Description
This Creamy Loaded Baked Potato Soup combines tender baked russet potatoes with a rich, velvety broth made from chicken stock, milk, and cream. Enhanced with sautéed onions, garlic, sharp cheddar cheese, smoky bacon, and a hint of smoked paprika, this comforting soup captures all the flavors of a loaded baked potato in a warm, satisfying bowl.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, baked
Sauté Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Soup Base
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Add-ins and Toppings
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced
- Extra shredded cheddar cheese for topping
- Extra sour cream for serving
Instructions
- Bake the Potatoes: Preheat your oven and bake the russet potatoes until they are fork-tender. Once cooled, peel off the skin and dice the potatoes into small cubes.
- Sauté Onions: In a large pot over medium heat, warm the olive oil. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
- Make Roux: Sprinkle the flour into the pot, stirring constantly to combine with the onion and garlic mixture. Cook for 1-2 minutes to remove the raw flour taste.
- Add Chicken Broth: Gradually whisk in the chicken broth, stirring to prevent lumps and create a smooth base.
- Add Dairy: Slowly stir in the whole milk and heavy cream, mixing continuously to incorporate all liquids evenly.
- Simmer and Season: Bring the soup to a gentle simmer. Add salt, black pepper, and smoked paprika to infuse flavor. Let the soup cook for a few minutes to combine the tastes.
- Add Potatoes: Stir in the diced baked potatoes. Let them warm through and soften further, breaking down slightly into the soup for about 10 minutes.
- Add Cheese: Remove the pot from heat and stir in the shredded sharp cheddar cheese until melted and smooth.
- Incorporate Sour Cream: Add the sour cream and mix well until the soup is creamy and luscious.
- Serve and Garnish: Ladle the soup into bowls and top with crumbled cooked bacon, sliced green onions, extra shredded cheddar cheese, and a dollop of sour cream if desired. Serve hot and enjoy!
Notes
- Baking the potatoes ahead of time saves preparation during cooking.
- Use freshly shredded cheese for better melting and flavor.
- Adjust seasoning to taste, adding more salt or smoked paprika if you prefer a stronger flavor.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
- The soup can be thickened or thinned by adjusting the amount of milk or broth based on your preference.
