Description
This Loaded Baked Potato Soup is a creamy, comforting bowl that tastes just like your favorite loaded baked potato, complete with all the delicious toppings. It’s a hearty and satisfying soup perfect for a chilly evening.
Ingredients
Scale
- 2 lbs russet potatoes, peeled and cubed
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped fresh chives
- Sour cream, for serving
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots. Cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- Gradually whisk in the chicken broth until smooth. Add the cubed potatoes.
- Bring the soup to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the potatoes are very tender.
- Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the blended soup to the pot.
- Stir in the milk and heavy cream. Heat gently until the soup is warmed through, but do not boil.
- Season with salt and pepper to taste.
- Stir in half of the shredded cheddar cheese until melted and smooth.
- Ladle the soup into bowls. Top each serving with crumbled bacon, remaining cheddar cheese, chopped chives, and a dollop of sour cream.
Notes
- For a thicker soup, use less broth or an extra tablespoon of flour.
- You can also bake the potatoes until tender instead of boiling them for a richer flavor.
- Feel free to add other toppings like green onions or a drizzle of hot sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg