Description
Make a hearty, creamy Loaded Baked Potato Soup that tastes like you spent all day on it, even when you need comfort fast. This recipe brings family warmth to your winter table.
Ingredients
- Potatoes (Russet or Idaho), scrubbed and diced
- Chicken or Vegetable Broth
- Butter
- Onion, chopped
- Celery, chopped
- All-purpose flour
- Milk or Half-and-Half
- Shredded Cheddar Cheese
- Bacon, cooked and crumbled
- Sour Cream or Greek Yogurt
- Chives, chopped
- Salt to taste
- Black Pepper to taste
Instructions
- Sauté the chopped onion and celery in butter until soft.
- Add the diced potatoes to the pot with the broth. Bring to a boil, then simmer until potatoes are tender.
- In a separate small pan, melt a little more butter. Whisk in the flour to create a roux. Cook for one minute.
- Slowly whisk the roux into the simmering soup mixture. Stir constantly until the soup begins to thicken.
- Stir in the milk or half-and-half. Heat through, but do not boil.
- Remove the soup from the heat. Stir in most of the shredded cheddar cheese until melted and creamy. Reserve some cheese for topping.
- Season the soup with salt and pepper. Taste and adjust seasoning.
- Ladle the soup into bowls. Top each serving generously with crumbled bacon, reserved cheddar cheese, a dollop of sour cream, and fresh chives.
Notes
- For extra creaminess, mash about one-third of the cooked potatoes against the side of the pot before adding the dairy.
- You can use pre-cooked bacon bits to save time.
- If you prefer a smoother soup, use an immersion blender to puree part of the soup base before adding cheese.
- This soup freezes well if you omit the sour cream garnish until serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Comfort Eats
- Method: Stovetop Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
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