a paper towel-lined plate and reserve 2 tablespoons of the bacon grease.
Cooking
- Add the butter to the reserved bacon grease over low heat. Once hot, add the diced carrots and cook for about 3 minutes covered, stirring every minute. Add the onions and continue cooking for another 3 minutes.
- When the carrots are tender, turn the heat low, remove the lid, and add the minced garlic. Cook for an additional minute.
- Sprinkle the vegetables with flour, stir, and cook over low heat for a minute while stirring constantly.
- Add the herb blend while whisking continuously. Increase the heat to medium and gradually add the milk and stock while whisking. Cook until it reaches a boil, then lower heat and simmer until it thickens, about 10-20 minutes.
Finishing Touches
- Stir in the mashed and diced potatoes, cheese, and sour cream. Taste and season with salt and black pepper. Adjust consistency with more stock if too thick.
- Garnish with crispy bacon, extra cheese, butter, green onions, or crushed crackers. Serve immediately.
Notes
Make sure to watch the bacon closely while cooking to avoid burning. For a smoother texture, blend the soup after thickening it. Adjust seasonings to your liking. For a vegetarian version, omit bacon and use vegetable stock with additional vegetables if desired.