Description
This Loaded Baked Potato Soup combines crispy bacon, tender Yukon Gold potatoes, and sharp cheddar cheese in a creamy, comforting broth. Perfect for a cozy meal, it features sautéed vegetables and a rich blend of whole milk and heavy cream, topped with bacon and cheese for an indulgent finish.
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 cheese
- Extra bacon
- Sour cream
Instructions
- Cook bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces and set aside, leaving 2-3 tablespoons of bacon grease in the pot.
- Sauté vegetables: Add unsalted butter to the bacon grease and melt it. Then add the diced carrots, onion, celery, and minced garlic. Sauté the vegetables for 5-7 minutes until they are softened.
- Add flour: Sprinkle the all-purpose flour over the sautéed vegetables and stir well. Cook the flour mixture for 2-3 minutes to remove the raw flour taste.
- Pour broth: Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming in the soup base.
- Add dairy and potatoes: Stir in the whole milk, heavy cream, chopped Yukon Gold potatoes, and the all-purpose seasoning. Mix everything thoroughly.
- Simmer: Bring the soup to a gentle boil, then cover with a lid and reduce the heat to a simmer. Cook for 20 minutes, stirring occasionally, until the potatoes are tender enough to be easily pierced with a fork.
- Mash some potatoes: Use a potato masher to mash a few of the potatoes directly in the pot to create a thicker, creamier texture.
- Add cheese and bacon: Stir in the shredded sharp cheddar cheese and most of the cooked bacon reserved earlier. Mix until the cheese melts.
- Adjust seasoning and serve: Taste the soup and add additional salt and pepper as needed. Serve hot with optional toppings like green onions, extra cheese, bacon, or sour cream.
Notes
- For a thicker soup, mash more potatoes or add an extra tablespoon of flour when sautéing.
- Use low-sodium chicken broth to control salt levels.
- Substitute heavy cream with half-and-half for a lighter version.
- Leftover soup keeps well refrigerated for up to 3 days and can be frozen for up to 2 months.
- To make this vegetarian, omit bacon and use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 75 mg
