Loaded Baked Potato Soup Recipe
User Reviews
4.9
Loaded Baked Potato Soup Recipe
Description
The recipe starts by cooking peeled and chopped russet potatoes with butter, garlic, diced onions, chicken broth, and salt until the potatoes are very soft. Additional broth and milk are added before pureeing until smooth. This creates a creamy, thick base that echoes the interior of a baked potato.
Cheddar cheeses are stirred in while warm to melt smoothly, bringing sharp and rich flavor elements. The use of both white cheddar and sharp yellow cheddar balances tanginess and richness. Crumbled bacon and chopped green onions garnish each serving, adding texture and smoky, savory notes that evoke a classic baked potato topping experience.
This soup works well as a warm starter or a filling meal paired with simple bread or salad. Adjusting the milk's fat content allows for richness customization. Using freshly grated cheese ensures better melting and flavor integration compared to pre-shredded varieties.
For convenience, pre-cooked bacon or bacon bits can be used, crisped briefly in a microwave or skillet. The soup keeps well refrigerated and can be reheated gently to maintain smooth consistency.
Ingredients
- 4 large russet potato peeled, and chopped into 1-inch pieces
- 4 tablespoons butter
- 1 tablespoon garlic minced
- ½ yellow onion diced
- 6 cups chicken broth divided
- 2 teaspoons salt or to taste, divided
- 2 cups milk or 2 more cups broth
- 1 cup White Cheddar Cheese more for topping (see note, shredded
- 1 cup cheddar cheese more for topping (see note, sharp
- ½ teaspoon black pepper or ¼ teaspoon finely ground black pepper, cracked
- 4 green onions chopped
- ½ cup Bacon see note, crumbled pieces
- sour cream optional topping
Instructions
- In a large pot over medium high heat, melt the butter. Stir in garlic 1-2 minutes til very fragrant.
- Stir in onions, followed by potatoes, 2 cups of chicken broth, and 1 teaspoon salt.
- Bring to a boil and cook for 12-15 minutes until potatoes are very soft. Reduce heat to medium-low.
- Stir in 4 cups broth, or 2 cups of broth and 2 cups of milk.
- Blend with an immersion blender (or in batches in a blender) til smooth.
- Stir in shredded cheeses until melted. Taste, add salt and pepper to taste.
- Serve in individual bowls and add plenty of additional cheese, bacon, and green onions. Enjoy!
Notes
- Combine white cheddar with sharp cheddar for balanced flavor or use sharp cheddar alone if preferred.
- Milk fat content affects creaminess; whole milk or half-and-half enriches the soup more than low-fat milk.
- Prepare bacon by cooking and crumbling yourself or use real bacon bits, crisped briefly before serving.
- Grate cheese fresh for best melting and flavor; avoid pre-shredded cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 2211mg | 92% |
| Potassium | 1413mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 33mg | 37% |
| Calcium | 432mg | 43% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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