Description
This Loaded Baked Potato Soup recipe is a creamy, comforting dish packed with tender Yukon Gold potatoes, crispy bacon, sharp cheddar cheese, and aromatic vegetables. Perfect for a cozy meal, it combines rich flavors and hearty ingredients to replicate the beloved loaded baked potato in soup form.
Ingredients
Units
Scale
Main Ingredients
- 1 lb Bacon, chopped up
- 2 tbsp Unsalted Butter
- 1 Yellow Onion, diced
- 2 ribs Celery, diced
- 1 cup Shredded Carrots
- 6 Garlic Cloves, minced
- 3 tbsp All Purpose Flour
- 4 cups Chicken Broth
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 3 lbs Yukon Gold Potatoes, chopped into bite-sized pieces
- 8 oz Sharp Cheddar Cheese, shredded + more for topping
- 1 tbsp All Purpose Seasoning OR 1 tsp each garlic powder, onion powder, and paprika
- Salt and Pepper to taste
Optional Toppings
- Green Onions
- Extra Cheese
- Extra Bacon
- Sour Cream
Instructions
- Cook the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces and set aside, leaving 2-3 tablespoons of the rendered grease in the pot.
- Sauté vegetables: Add the unsalted butter to the bacon grease. Once melted, add the shredded carrots, diced onion, diced celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened.
- Add flour: Sprinkle the all-purpose flour over the vegetables and stir well to combine. Cook for 2-3 minutes to remove the raw flour taste, stirring frequently.
- Incorporate broth: Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming.
- Add dairy and potatoes: Stir in the whole milk, heavy cream, chopped Yukon Gold potatoes, and the all-purpose seasoning. Mix thoroughly to combine.
- Simmer: Bring the soup to a gentle boil, then cover with a lid and reduce the heat to a simmer. Cook for 20 minutes, stirring occasionally, until the potatoes are fork tender.
- Mash potatoes slightly: Use a potato masher to mash some of the potatoes in the pot to help thicken the soup and create a creamy texture.
- Add cheese and bacon: Stir in the shredded sharp cheddar cheese and most of the reserved crispy bacon until the cheese is melted and well incorporated.
- Season and serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot topped with optional green onions, extra cheese, bacon, or a dollop of sour cream as desired.
Notes
- For a thicker soup, mash more potatoes or add a splash more flour when cooking the vegetables.
- You can substitute chicken broth with vegetable broth for a milder flavor.
- Use smoked paprika in the seasoning for a smoky depth if desired.
- Sharp cheddar cheese melts best to give rich flavor and creaminess.
- Leftover soup keeps well refrigerated for up to 3 days and reheats nicely on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 60 mg
