Description
This comforting loaded baked potato soup is the ultimate creamy and hearty dish, perfect for chilly days. Packed with mashed baked potatoes, crispy bacon, sharp cheddar cheese, and a blend of flavorful spices, this soup offers a rich and satisfying meal that feels like a warm hug in a bowl.
Ingredients
Scale
Main Ingredients
- 4 large russet potatoes, baked, peeled, and roughly mashed
- 4 slices bacon, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 green onions, sliced
- Extra shredded cheese and bacon bits for garnish
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of the bacon fat in the pot.
- Sauté Aromatics: Add the diced onion to the bacon fat and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute to release aroma.
- Make Roux: Sprinkle the flour over the onions and garlic, stirring constantly for 1 to 2 minutes to cook the flour and form a roux, which will help thicken the soup.
- Add Liquids: Slowly whisk in the chicken broth until the mixture is smooth, then add the whole milk. Bring the soup to a gentle simmer and cook for 5 minutes, stirring often, until it begins to thicken slightly.
- Combine Potatoes and Seasonings: Stir in the mashed baked potatoes, sour cream, shredded cheddar cheese, salt, black pepper, and smoked paprika until the soup becomes hot, creamy, and well blended. Simmer for another 5 to 10 minutes, stirring occasionally.
- Adjust and Serve: Taste and adjust seasoning if needed. Serve the soup topped with the reserved crispy bacon, extra shredded cheddar cheese, and sliced green onions for garnish.
Notes
- To save time, use leftover baked potatoes or microwave potatoes until soft instead of baking.
- For a smoother texture, blend part of the soup before serving.
- If the soup becomes too thick, add extra milk or chicken broth to reach desired consistency.
- Use low-fat milk as a substitute for whole milk to reduce fat content.
- Make sure to stir frequently while simmering to avoid burning and to ensure even thickening.
