Loaded Baked Potato Soup Recipe
User Reviews
5
Loaded Baked Potato Soup Recipe
Description
This Loaded Baked Potato Soup Recipe starts with cooking bacon until crisp, then using its rendered fat combined with butter to create a roux with flour and garlic. The gradual addition of chicken broth and milk forms a creamy base. Potatoes cook in the simmering broth until tender, delivering body and bite to the soup.
The soup is enriched with cheddar cheese melted in near the end, providing a velvety texture and sharp flavor. Bacon is finely chopped and used as a garnish along with sliced green onions, which introduce freshness and color. Optional sour cream and additional cheddar cheese toppings allow customization at serving.
This soup serves as a hearty starter or even a main on cooler days, satisfying with rich flavors and comforting warmth. It pairs well with crusty bread or a simple salad to balance the richness.
Ingredients
- 6 lices Bacon
- 2 Tbsp butter unsalted
- 3 garlic minced, cloves
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk whole
- 4 large russet potato peeled and cut into large bite-size chunks, about 2 lbs
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 2 cups cheddar cheese shredded
- 1/2 cup green onion sliced
- sour cream optional for serving
- cheddar cheese optional for serving
Instructions
- Add the bacon in an even layer in a large soup pot. Cook until crispy.
- Turn off the heat. Transfer the cooked bacon to a paper towel lined plate. Let the bacon grease cool for 5 minutes.
- Add the butter to the bacon grease. Turn the heat back on about medium-high. When the butter is melted, add the garlic and flour. Stir constantly for one minute.
- Add 1 cup of chicken broth. Stir until smooth. Add another cup of broth. Stir until smooth. Add the remaining 2 cups of broth and milk. Stir to combine.
- Add the chopped potatoes, salt, and pepper. Bring the liquid to a boil. Reduce the heat so the liquid is simmering. Simmer the potatoes for 15 minutes.
- Add the cheese. Stir to combine. Simmer 5 minutes.
- As the soup cooks, finely chop the cooked bacon.
- Serve the soup topped with sliced green onions, chopped bacon, sour cream, and shredded cheddar cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Serving | 1/6th of the recipe | |
| Calories | 575kcal | 29% |
| Carbohydrates | 59g | 20% |
| Protein | 22g | 44% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 75mg | 25% |
| Sodium | 1213mg | 51% |
| Potassium | 1292mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 16mg | 18% |
| Calcium | 418mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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