Creamy Loaded Baked Potato Soup with Bacon and Cheddar

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This Loaded Baked Potato Soup is the ultimate comfort dish, combining the rich creaminess of baked potatoes with savory bacon and sharp cheddar cheese. The soup is thick, hearty, and full of flavor, making it perfect for chilly days or whenever you need a cozy meal. The green onions add a fresh pop of color and a slight bite, balancing out the richness of the dish.

Ingredients:

  • 4 large russet potatoes
  • 4 slices bacon, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • 1/4 cup green onions, chopped (for garnish)

Directions:

  1. Preheat oven to 400°F (200°C). Poke holes in the potatoes with a fork, and bake them for 45-60 minutes, or until tender. Let them cool, peel, and mash or chop into chunks.
  2. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
  3. Add the chopped onion and garlic to the pot and cook in the bacon fat until the onions are soft and translucent, about 5 minutes.
  4. Stir in the butter and let it melt, then add the flour and cook for 1-2 minutes to create a roux.
  5. Slowly whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
  6. Stir in the heavy cream and the mashed or chopped potatoes. Simmer for another 10 minutes, stirring occasionally.
  7. Stir in the cheddar cheese, sour cream, salt, and pepper. Cook until the cheese is melted and the soup is creamy and smooth.
  8. Serve the soup topped with crispy bacon, green onions, and extra cheddar cheese if desired.

Prep Time: 10 minutes | Cooking Time: 1 hour | Total Time: 1 hour 10 minutes
Kcal: 450 kcal | Servings: 4 servings

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