Print
Description
A rich and creamy loaded baked potato soup, packed with flavor and topped with classic baked potato fixings.
Ingredients
- 5 pounds russet potatoes, peeled and cut into 1-inch cubes
- 6 cups chicken broth
- 1 pound bacon, cooked and crumbled, 2 tablespoons grease reserved
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions or chives
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the cubed potatoes in a large pot or Dutch oven and cover with the chicken broth.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender.
- While the potatoes cook, melt the butter with the 2 tablespoons of reserved bacon grease in a separate medium saucepan over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until the mixture is smooth.
- Cook, stirring, until the sauce thickens and bubbles.
- Once the potatoes are tender, do not drain them.
- Use a potato masher to mash the potatoes directly in the pot with the broth until you reach your desired consistency, leaving some chunks for texture.
- Pour the thickened milk sauce into the pot with the mashed potatoes.
- Stir in the heavy cream, shredded cheddar cheese, sour cream, most of the crumbled bacon (reserving some for garnish), and the chopped green onions.
- Stir until the cheese is melted and everything is well combined.
- Season with salt and pepper.
- Let the soup heat through over low heat, but do not let it boil.
- Serve immediately, topped with the remaining bacon, extra cheese, and green onions.
Notes
- For a smoother soup, you can use an immersion blender to blend the potatoes and broth before adding the other ingredients.
- You can substitute vegetable broth for chicken broth for a vegetarian option.
- Adjust the amount of salt and pepper to your taste.