Description
This Loaded Baked Potato Soup is a creamy, comforting dish packed with tender baked potatoes, crispy bacon, sharp cheddar cheese, and a blend of savory flavors. Perfect for a hearty meal, it combines the rustic taste of baked potatoes with the richness of sour cream and parmesan, topped with crispy fried potato skins and fresh green onions.
Ingredients
Scale
Main Ingredients
- 3 1/4 lbs. russet potatoes (about 5 large, evenly sized)
- 9 oz bacon, chopped
- 1/4 cup all-purpose flour
- 1 large bunch green onions, sliced, light and green portions kept separate
- 1 Tbsp minced garlic (3 cloves)
- 3 1/2 cups low-sodium chicken broth
- 3 cups milk (2% or whole)
- Salt and black pepper to taste
- 1/2 cup sour cream
- 1 to 2 cups shredded sharp cheddar (white or yellow), plus more for serving
- 1/3 cup finely grated parmesan cheese
Optional Fried Potato Skins
- 3 Tbsp olive oil
- Reserved baked potato skins from about 4 potatoes
Instructions
- Preheat and Bake Potatoes: Preheat the oven to 400 degrees Fahrenheit. Scrub and rinse the potatoes thoroughly under cool running water, then pierce each several times with a fork. Place them in the oven and bake for about 1 hour to 1 hour 15 minutes, or until tender when pierced with a knife. Remove from oven and let cool until safe to handle.
- Cook Bacon: In a large pot, cook the chopped bacon over medium heat until just crisp. Remove the bacon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot.
- Sauté Aromatics and Make Roux: Return the pot to low heat and add the light portion of the sliced green onions, sautéing for 1 minute. Stir in the flour and cook for 30 seconds, then add the minced garlic and cook for another 30 seconds, stirring constantly to make a flavorful roux.
- Add Liquids and Potatoes: Slowly pour in the chicken broth while stirring, then add the milk. Scoop out the potato flesh from the baked potatoes (reserving the skins), and add it to the pot. Season with salt and black pepper to taste.
- Simmer Soup: Bring the soup to a gentle simmer over medium-high heat while stirring frequently. Reduce heat to medium-low, cover, and simmer for about 5 minutes, stirring occasionally to meld flavors.
- Mash Potatoes and Add Cheese: Remove the pot from heat and use a potato masher to mash the potatoes in the soup to desired consistency. Stir in sour cream, shredded cheddar cheese, and grated parmesan cheese. Add up to 1 cup more cheddar cheese if a stronger cheesy flavor is preferred.
- Prepare Fried Potato Skins: While the soup simmers, dice about 7 or 8 reserved baked potato skins into small pieces. Heat olive oil in a 12-inch skillet over medium-high heat. Add the diced skins, season with salt and pepper, and cook, tossing occasionally, until golden brown and crisp, about 7 to 10 minutes.
- Serve: Ladle the soup into individual bowls. Top each serving with additional cheddar cheese, cooked bacon, fried potato skins, and the green onion green portions for garnish.
Notes
- Use thicker green onions with a larger white/light portion for better flavor, or substitute with two bunches of green onions to get nearly 1 cup of sliced light portions.
- Alternatively, substitute the light portion of green onions with 1 cup finely chopped yellow onion sautéed for 6 minutes before adding garlic and flour.
- For extra cheesy soup, stir in an additional cup of shredded cheddar after mashing the potatoes.
- If preferred, milk can be swapped for half-and-half for a richer soup, adjusting seasoning accordingly.
- The fried potato skins add a delightful crunch and elevate the texture of the soup; don’t skip this step if possible.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg
