ATTENTION These are the consequences of sleeping with
Loaded Baked Potato Soup
If the stress of the day is keeping you up, skip the screen and opt for a bowl of pure comfort. This thick, creamy soup is a classic household staple that brings the warmth of a baked potato to a dinner bowl.
Prep time: 15 mins | Cook time: 30 mins | Servings: 6
Ingredients
- 4 cups large russet potatoes, peeled and cubed
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- Salt and black pepper to taste
- Green onions for garnish
Instructions
- Crisp the Bacon: In a large Dutch oven over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon bits and set aside, leaving the rendered fat in the pot.
- Sauté Aromatics: Add the diced onion to the bacon fat and cook until translucent (about 5 minutes). Stir in the garlic and cook for 1 additional minute until fragrant.
- Thicken the Base: Sprinkle the flour over the onions and garlic. Whisk constantly for 2 minutes to cook out the raw flour taste, creating a light roux.
- Simmer the Potatoes: Slowly whisk in the broth and milk, ensuring no lumps remain. Add the cubed potatoes. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Mash and Melt: For a creamier texture, use a potato masher to lightly break up some of the potato chunks directly in the pot. Stir in the shredded cheese and sour cream until completely melted and smooth.
- Serve: Season with salt and pepper. Ladle into bowls and top with the reserved crispy bacon and fresh green onions.
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