Loaded Baked Potato Soup
Loaded Baked Potato Soup is a hearty soup made with diced potatoes,
bacon and cheese with a made from scratch creamy base!
Watch us make this recipe!
Let’s get into this Loaded Baked Potato Soup!
It’s one of those hearty and filling comfort food dishes. You can top this soup with cheese, crispy pieces of bacon, chives, sour cream, whatever suits your taste buds!
You will need:
- Russet potatoes
- Bacon slices
- Unsalted butter
- Yellow onion
- All-purpose flour
- Whole milk
- Heavy cream
- Chicken broth
- Garlic salt
- Black pepper
- Mild or sharp cheddar cheese
- Sour cream
- Green onion- optional
Steps to make this recipe:
- Peel and dice the potatoes into approximately one-inch chunks.
- Rinse the potatoes, place them in a bowl and cover with water.
- Cut the bacon into small approximately 1/2 inch strips or smaller.
- Heat a skillet to medium heat, add the bacon and cook until brown and crispy.
- Once the bacon is cooked, transfer it to a paper towel covered dish and sit it to the side.
- Melt the butter in a large pan/dutch oven/pot.
- Once melted add the onion and cook until it begins to slightly brown.
- Whisk in the flour until lightly browned.
- Whisk in the milk, heavy cream and chicken broth.
- Pour the water from the potatoes and add them to the pot.
- Cook the potatoes covered, at a slow rolling boil, for about 15-20 minutes or until fork-tender.
- Once the potatoes are done, using a spoon mash some of the potatoes against the pot until you reach your desired consistency.
- Stir in the cheese, sour cream and about half of your bacon.
- Reduce the heat and simmer for a few minutes to allow the bacon to tenderize and flavor the soup.
- Remove from the heat and serve topped with bacon, cheese, and green onion if desired.
Serve and enjoy!
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Servings: 6 people
Ingredients
- 4- 4 1/2 c of one inch diced Russet potatoes
- 8 slices of bacon- cut into one inch or smaller pieces
- 1/2 c of sour cream
- 1/2 stick of unsalted butter
- 2 c of chicken broth
- 2 c of whole milk
- 1 c of heavy cream
- 1/4 c of all-purpose flour
- 2 c of mild or sharp cheddar cheese
- 1 small yellow onion- diced
- 1 tsp of garlic salt
- 1/4 tsp of black pepper
- green onion- optional
Instructions
- Peel and dice the potatoes into approximately one-inch chunks.
- Rinse the potatoes, place them in a bowl and cover with water.
- Cut the bacon into approximately 1/2 inch strips or smaller.
- Heat a skillet to medium heat, add the bacon and cook until brown and crispy.
- Once the bacon is cooked, transfer it to a paper towel covered dish and sit it to the side.
- Melt the butter in a large pan/dutch oven/pot.
- Once melted add the onion and cook until it begins to slightly brown.
- Whisk in the flour until lightly browned.
- Whisk in the milk, heavy cream and chicken broth.
- Pour the water from the potatoes and add them to the pot.
- Cook the potatoes covered, at a slow rolling boil, for about 15-20 minutes or until fork-tender.
- Once the potatoes are done, using a spoon mash some of the potatoes against the pot until you reach your desired consistency.
- Stir in the cheese, sour cream and about half of your bacon.
- Reduce the heat and simmer for a few minutes to allow the bacon to tenderize and flavor the soup.
- Remove from the heat and serve topped with bacon, cheese, and green onion if desired.
Tried this recipe?Mention @Kulturalkreations or tag #Kulturalkreations!
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