Description
A thick, velvety, and deeply satisfying winter soup that captures the entire experience of a loaded baked potato in a bowl, featuring crispy bacon, sharp cheddar, and a creamy potato base.
Ingredients
Scale
- 3 large russet potatoes (about 1.5 lbs / 700g), peeled and cubed
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 6–8 slices bacon, cooked and crumbled
- 3–4 stalks green onions, sliced
- Sour cream (for topping)
- Salt and black pepper to taste
- Garlic powder to taste
- Pinch of paprika for garnish
Instructions
- Peel potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water by an inch, add a pinch of salt, and boil until tender (10-12 minutes). Drain well.
- In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add diced onion and cook until soft and translucent (3-4 minutes).
- Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Sprinkle flour over the onions and garlic. Stir constantly for 1-2 minutes to create a roux and cook out the raw flour taste.
- Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Add the cooked potatoes to the pot and let simmer for 5 minutes to meld flavors.
- Use a potato masher to mash some of the potatoes directly in the pot, leaving some chunks for texture. Stir in heavy cream and season with salt, pepper, and garlic powder.
- Remove the pot from heat. Gradually add shredded cheddar cheese, stirring constantly until melted and smooth.
- Ladle soup into bowls. Top with crumbled bacon, sliced green onions, a dollop of sour cream, and a sprinkle of paprika. Serve immediately.
Notes
Shred your own cheese to prevent graininess caused by anti-caking agents in pre-shredded cheese. Do not over-blend the soup as it can become gummy due to starch. Reheat gently over low heat to prevent dairy separation. This soup does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4
- Sodium: 650
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 45
- Fiber: 3
- Protein: 18
Keywords: loaded baked potato soup, comfort food, winter soup, creamy potato soup, bacon soup, cheddar soup, easy dinner, meal prep