Loaded Baked Potato Soup

Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings:

Calories: 542kcal

Author: Becky Hardin | The Cookie Rookie

Loaded Baked Potato Soup is one of the best comfort food soups for a cold winter night! It doesn't get more comforting than this easy baked potato soup recipe. This creamy hearty potato soup is loaded with bacon, potatoes, cheese, sour cream, and so much more. This soup warms the soul.

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Ingredients

4 large baking potatoes Yukon Gold or Russet
8 strips bacon cut into 1/4” strips & cooked crisp
4 tablespoons butter
2 carrots peeled & diced, optional
1 sweet yellow onion or yellow onion diced
2 cloves garlic minced
5 tablespoons all-purpose flour
1 teaspoon favorite herb blend basil, thyme, rosemary, red pepper flakes
6 cups milk
2 cups vegetable or chicken stock
2 cups shredded sharp cheddar cheese
8 ounces sour cream
½ teaspoon kosher salt
½ teaspoon ground black pepper

Optional Garnishes

Shredded cheddar cheese
Crumbled cooked bacon
Sliced green onions

Instructions

Heat oven to 425°F. Clean the baking potatoes and pierce each with a fork. Cover in foil and bake for 1 hour or until tender when pierced with a fork. Remove from the oven and cool to touch. Peel the potatoes. Roughly mash two of the potatoes, and dice the other two potatoes. Set the potatoes aside.
4 large baking potatoes
While the potatoes cook, place the sliced bacon in a large skillet and turn the heat to medium-high. Cook the bacon until just crisp and transfer to a paper-towel lined plate. Reserve 2 tablespoons of the bacon grease and save the rest for later use. (Be sure to refrigerate the excess bacon grease, if any.)
8 strips bacon
Add 4 tablespoons butter to the bacon grease and turn the heat to low. When grease/butter mixture is just hot, add the diced carrots and cook (covered) for 3 minutes. Cover and stir every 1 minute. Add the onions, cover and cook for and additional 3 minutes, stirring every minute.
4 tablespoons butter, 2 carrots, 1 sweet yellow onion or yellow onion
When the carrots are tender, turn the heat to low, remove the lid and add the minced garlic. Cook 1 more minute.
2 cloves garlic
Sprinkle the sautéed vegetables with the flour, stir and cook over low heat 1 minute. Stir constantly.
5 tablespoons all-purpose flour
Add the herbs while stirring/whisking continuously.
1 teaspoon favorite herb blend
Turn heat to medium, and whisk continuously while adding the milk and vegetable stock. Cook and whisk until the mixture comes to a boil. Reduce heat to low and cook until mixture thickens, 10-20 minutes.
6 cups milk, 2 cups vegetable or chicken stock
Stir in the potatoes, cheese and sour cream. Taste, then season with salt & black pepper.
2 cups shredded sharp cheddar cheese, 8 ounces sour cream, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
Garnish with your favorite baked potato toppings:
Crispy bacon, extra cheese, butter, sliced green onions, crushed crackers, cooked sausage, sour cream, Greek yogurt, chopped jalapenos, chopped cilantro, cooked cubed chicken, cooked ground beef.
Shredded cheddar cheese, Crumbled cooked bacon, Sliced green onions
Serve immediately.
Enjoy!
Note: If soup becomes too thick, add more vegetable stock. If it is too thin, cook until it becomes the desired consistency.

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