Description
Loaded Baked Potato Soup is a comforting and creamy soup packed with tender baked potatoes, crispy bacon, cheddar cheese, and a blend of savory flavors. Topped with fried potato skins, green onions, and extra cheese, this hearty soup is perfect for a cozy meal any time of year.
Ingredients
Scale
Main Ingredients
- 3 1/4 lbs. russet potatoes (about 5 large, evenly sized for same bake time)
- 9 oz bacon, chopped
- 1/4 cup all-purpose flour
- 1 large bunch green onions, sliced, light and green portions kept separate
- 1 Tbsp minced garlic (3 cloves)
- 3 1/2 cups low-sodium chicken broth
- 3 cups milk (2% or whole)
- Salt and black pepper to taste
- 1/2 cup sour cream
- 1 to 2 cups shredded sharp cheddar cheese (white or yellow), plus more for serving
- 1/3 cup finely grated parmesan cheese
Optional Fried Potato Skins
- 3 Tbsp olive oil
- Reserved baked potato skins, from about 4 potatoes
Instructions
- Preheat and Bake Potatoes: Preheat the oven to 400 degrees. Scrub and rinse potatoes well under cool running water. Pierce each potato several times with a fork, place them directly on the oven rack, and bake until tender all the way through when pierced with a knife, about 1 hour 15 minutes. Remove from oven and let rest until cool enough to handle.
- Cook Bacon: While the potatoes bake, cook the chopped bacon in a large pot over medium heat until just crisp. Remove bacon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
- Sauté Onions and Make Roux: Return the pot to low heat and add the light portion of the green onions. Sauté for 1 minute. Add the flour and cook while stirring for 30 seconds, then add the minced garlic and stir continuously for another 30 seconds to cook out the raw flour taste.
- Add Liquids and Potato Flesh: Slowly pour in the chicken broth while stirring, then add the milk. Scoop out as much potato flesh as possible from the baked potatoes, leaving the skins intact. Transfer the potato flesh into the soup and reserve the skins for later use.
- Simmer Soup: Season the soup generously with salt and black pepper. Bring it to a light simmer over medium-high heat while stirring frequently. Reduce heat to medium-low, cover, and simmer for about 5 minutes, stirring occasionally.
- Mash Potatoes and Add Cheeses: Remove the pot from heat and use a potato masher to mash the potatoes in the soup to smaller chunks for a creamy yet textured consistency. Stir in sour cream, shredded sharp cheddar cheese, and parmesan cheese. Optionally, stir in up to 1 cup more cheddar cheese for extra cheesiness.
- Prepare Fried Potato Skins: While the soup simmers, dice the reserved baked potato skins into small pieces. Heat olive oil in a 12-inch skillet over medium-high heat. Add the diced skins, season with salt and pepper, and cook, tossing occasionally, until golden brown and crisp, about 7 to 10 minutes.
- Serve: Ladle the soup into individual bowls. Top each serving with additional shredded cheddar cheese, the cooked crispy bacon, fried potato skins, and the green portions of the sliced green onions for a fresh finish.
Notes
- Look for thicker green onions with ample white/light portion for more flavor, or use two bunches to get nearly 1 cup of sliced light portions.
- Alternatively, use 1 cup finely chopped yellow onion sautéed for 6 minutes before adding garlic and flour if green onions are not preferred.
- You can use either 2% or whole milk depending on desired creaminess.
- Make sure to keep the potato skins clean as they add great texture and flavor when fried as topping.
- Adjust seasoning with salt and pepper throughout cooking to suit your taste preference.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 45 mg
