Creamy Loaded Baked Potato Soup
A comforting and rich soup perfect for cozy nights, made with tender baked potatoes, crispy bacon, and a creamy base that highlights the hearty flavors of this classic dish.
Prep time: 15 minutesCook time: 1 hour 30 minutesServes: 6
Ingredients
4 large russet potatoes
8 slices bacon
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup unsalted butter
1/4 cup all-purpose flour
4 cups chicken broth
2 cups whole milk
1/4 cup chopped chives
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C) and bake the potatoes for 60 minutes until tender.
2. In a large pot, cook bacon until crispy, then remove and crumble.
3. In the same pot, melt butter and whisk in flour to create a roux.
4. Gradually add chicken broth and milk, stirring constantly to avoid lumps.
5. Scoop out the potato flesh and add to the pot, mashing it slightly for texture.
6. Stir in sour cream, half of the cheddar cheese, and crumbled bacon.
7. Season with salt and pepper, allowing the soup to simmer for 15 minutes.
8. Serve hot, garnished with remaining cheddar cheese and chives.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat on the stove over medium heat, stirring occasionally, until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
