Description
Indulge in the ultimate comfort food with this rich and creamy Loaded Baked Potato Soup! Packed with tender russet potatoes, a velvety broth, and topped with crispy bacon, cheddar cheese, and chives, this hearty soup is the perfect cozy meal for any day.
Ingredients
For the Soup:
- 4 large russet potatoes
- 1/2 cup unsalted butter
- 1 large yellow onion, diced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For Garnish:
- Crispy bacon bits
- Shredded sharp cheddar cheese
- Chopped green onions or chives
Instructions
- Prepare the Potatoes:
- Preheat your oven to 350°F (175°C). Wash and dry the potatoes, then rub them with a bit of olive oil and a sprinkle of kosher salt.
- Place them directly on the oven rack and bake for about 1 hour, or until tender when pierced with a fork.
- Once done, remove from the oven and let them cool slightly. Peel and dice the potatoes into bite-sized pieces.
- Sauté the Onions:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the diced onions and cook until translucent and tender, about 5 minutes.
- Create the Roux:
- Sprinkle the flour over the cooked onions, stirring constantly to form a roux.
- Continue to cook for 2-3 minutes to eliminate the raw flour taste.
- Add Liquids:
- Gradually whisk in the chicken broth, ensuring a smooth consistency.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Stir in the heavy cream, salt, and black pepper.
- Incorporate Potatoes:
- Gently add the diced baked potatoes to the soup.
- Allow the mixture to simmer for an additional 10-15 minutes, stirring occasionally, until the soup reaches your desired thickness.
- Serve:
- Ladle the soup into bowls and garnish with crispy bacon bits, shredded cheddar cheese, and chopped green onions or chives. Serve hot.
Notes
- For extra richness, swap some of the heavy cream for sour cream.
- If you prefer a smoother soup, blend half of the soup with an immersion blender before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American