Description
This hearty Loaded Baked Potato Soup is a comforting blend of crispy bacon, tender Yukon Gold potatoes, and creamy cheddar cheese, all simmered together in a rich broth. Enhanced with sautéed vegetables and topped with your favorite garnishes, this soup is perfect for cozy dinners and guaranteed to satisfy your comfort food cravings.
Ingredients
Units
Scale
Soup Base
- 1 lb Bacon, chopped up
- 2 tbsp Unsalted Butter
- 1 Yellow Onion, diced
- 2 ribs Celery, diced
- 1 cup Shredded Carrots
- 5-6 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 bacon over medium heat until crispy. Remove it from the pot and set it aside, leaving 2-3 tablespoons of bacon grease in the pot.
- Sauté vegetables: Add the butter to the bacon grease. Once melted, add the shredded carrots, diced onions, celery, and minced garlic. Sauté for 5-7 minutes or until the vegetables are softened.
- Add flour: Sprinkle the all-purpose flour over the softened vegetables and stir well to combine. Cook the mixture for 2-3 minutes to cook off the raw flour taste.
- Add liquids: Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming.
- Combine milk, cream, potatoes, and seasoning: Add the whole milk, heavy cream, chopped Yukon Gold potatoes, and all-purpose seasoning to the pot. Stir well to combine all ingredients.
- Simmer: Bring the soup to a gentle boil, then cover with a lid, reduce the heat to a simmer, and cook for 15-20 minutes, stirring occasionally, until the potatoes are fork tender.
- Mash some potatoes: Use a potato masher to lightly mash a few of the potatoes in the soup to help thicken the broth and create a creamy texture.
- Add cheese and bacon: Stir in the shredded sharp cheddar cheese and most of the reserved crispy bacon pieces. Mix well until the cheese is melted through.
- Season and serve: Taste the soup and add additional salt and pepper if needed. Serve hot with optional toppings like green onions, extra cheese, extra bacon, and sour cream for added flavor and texture.
Notes
- Using Yukon Gold potatoes is ideal for their creamy texture and flavor, but Russet potatoes can also be used.
- Feel free to adjust the seasoning according to your taste preferences, especially the salt since bacon and cheese add saltiness.
- This soup can be made ahead and refrigerated; reheat gently on the stovetop to avoid curdling the dairy.
- For a thicker soup, mash more potatoes or add a bit more flour in the sauté step.
- To make the soup vegetarian, omit bacon and substitute vegetable broth for chicken broth, and use vegetarian-friendly cheese.
