Loaded Baked Potato Soup
Indulge in the comforting flavors of a loaded baked potato in soup form! This creamy and hearty soup is packed with potatoes, cheese, bacon, and all your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 6 medium russet potatoes, baked
- 6 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup cooked bacon crumbles, plus more for topping
- 1/4 cup chopped green onions, plus more for topping
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Sour cream, for topping (optional)
Instructions
- Bake the potatoes until soft. Let cool slightly, then scoop out the insides, reserving the skins for another use.
- In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux.
- Gradually whisk in the chicken broth, ensuring there are no lumps.
- Add the scooped-out potato flesh to the pot and bring to a simmer.
- Reduce heat and simmer for 15 minutes, allowing the potatoes to soften further and thicken the soup.
- Stir in the milk and heavy cream. Heat through, but do not boil.
- Stir in the cheddar cheese and bacon crumbles until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, topped with additional cheddar cheese, bacon crumbles, green onions, and sour cream (if desired).
Notes
For an extra smoky flavor, use smoked Gouda cheese instead of cheddar. You can also add a splash of hot sauce for a little kick.
Find it online: https://cubaqueen.com/loaded-baked-potato-soup/