This Loaded Baked Potato Soup is the ultimate comfort food for chilly days! Creamy, hearty, and packed with flavor, it combines the classic taste of baked potatoes with the richness of a creamy soup. The combination of crispy bacon, sharp cheddar cheese, and fresh green onions adds a delicious twist that makes every spoonful irresistible. Perfect for a cozy family dinner or as a satisfying lunch, this soup is sure to become a favorite in your recipe collection.
Ingredients:
- 4 large russet potatoes, peeled and diced
- 4 slices of bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 green onions, sliced
- 1/2 cup chopped fresh chives
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Directions:
- In a large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the chopped onion to the pot and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
- Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to form a roux.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer and cook for 10 minutes.
- Add the diced potatoes and cook until tender, about 15 minutes.
- Reduce heat to low and stir in the heavy cream, cheddar cheese, and sour cream. Continue to cook until the cheese has melted and the soup is creamy.
- Season with salt and pepper to taste. If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency.
- Serve hot, garnished with crispy bacon, sliced green onions, and fresh chives.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Kcal: Approx. 350 per serving