What’s the best way to describe this loaded baked potato soup? Creamy comfort in a bowl that’s oh-so-delicious and rich.
For the Soup:
- 6 slices thick-cut bacon, divided
- 4 medium russet potatoes, peeled and diced (about 2 1/2 lbs total weight)
- 1/2 cup chopped white onion (about 1/2 medium onion)
- 2 garlic cloves, minced
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1 1/2 cups low sodium chicken broth
- 2 cups whole milk, divided
- 1/4 cup sour cream
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground cayenne (optional)
- 3/4 cup shredded cheddar cheese, divided
For the Garnish:
- 2 Tbsp sliced green onions, green parts only
- 1 Tbsp chopped chives (optional)
- Place a medium saucepan over medium-high heat. Once hot, add bacon and cook until crispy, about 5 minutes. Transfer bacon to a paper towel-lined plate. When cool enough to handle, roughly chop and set aside.
- Return saucepan to medium-high heat, add onion, and cook for 2-3 minutes, until soft. Stir in garlic and cook for another 30-60 seconds, until fragrant. Transfer to a bowl.
- Add butter to the saucepan and melt over medium heat. Whisk in flour to make a roux, and continue to cook while whisking until golden brown, about 2-3 minutes.
- Slowly pour in milk and chicken broth, whisking constantly. Continue to whisk over medium heat until combined. Bring to a boil and add potatoes and onion mixture. Cook until potatoes are tender, about 10 minutes.
- Transfer about half of the cooked potatoes to a small bowl. Use an immersion blender to blend the soup in the saucepan until smooth, or transfer to a countertop blender and blend in batches before returning to the pan.
- Remove from heat and stir in remaining potatoes, sour cream, salt, pepper, cayenne, half of the bacon, and 1/4 cup shredded cheese.
- Scoop into bowls and garnish with shredded cheese, bacon, green onions, and chives.
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Keywords: baked potato, loaded baked potato, potato soup, winter, bacon