Loaded Baked Potato Soup
User Reviews
4.5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
8 servings
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Course
Soup
Loaded Baked Potato Soup
Description
Loaded Baked Potato Soup features a base of butter, diced sweet onions, and fresh garlic cooked to develop gentle sweetness and aroma. A flour roux thickens the mixture before chicken broth and whole milk are gradually whisked in to create a creamy soup liquid. Adding cubed baked russet potatoes gives body and soft texture to the soup. Melted sharp cheddar and processed Velveeta cheeses enrich the broth, thickening it further and lending a smooth cheesy flavor. Crisp bacon crumbles and sour cream stirred in near the end enhance its savory depth and creaminess.
The soup is finished with additional sour cream, shredded cheese, crumbled bacon, and sliced green onions scattered on top. This layering adds contrast in texture and fresh notes to balance the rich soup. This hearty dish works well as a warming main course, particularly on cooler days, and can be served with a simple side of bread or salad to round out the meal.
The soup should be stirred often as it simmers to prevent sticking and to ensure even melting of cheeses. Taste and adjust salt and pepper seasoning after sour cream is incorporated, to maintain balance. Leftovers reheat well on the stove over low heat with occasional stirring to preserve creamy consistency.
Ingredients
- ⅓ cup butter unsalted
- ½ cup onion diced; sweet variety
- 2 cloves garlic minced or pressed, fresh
- ⅓ cup all-purpose flour
- 3 cups chicken broth
- 3 ½ cups milk whole
- 4 large russet potato baked, peeled and cubed into bite size pieces
- 8 ounces cheddar cheese shredded, sharp
- 6 ounces processed cheese cubed, Velveeta brand
- 10 lices Bacon cooked crisp, cooled and crumbled
- 1 cup sour cream dived use
- 1 teaspoon kosher salt
- 1 ½ teaspoons black pepper freshly ground
- 3 green onions finely sliced
Instructions
- In a large Dutch oven over medium-low heat, melt butter. Stir in diced sweet onion and cook until softened and transparent. Stir in garlic and continue cooking, stirring constantly for 1-2 minutes.
- Whisk in flour and cook for 1- 2 minutes while whisking constantly. Gradually whisk in chicken broth and milk and stir until combined. Allow this mixture to come to a boil, stirring constantly.
- Reduce heat to low and add in potatoes, cheddar cheese, and Velveeta. Allow soup to simmer for 15 minutes, stirring often until cheese is completely melted and the soup has thickened.
- Stir in bacon, ¾ cup sour cream, salt and pepper. Stir until the sour cream is fully incorporated into the soup. At this point, give the soup a try and add additional salt & pepper to taste.
- Serve topped with reserved sour cream, green onion and additional shredded cheese and bacon.
User Reviews
Overall Rating
4.5
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