Description
This loaded baked potato soup is a creamy, comforting dish packed with crispy bacon, tender Yukon Gold potatoes, sharp cheddar cheese, and a medley of sautéed vegetables. Perfect for cozy dinners, it features a rich broth thickened with flour and enhanced by optional toppings like sour cream and green onions for extra flavor and texture.
Ingredients
Units
Scale
Soup Base
- 1 lb bacon, chopped up
- 2 tbsp unsalted butter
- 1 yellow onion, diced
- 2 ribs celery, diced
- 1 cup shredded carrots
- 6 garlic cloves, minced
- 3 tbsp all purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 lbs Yukon Gold potatoes, chopped into bite-sized pieces
- 8 oz sharp cheddar cheese, shredded
- 1 tbsp all purpose seasoning or 1 tsp each garlic powder, onion powder, and paprika
- Salt and pepper to taste
Optional Toppings
- Green onions
- Extra shredded cheddar cheese
- Extra cooked bacon
- Sour cream
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, leaving 2-3 tablespoons of bacon grease in the pot.
- Sauté Vegetables: Add the unsalted butter to the bacon grease and let it melt. Then add the diced carrots, onions, celery, and minced garlic. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Flour: Sprinkle the all purpose flour over the sautéed vegetables and stir well to combine. Cook this mixture for 2 to 3 minutes to eliminate the raw flour taste and start thickening the base.
- Add Liquids: Slowly pour in the chicken broth while stirring constantly to avoid lumps. Then stir in the whole milk, heavy cream, chopped potatoes, and the all purpose seasoning or spice blend. Mix everything thoroughly.
- Simmer Soup: Bring the soup to a gentle boil, then cover with a lid and reduce the heat to low to simmer. Let it cook for 20 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork.
- Mash Potatoes: Use a potato masher to smash some of the potatoes in the pot, creating a creamy texture while leaving some potato pieces intact for bite.
- Add Cheese and Bacon: Stir in the shredded sharp cheddar cheese and most of the reserved crispy bacon pieces. Mix well until the cheese melts and the soup is creamy.
- Season Soup: Taste the soup and adjust seasoning with salt and black pepper as needed.
- Serve with Toppings: Ladle the soup into bowls and garnish with optional toppings like green onions, extra cheese, more bacon, and sour cream according to preference. Serve hot.
Notes
- Use Yukon Gold potatoes for a creamy texture; Russet potatoes can also be used but may break down more.
- If you prefer a thicker soup, mash more potatoes or add an additional tablespoon of flour when sautéing vegetables.
- For a lighter version, substitute whole milk and heavy cream with half-and-half or low-fat milk, although the texture will be less rich.
- Keep some crispy bacon aside as a garnish to add crunch and flavor at the end.
- All purpose seasoning can be customized or substituted with your favorite spice blend.
- This soup can be reheated gently on stovetop and leftovers keep well for 2-3 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
