Description
A creamy and rich soup that captures the essence of loaded baked potatoes, perfect for chilly evenings and gatherings.
Ingredients
- 4 large russet potatoes, scrubbed clean
- 1/2 pound bacon, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 3 green onions, chopped
- Extra shredded cheddar cheese, for garnish
- Extra sour cream, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and prick the potatoes with a fork. Bake them directly on the oven rack for about 45 minutes to 1 hour, until tender when pierced with a fork.
- Once baked, allow the potatoes to cool slightly. Peel and chop them into bite-sized pieces.
- In a large pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and let it drain on a paper towel-lined plate.
- In the same pot, add the diced onion and sauté in the bacon fat until translucent, about 5 minutes. Stir in the minced garlic and let it cook for another minute.
- Sprinkle in the all-purpose flour and cook for about 2 minutes until the raw flour taste is diminished. Gradually whisk in the chicken broth, ensuring a smooth mixture while scraping any brown bits from the pot.
- Toss in the chopped potatoes and bring the soup to a low simmer.
- Pour in the milk, heavy cream, salt, black pepper, and optional cayenne pepper. Mix well and let it simmer for 15-20 minutes, stirring occasionally.
- Remove the pot from the heat and blend the soup with an immersion blender to your desired consistency, making sure to leave in some potato chunks if preferred.
- Stir in the shredded cheddar cheese until melted and well incorporated, followed by the sour cream and half of the cooked bacon. Adjust the seasoning according to taste.
- Serve hot, garnished with the remaining bacon, chopped green onions, extra cheddar cheese, and a dollop of sour cream if desired.
Notes
For a creamier texture, substitute russet potatoes for Yukon Gold. For vegetarian, use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American