Hearty Loaded Baked Potato Soup Recipe

Warm up your Sunday afternoon with this comforting Loaded Baked Potato Soup, a creamy and indulgent dish that’s perfect for a cozy meal on May 25, 2025! This recipe combines tender potatoes, smoky bacon, and a rich, cheesy broth for a bowl of pure comfort. Topped with all the classic baked potato fixings, this soup is a crowd-pleaser that’s ideal for family gatherings or a relaxing weekend at home. Below, I’ve expanded the recipe with detailed steps, tips, and serving ideas to make it perfect for your website while ensuring it’s unique and copyright-safe.

Ingredients (Serves 4-6)

• 4 medium russet potatoes, scrubbed clean (about 1.5 pounds, for a hearty base)
• 8 slices of bacon, thick-cut for maximum flavor
• 4 tablespoons unsalted butter, for a rich, velvety texture
• 2 garlic cloves, minced (for a subtle aromatic kick)
• 1/4 cup yellow onion, finely diced (adds a mild sweetness)
• 1/3 cup all-purpose flour (to thicken the soup)
• 3 cups chicken broth (low-sodium, for better control of seasoning)
• 2 cups whole milk (or half-and-half for extra creaminess)
• 1 cup shredded cheddar cheese, plus extra for topping
• 1/2 cup sour cream, for a tangy finish
• Salt and pepper, to taste
• Optional garnishes: Chopped green onions, extra bacon bits, shredded cheese, and a dollop of sour cream

Equipment Needed

• Large pot or Dutch oven
• Baking sheet (for roasting potatoes, optional)
• Whisk
• Immersion blender (optional, for a smoother texture)
• Cutting board and knife

Instructions

1. Prepare the Potatoes
   Start by preparing your potatoes. Preheat your oven to 400°F (200°C) if you’d like to bake them for a deeper flavor, or simply boil them. For baking, pierce each potato with a fork, place them on a baking sheet, and bake for 45-60 minutes until fork-tender. Alternatively, peel and cube the potatoes into bite-sized pieces and boil them in salted water for 15-20 minutes until tender. Once cooked, drain (if boiled) and set aside. If baked, let them cool slightly, then peel and cube.
2. Cook the Bacon
   While the potatoes are cooking, heat a large pot or Dutch oven over medium heat. Add the bacon slices and cook until crispy and golden, about 5-7 minutes, flipping halfway. Remove the bacon to a plate lined with paper towels to drain, then crumble into bite-sized pieces. Reserve about 1-2 tablespoons of bacon grease in the pot for extra flavor.
3. Sauté the Aromatics
   In the same pot with the bacon grease, add the unsalted butter and melt over medium heat. Once melted, add the minced garlic and diced yellow onion. Sauté for 3-4 minutes, stirring occasionally, until the onion is soft and translucent, and the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter.
4. Make the Base
   Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste. Slowly whisk in the chicken broth, ensuring there are no lumps, followed by the milk. Continue whisking until the mixture is smooth and begins to thicken, about 5 minutes.
5. Add the Potatoes and Simmer
   Add the cubed potatoes to the pot, stirring gently to combine. Let the soup simmer for 10-15 minutes, allowing the flavors to meld. For a thicker, creamier soup, use an immersion blender to blend a portion of the soup directly in the pot, leaving some potato chunks for texture. If you prefer a chunkier soup, skip this step.
6. Finish the Soup
   Stir in the shredded cheddar cheese and sour cream, mixing until the cheese is fully melted and the soup is creamy. Add half of the crumbled bacon, reserving the rest for garnish. Taste and adjust seasoning with salt and pepper as needed—be mindful that the bacon and cheese already add saltiness.
7. Serve and Garnish
   Ladle the hot soup into bowls and top with your favorite garnishes: a sprinkle of extra cheddar cheese, the remaining bacon bits, chopped green onions, and a dollop of sour cream. Serve with crusty bread, a side salad, or garlic breadsticks for a complete meal. This soup is best enjoyed fresh and warm, perfect for a cozy Sunday lunch at 02:05 PM!

Tips for the Best Loaded Baked Potato Soup

• Potato Choice: Russet potatoes are ideal for their starchy texture, which helps thicken the soup naturally. Yukon Golds can work too for a creamier result.
• Bacon Grease: Using the bacon grease to sauté the aromatics adds a smoky depth, but you can substitute with butter if preferred.
• Texture Preference: For a completely smooth soup, blend the entire batch, but the chunky version offers a hearty, comforting bite.
• Make Ahead: This soup can be made a day ahead and reheated on the stove over low heat. Add a splash of milk if it thickens too much.

Why You’ll Love This Recipe

This Loaded Baked Potato Soup is the ultimate comfort food, combining the classic flavors of a loaded baked potato in a warm, creamy bowl. The smoky bacon, sharp cheddar, and tender potatoes create a perfect harmony of textures and tastes, while the sour cream adds a tangy finish. It’s a versatile dish that can be customized with your favorite toppings, making it a hit for both kids and adults.

Nutritional Information (Approximate per Serving)

• Calories: 400-450 kcal
• Protein: 15g
• Fat: 25g
• Carbohydrates: 35g
  Note: Nutritional values may vary based on specific ingredients and portion sizes.

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