Description
This Loaded Baked Potato Soup is a rich and creamy comfort dish that combines tender chunks of potato with savory cheese, bacon, and a hint of smoky paprika. Perfect for cold days, this soup is easy to make on the stovetop and packed with classic baked potato flavors.
Ingredients
Scale
Soup Base
- 4 large russet potatoes, peeled and diced
- 1/2 cup butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Mix-ins and Garnish
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions for garnish
Instructions
- Prepare Potatoes: Wash, peel, and dice the russet potatoes into small, uniform cubes to ensure even cooking throughout the soup.
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, roughly 5 minutes.
- Make Roux: Stir in the all-purpose flour and cook, stirring constantly, for about 2 minutes to form a roux and remove any raw flour taste.
- Add Broth: Gradually whisk in the chicken broth, making sure to break up any lumps, then bring the mixture to a gentle simmer.
- Add Potatoes and Season: Add the diced potatoes to the pot along with salt, black pepper, and smoked paprika. Let it simmer for 15-20 minutes until the potatoes are fork-tender.
- Mash Potatoes: Use a potato masher or immersion blender to mash some of the potatoes in the soup, creating a creamy texture but leaving some chunks for heartiness.
- Add Dairy: Stir in the milk and sour cream, then heat through for an additional 5 minutes. Taste and adjust seasoning if needed.
- Serve and Garnish: Ladle the soup into bowls and top each serving with shredded cheddar cheese, crumbled bacon, and chopped green onions for a flavorful finish.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or replace with smoked paprika for flavor.
- Use low-fat milk or half-and-half to reduce richness if desired.
- Leftover soup can be refrigerated for up to 3 days and reheated on the stovetop.
- To make the soup thicker, mash more potatoes or reduce the amount of broth.
- You can cook bacon in advance and store it separately to maintain crispness when garnishing.
