Loaded Baked Potato Soup Recipe

Try this loaded baked potato soup recipe for a warm and comforting meal. Made with crispy bacon, creamy potatoes, cheddar cheese, and a hint of cayenne pepper, this soup is perfect for chilly days. Easy to make in one pot, this hearty soup is great for family dinners or meal prepping. Serve with fresh chives and sour cream for an extra burst of flavor. Save this recipe for a delicious and satisfying homemade soup.

• 8 slices bacon, chopped: Adds a smoky, savory flavor.
• 1/4 cup unsalted butter: For richness and sautéing.
• 4 large Russet or Yukon Gold potatoes, peeled and cubed: Provides the hearty base.
• 1 medium onion, finely chopped: Adds sweetness and depth.
• 2 cloves garlic, minced: For robust flavor.
• ⅛ teaspoon ground cayenne pepper: Adds a hint of heat.
• ¼ cup all-purpose flour: Thickens the soup.
• 2 ½ cups low sodium chicken broth or vegetable broth: Forms the flavorful liquid base.
• 2 ½ cups whole milk or 2% milk: Adds creaminess.
• 1 cup shredded sharp cheddar: For a rich, cheesy flavor.
• 1 cup shredded white cheddar: Adds a sharp, tangy note.
• ½ cup sour cream: For creaminess and tang.
• ¼ cup chopped chives: Adds a fresh, onion-like flavor.
• Salt and pepper to taste: Enhances and balances flavors.

Instructions

1. Cook the Bacon: In a Dutch oven or heavy stockpot over medium heat, cook the chopped bacon until browned and crispy. Using a slotted spoon, remove the bacon from the pan, reserving the grease.
2. Prepare the Base: Add enough butter to the bacon grease to make 2 tablespoons of fat. Melt the butter over medium heat. Add the cubed potatoes and chopped onion to the pan, cooking for about 5 minutes or until the onions are soft. Stir in the minced garlic and ground cayenne pepper, cooking for 1 minute while stirring constantly. Using a slotted spoon, transfer the potatoes, onions, and garlic to a bowl or plate, reserving any fat in the pan.
3. Make the Roux: Melt enough butter in the pan to make a total of 4 tablespoons of fat. Sprinkle in the 1/4 cup of flour, whisking to combine and cook for 2-3 minutes, stirring constantly.
4. Add Liquids: Gradually whisk in the chicken broth and milk in several intervals, alternating between the two to ensure smoothness.
5. Combine and Simmer: Return the potatoes, onions, and garlic to the pot. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
6. Add Cheeses: Whisk in the shredded sharp cheddar and white cheddar until melted and fully incorporated into the soup.
7. Finish the Soup: Remove the pot from heat. Stir in the cooked bacon, sour cream, and chopped chives. Season with salt and pepper to taste.

Notes

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
• Variations: For a vegetarian version, use vegetable broth and omit the bacon, substituting olive oil or butter for sautéing the vegetables.
• Serving Suggestions: Top with additional cheese, chives, or a dollop of sour cream for extra flavor.

Enjoy this comforting, rich, and cheesy loaded baked potato soup for a perfect meal on a chilly day!