This Loaded Baked Potato Soup is truly loaded with delicious flavor.
When it comes to a bowl of dreamy, creamy soup, you cannot top this one. This loaded baked potato soup is so creamy, satisfying, and filling that you’ll feel transported back to your childhood. It’s like your favorite creamy whipped potatoes topped with all your favorite toppings infused into a creamy soupy concoction that has the texture and feel of a luxurious bisque. It’s potato soup, elevated to new heights of flavor and creaminess.
The magic of this soup, however, comes from those few simple steps at the beginning of the making process that super-infuse this soup with flavor. Flavor with a capital “F.” Frying that bacon in the skillet, for example, helps you create all those “tasty brown bits” that chefs seek in each and every dish they fry, sauté, or roast, because they use those bits of meat and cooking fat, called fond, to impart intense flavors to their dishes.
So that bacon flavor suffuses the heavy cream, sour cream, and milk in this soup with heavenly bacon flavors that seep into all the ingredients. Then, the cheddar cheese brings not just rich, cheesy, umami flavor to your soup but also a naturally salty quality that makes foods taste fantastic before salt is even added.
Why you and your family will love loaded baked potato soup
There is nothing not to love about this incredibly creamy soup. Your kids will adore it because there’s not one flavor in loaded baked potato soup that kids don’t love. After all, this recipe uses three types of dairy to make it even richer, more velvety, and more flavorful, including whole milk, rich sour cream, and sweet, luscious heavy cream.
And it can complement virtually any side or sandwich, with its creamy potato profile. From a barbecued chicken sandwich to a BLT, all will taste good beside this hearty, creamy potato soup. A really delicious salad with lots of toppings is scrumptious with this soup, too.
How do I store leftovers?
This soup is so rich in dairy that it doesn’t freeze well. Sour cream is notorious for being a no-no to freeze, and heavy cream even more so. So, refrigerate leftovers in an airtight container for 3 to 4 days tops (minus any garnishes) and eat up.
Serving suggestions
Want soup and a great sandwich? Try sliders or sandwiches filled with this Easy Pulled Chicken In Red Sauce. These contrast so nicely with the creamy, wholesome potato soup. Or do an all white-themed feast with this Jennifer Aniston Salad and serve a Panna Cotta With Strawberries for dessert.
Loaded Baked Potato Soup
Ingredients
- 4 large russet potatoes
- 8 slices bacon
- 1/4 cup unsalted butter
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Chopped chives for garnish
Instructions
- Preheat the oven to 400 degrees F. Scrub russet potatoes and pierce them with a fork. Place directly on the oven rack and bake until tender, about 50-60 minutes. Remove from oven, let cool, then peel and dice.
- Meanwhile, in a skillet, cook bacon until crisp. Remove, drain on paper towels, crumble, and set aside. Reserve 2 tablespoons of bacon fat.
- In a large pot, melt butter and reserved bacon fat over medium heat. Add chopped onion and garlic, sauté until opaque. Sprinkle flour over and stir to form a roux. Gradually pour in chicken broth, whole milk, and heavy cream, whisking continuously until smooth. Add diced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove pot from heat. Stir in shredded cheddar cheese and sour cream until well combined. Serve hot, garnished with crumbled bacon and chopped chives.
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