Loaded Baked Potato Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Difficulty: Easy
Servings: 6–8 generous bowls

 Ingredients

For the Soup:

• 6 slices thick-cut bacon, chopped

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1/4 cup (4 Tbsp) unsalted butter

• 1/4 cup all-purpose flour

• 4 cups whole milk

• 2 cups low-sodium chicken broth

• 4–5 large russet potatoes, baked and peeled

• 1 cup shredded sharp cheddar cheese

• 1/2 cup sour cream

• Salt & black pepper to taste

• Optional: 1/4 tsp smoked paprika or cayenne (for kick)

For Garnish:

• Shredded cheddar cheese

• Cooked bacon crumbles

• Sliced green onions or chives

• Extra sour cream

• Croutons (optional)

 Instructions

Step 1: Bake Your Potatoes

You can pre-bake your potatoes up to 1 day in advance. Here’s a quick method:

1. Preheat oven to 400°F (200°C).

2. Scrub potatoes, prick a few times with a fork, and place on a baking sheet.

3. Bake for 45–60 minutes until soft. Cool slightly, peel, and mash roughly (leave some chunks for texture).

Time-saver: Microwave your potatoes for ~10 minutes, turning halfway through.

Step 2: Cook the Bacon

1. In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy (about 6–8 minutes).

2. Remove with a slotted spoon and set aside on a paper towel-lined plate.

3. Leave 2 tablespoons of bacon fat in the pot for extra flavor.

Step 3: Sauté the Onion & Garlic

1. Add diced onion to the bacon drippings and sauté until soft and translucent (5 minutes).

2. Add garlic and cook for 1 more minute, stirring constantly.

Step 4: Make the Roux

1. Add butter to the pot. Once melted, stir in flour and cook for 1–2 minutes to form a blonde roux.

2. Slowly whisk in milk, then chicken broth, stirring constantly to prevent lumps.

Step 5: Add Potatoes & Simmer

1. Stir in mashed potatoes. Use a whisk or spoon to break up clumps.

2. Simmer on medium-low heat for 10–15 minutes, stirring occasionally.

3. Add salt, pepper, and optional spices to taste.

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Step 6: Make It Creamy & Cheesy

1. Stir in sour cream and cheddar cheese until melted and fully incorporated.

2. If too thick, thin with extra milk or broth. If too thin, let simmer uncovered a bit longer.

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Step 7: Finish & Serve

1. Ladle into bowls and top with your bacon crumbles, extra cheese, green onions, and sour cream.

2. Serve with warm bread, rolls, or a crusty baguette.

 Serving Suggestions

 Storage & Reheating

• Fridge: Store leftovers in an airtight container up to 4 days

• Freezer: Potato-based soups can be frozen, but texture may change. If freezing, do so before adding dairy

• Reheat: Gently on the stove or microwave, adding a splash of milk or broth to loosen it up

 Customizations

 Nutrition Estimate (Per Serving – 1 cup)

Varies based on garnishes and ingredients used.