Of course! Loaded Baked Potato Soup is the ultimate comfort food in a bowl. It’s creamy, hearty, and topped with all your favorite baked potato fixings.
This recipe creates a rich and flavorful soup from scratch, avoiding the “gluey” texture that can happen with some recipes. I’ll also include a slow cooker option.
The Ultimate Loaded Baked Potato Soup
This recipe uses a roux for a perfectly creamy base and bakes the potatoes first for that authentic, deep flavor.
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Yields: 6-8 servings
Ingredients
For the Soup Base:
· 6 slices thick-cut bacon, chopped
· 1 medium yellow onion, finely diced
· 3 cloves garlic, minced
· 1/3 cup all-purpose flour
· 4 cups (32 oz) chicken broth
· 4 cups (about 2 lbs) baked potato, peeled and cubed*
· 1 cup heavy cream or half-and-half
· 2 cups whole milk
· 1 ½ teaspoons salt
· ½ teaspoon black pepper
· ½ teaspoon smoked paprika
For the Toppings:
· 2 cups shredded sharp cheddar cheese
· Sour cream
· Sliced green onions or chives
· Reserved cooked bacon
*How to Bake Potatoes: Preheat oven to 400°F (200°C). Pierce 3-4 large russet potatoes with a fork. Rub with oil and salt. Bake for 50-60 minutes until tender. Let cool, then peel and cube. (Pro-Tip: For a shortcut, use 2 lbs of unpeeled red or Yukon Gold potatoes, cubed. Boil until tender, then use them with their skins on!)
Instructions
- Crisp the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate. Leave about 3 tablespoons of bacon fat in the pot.
- Sauté Aromatics: Add the diced onion to the bacon fat and cook for 5-6 minutes, until soft and translucent. Add the minced garlic and cook for one more minute until fragrant.
- Make the Roux: Sprinkle the flour over the onions and garlic. Whisk constantly and cook for about 1-2 minutes to remove the raw flour taste. The mixture will be thick and pasty.
- Create the Base: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Scrape the bottom of the pot to incorporate all the flavorful bits.
- Add Potatoes and Simmer: Add the cubed baked potatoes, salt, pepper, and smoked paprika. Bring the soup to a simmer, then reduce the heat to low. Let it simmer gently for 15-20 minutes to allow the flavors to meld. The soup will thicken slightly.
- Cream it Up: Stir in the heavy cream and milk. Heat through until warm, but do not boil. If you prefer a thicker soup, you can use a potato masher to mash some of the potatoes directly in the pot.
- Cheese Time: Turn off the heat. Gradually stir in the shredded cheddar cheese until it’s completely melted and smooth.
- Serve: Ladle the soup into bowls and top with the reserved crispy bacon, a dollop of sour cream, a sprinkle of extra cheese, and a generous amount of green onions.
Slow Cooker Method
- Cook the bacon in a skillet until crisp. Set aside.
- Sauté the onion in the bacon fat until soft. Add the garlic and cook for 1 more minute. Transfer this mixture to your slow cooker.
- Add the cubed raw potatoes (russet or Yukon Gold), chicken broth, salt, pepper, and paprika to the slow cooker. Do not add the cream, milk, or cheese yet.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are tender.
- About 30 minutes before serving, in a separate saucepan, melt 4 tablespoons of butter. Whisk in 1/3 cup of flour and cook for 1 minute. Slowly whisk in the heavy cream and milk until smooth. Cook, stirring, until thickened.
- Stir this cream mixture into the slow cooker. Add the shredded cheese and stir until melted.
- Serve with all the toppings!
Tips for the Best Soup
· The Roux is Key: Don’t skip cooking the flour for a full minute. This ensures your soup won’t have a “raw flour” taste and gives it a stable, creamy base.
· Cheese Science: Always add cheese off the direct heat. Boiling can cause the cheese to break and become greasy or grainy.
· Texture Control:
· Chunkier: Mash lightly with a potato masher.
· Smoother: Use an immersion blender to puree about half of the soup right in the pot.
· Make it Lighter: Substitute the heavy cream with extra whole milk or evaporated milk. Use reduced-fat cheese (though it won’t melt quite as smoothly).
· Flavor Boost: Stir in ½ cup of prepared ranch dressing along with the cream for a delicious twist.
This soup is a complete meal in a bowl and is guaranteed to be a hit with the whole family. Enjoy