LOADED BAKED POTATO SOUP

Of course! Loaded Baked Potato Soup is the ultimate comfort food in a bowl. It’s rich, creamy, and packed with all the flavors of your favorite loaded baked potato.

This recipe creates a luxuriously creamy soup without relying on a can of “cream of” anything. The secret is using the potato starch to naturally thicken the base.

---

THE ULTIMATE LOADED BAKED POTATO SOUP

This recipe strikes the perfect balance between decadent and full of real potato flavor.

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients

For the Soup Base:

· 6 slices thick-cut bacon, chopped
· 1 medium yellow onion, finely diced
· 3 cloves garlic, minced
· ⅓ cup all-purpose flour
· 4 cups chicken broth
· 4 large Russet potatoes (about 2.5 lbs), peeled and cubed into ½-inch pieces
· 1 teaspoon dried thyme or 3-4 fresh thyme sprigs
· 1 bay leaf (optional)
· 2 cups whole milk or half-and-half, warmed
· 1 cup heavy cream or additional half-and-half
· 2 cups sharp cheddar cheese, shredded (plus more for garnish)
· ½ cup sour cream (plus more for garnish)
· 1 teaspoon salt, or to taste
· ½ teaspoon black pepper, or to taste

For the Toppings (The “Loaded” Part!):

· Reserved cooked bacon
· Shredded cheddar cheese
· Sliced green onions or chives
· Sour cream
· Extra black pepper

---

Instructions

Step 1: Cook the Bacon

1. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy.
2. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave the rendered bacon fat in the pot.

Step 2: Build the Flavor Base

1. Add the diced onion to the bacon fat and cook over medium heat for 5-6 minutes, until soft and translucent.
2. Add the minced garlic and cook for another minute until fragrant.
3. Sprinkle the flour over the onions and garlic. Whisk constantly and cook for 1-2 minutes to form a roux (this will thicken the soup).

Step 3: Create the Soup

1. Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Whisk until the roux is fully incorporated and there are no lumps.
2. Add the cubed potatoes, dried thyme, and bay leaf (if using). Bring to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the potatoes are very tender.

Step 4: Thicken and Enrich

1. Once the potatoes are fork-tender, use a potato masher to mash about half of the potatoes right in the pot. This will naturally thicken the soup and create a perfect chunky-creamy texture.
2. Temper the dairy: Slowly stir in the warmed milk and heavy cream. This prevents the soup from curdling.
3. Let the soup heat through but do not let it boil after adding the dairy.
4. Turn off the heat. Gradually stir in the shredded cheddar cheese until melted and smooth.
5. Stir in the ½ cup of sour cream and the reserved cooked bacon (saving some for garnish).
6. Season generously with salt and black pepper. Taste and adjust seasoning as needed. Remove the bay leaf and thyme sprigs if used.

Step 5: Serve

1. Ladle the hot soup into bowls and top with your favorite loaded baked potato toppings: extra bacon, shredded cheese, a dollop of sour cream, and a generous sprinkle of green onions or chives.

---

Key Secrets for the Best Soup

· The Potato: Russet potatoes are essential. They break down and release starch, which helps thicken the soup naturally.
· Don’t Boil the Dairy: Once you add the milk, cream, and cheese, keep the soup below a simmer to prevent it from curdling or breaking.
· Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make your soup grainy. Block cheese shredded yourself will melt much more smoothly.
· Mashing is Key: Don’t skip mashing some of the potatoes! It creates the ideal texture without needing to blend the whole soup or add excessive thickeners.
· Make it Ahead: This soup thickens significantly as it cools. When reheating, add a splash of milk or broth to thin it to your desired consistency.

Slow Cooker Instructions

1. Cook the bacon and sauté the onions/garlic as directed in a skillet.
2. Transfer the onion/garlic mixture to the slow cooker. Add the flour and whisk in the chicken broth until smooth.
3. Add the cubed potatoes, thyme, and bay leaf. Do not add the dairy or cheese yet.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until potatoes are tender.
5. About 30 minutes before serving, mash the potatoes slightly. Stir in the warmed milk, cream, shredded cheese, sour cream, and cooked bacon. Let it heat through until the cheese is melted.

Enjoy this incredibly rich and satisfying bowl of comfort