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Loaded Baked Potato Soup

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A creamy, hearty soup packed with all the flavors of a loaded baked potato, perfect for chilly days and easy to make in under an hour.

Ingredients

Scale
  • 4 large russet potatoes, baked and diced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (or vegetable broth for vegetarian version)
  • 2 cups heavy cream
  • 2 cups shredded cheddar cheese
  • 6 strips bacon, cooked and crumbled
  • 2 green onions, chopped
  • Sour cream (optional)
  • Salt and black pepper, to taste

Instructions

  1. Bake 4 large russet potatoes at 400°F (200°C) for about 50 minutes or until fork-tender. Let them cool, then peel and dice.
  2. In a large soup pot, cook 6 strips of bacon over medium heat until crispy. Remove and set aside on paper towels. Crumble when cooled.
  3. In the same pot, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1-2 minutes until golden and bubbly.
  4. Slowly pour in 4 cups of chicken broth, whisking constantly to avoid lumps. Bring to a gentle simmer.
  5. Stir in 2 cups of heavy cream and continue simmering until the soup thickens slightly.
  6. Stir in the diced potatoes and cook for 10 minutes, allowing the flavors to meld.
  7. Stir in 2 cups of shredded cheddar cheese. Season with salt and black pepper to taste.
  8. Ladle the soup into bowls and top with crumbled bacon, chopped green onions, and a dollop of sour cream.

Notes

[‘Baking the potatoes rather than boiling ensures a roasted flavor.’, ‘Freshly grated cheese melts better than pre-shredded.’, ‘Cooking the roux properly avoids lumps and creates a creamy base.’, ‘Set up a toppings bar for guests to customize their bowls.’, ‘This soup reheats beautifully and tastes even better the next day.’]

Nutrition

Keywords: Loaded Baked Potato Soup, Comfort Food, Easy Soup Recipe, Potato Soup, One-Pot Meal

Find it online: https://tessierecipes.com/loaded-baked-potato-soup-recipe-easy-comfort-food-idea/