Loaded Baked Potato Soup
User Reviews
5
Loaded Baked Potato Soup
Description
This soup starts with russet or similar potatoes peeled and cubed, boiled until fork-tender. Meanwhile, butter is melted to cook onions and garlic, which are then thickened with flour before slowly adding milk and broth to create a creamy base. The cooked potatoes are either puréed or partially mashed for desired texture, blending smoothly with the dairy and meat additions. Sharp cheddar cheese and sour cream lend richness, while crumbled bacon introduces smoky, savory notes.
The soup's texture and flavor balance comes from the choice to leave some potato chunks, adding substance amid the creamy broth. The topping options of crumbled bacon, shredded cheddar, sour cream, and green onions add freshness, creaminess, and crunch on serving, making each spoonful varied and satisfying.
Various themed toppings can customize the experience, such as adding buffalo chicken, jalapeños, or pulled pork for different flavor profiles. This versatility allows serving the soup as a main course or a substantial side, fitting well in colder weather or as comfort food.
Adjust seasoning with salt and pepper to complement the hearty ingredients and ensure a well-rounded flavor suited to personal preference.
Ingredients
Soup
- 4 potato russet, Idaho or Yukon gold potatoes, peeled and cubed, large
- ½ teaspoon salt
- ½ cup Bacon (cooked and crumbled)
- 2 tablespoon butter
- 1 onion finely chopped, medium
- 4 cloves garlic (minced)
- 2 tablespoon flour (all purpose)
- 2 ½ cups milk
- 2 ½ cups chicken broth (or vegetable broth)
- 1 cup cheddar cheese shredded, mild or sharp
- ¾ cup sour cream
- salt to taste
- black pepper to taste
Toppings
- ½ cup Bacon (cooked and crumbled)
- ½ cup cheddar cheese (shredded)
- ½ cup sour cream
- 4 green onions (finely sliced)
Instructions
- Add the cubed potatoes to a large pot. Cover with enough water to come 1” above the potatoes. Season with ½ teaspoon salt. Bring to a boil on medium high heat and cook 8-10 minutes or until potatoes are fork. Once cooked, drain and set aside.
- While the potatoes are boiling, in a large pot on medium heat add the butter and diced onions. Sauté until the onions are tender. Add in the garlic and sauté another 1-2 minutes until fragrant.
- Quickly whisk in the flour. Cook until the flour is lightly browned.
- Slowly pour in the milk and broth, whisking constantly. Bring to a low boil and continue whisking until evenly combined.
- Add in the drained potatoes. Using an immersion blender, blender or potato masher, puree until desired consistency (you can puree the soup completely or leave some potato cubes for a chunkier texture).
- Stir in ¾ cup sour cream, 1 cup shredded cheddar, and ½ cup cooked bacon. Season to taste with salt and pepper. Bring to a low boil then remove from heat.
- Serve topped with shredded cheese, bacon, sour cream and green onions and any other favorite toppings. Enjoy!
Notes
- Flavor variations include adding shredded buffalo chicken with bacon and cheddar or swapping for Mexican-inspired toppings like avocado, black beans, and corn.
- Jalapeño popper style involves diced jalapeños and extra cheddar cheese for more heat.
- Leftover pulled pork can be incorporated for a chili cheese-style loaded potato soup.
- The soup can be served with desired toppings to tailor texture and flavor to different tastes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 42g | 14% |
| Protein | 17g | 34% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 841mg | 35% |
| Potassium | 1112mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 44mg | 49% |
| Calcium | 318mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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