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Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup Recipe
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★★★★★

5 from 11 reviews

This Loaded Baked Potato Soup is a rich and comforting dish packed with crispy bacon, tender Russet potatoes, creamy cheddar cheese, and a hint of garlic and Italian seasoning. Perfect for chilly days, this hearty soup combines classic baked potato flavors with a creamy broth, garnished with chives, sour cream, and extra cheese for an indulgent experience.

Ingredients

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Protein and Dairy

  • 12 ounces bacon, diced
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 4 ounces shredded medium cheddar cheese (plus extra for garnish)

Vegetables and Aromatics

  • 1 small yellow onion, diced
  • 6 cloves garlic, minced
  • 2 pounds Russet potatoes, diced
  • Sliced chives (for garnish)

Seasonings and Others

  • 1 teaspoon Italian seasoning
  • 5 tablespoons flour
  • 5 cups chicken stock or chicken broth
  • 1 teaspoon white wine vinegar
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Sour cream (for garnish)

Instructions

  1. Cook the Bacon: Heat a large pot over medium heat and add the diced bacon before it warms up. Cook, stirring gently until the bacon is crispy on all sides. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
  2. Sauté Onions: Without cleaning the pot, add the butter and allow it to melt. Add the diced onion along with a couple of pinches of salt and pepper. Cook, stirring frequently, for 6 to 8 minutes until the onions are softened and translucent.
  3. Add Garlic and Spices: Reduce heat to medium. Stir in the minced garlic, Italian seasoning, flour, salt, and pepper. Cook for 2 minutes, stirring frequently to allow the flour to cook and blend with the aromatics.
  4. Deglaze the Pot: Add a couple splashes of chicken stock to deglaze the pan, scraping up all the flavorful browned bits from the bottom with a spoon.
  5. Add Potatoes and Broth: Add the diced Russet potatoes, the remaining chicken stock, and a couple large pinches of salt and pepper. Stir to combine.
  6. Simmer the Soup: Bring the soup to a simmer over medium-high heat.
  7. Cook Potatoes: Reduce heat to low and simmer for 8 to 10 minutes, stirring every few minutes, until the potatoes are tender and cooked through.
  8. Add Cream and Cheese: Remove the pot from heat and stir in the heavy cream. Next, add the shredded cheddar cheese (reserving some for garnish) and white wine vinegar, stirring until the cheese melts completely. Then fold in the cooked bacon (reserve some for garnish).
  9. Season and Garnish: Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with shredded cheese, reserved bacon, sliced chives, and a dollop of sour cream.
  10. Enjoy and Share: Serve immediately while hot. If you loved this recipe, please leave a 5-star rating and review!

Notes

  • You can substitute chicken broth with vegetable broth for a lighter flavor.
  • For a thicker soup, mash some of the cooked potatoes directly in the pot before adding cream.
  • Use smoked paprika or cayenne pepper to add a smoky or spicy kick.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
  • For a vegetarian version, omit bacon and use vegetable broth; add smoked cheese for flavor.
  • Russet potatoes are preferred for their starchy texture that thickens the soup well.

Nutrition

Keywords: Loaded baked potato soup, creamy potato soup, bacon potato soup, comfort food, hearty soup

Find it online: https://thedishspot.com/loaded-baked-potato-soup-recipe/