Cozy Up with Loaded Baked Potato Soup That's Pure Comfort

This Loaded Baked Potato Soup is a comforting blend of potatoes, bacon, and cheese, perfect for chilly evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

Soup Base

4 cups chicken broth or vegetable broth for vegetarian
4 cups diced russet potatoes can substitute with Yukon Gold
1 medium chopped onion
2 cloves minced garlic
½ cup heavy cream
1 cup milk
2 tablespoons butter
¼ cup all-purpose flour

Flavor Boost

4 strips crispy bacon
1½ cups shredded cheddar cheese
½ cup sour cream
to taste salt
to taste pepper

Garnish

¼ cup chopped chives

Equipment

large pot
slotted spoon
immersion blender

Method

Step-by-Step Instructions

Cook the bacon until crispy, about 5–7 minutes. Remove and drain on paper towels, reserving some grease.
In the bacon grease, melt butter and sauté onion and garlic for 3–4 minutes until translucent.
Add flour, stir, and cook for 1–2 minutes to make a roux.
Gradually whisk in chicken broth, bringing to a gentle boil while stirring for about 3–5 minutes.
Add diced potatoes, bring to a boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.
Blend the soup until smooth or your desired consistency using an immersion blender.
Stir in milk, heavy cream, sour cream, and cheese until combined. Season with salt and pepper.
Add back crumbled bacon and allow to meld on low heat for 2–3 minutes.
Serve hot, garnished with crumbled bacon, cheddar cheese, and chives.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 10mg

Notes

For creamy textures, ensure to blend well and adjust seasonings to taste as needed.

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