Nothing beats a warm, hearty bowl of soup on a chilly day, and this Creamy Loaded Baked Potato Soup is just the ticket. It’s like a comforting hug in a bowl, packed with all the goodness of a loaded baked potato.
Russet potatoes are the stars here, providing a fluffy texture and hearty base for the soup. Baking them first enhances their flavor. Bacon brings a smoky, savory note that complements the creamy soup beautifully. Cheddar cheese adds a sharp, tangy richness, while sour cream offers a touch of tang and extra creaminess. Unsalted butter and all-purpose flour create a roux, thickening the soup without overpowering it. Chicken broth lends depth and savory undertones, and whole milk ensures a luscious texture. Finally, chives provide a fresh, oniony bite, and salt and pepper bring everything into balance.
This soup pairs wonderfully with a side of crusty bread or a simple green salad. For extra indulgence, serve with a dollop of sour cream and extra bacon crumbles on top.
Start by preheating your oven to 400°F (200°C). Grab those russet potatoes, wash them well, and pierce them a few times with a fork. Pop them directly onto the oven rack and bake for about an hour until they're tender—this step is crucial for getting that perfectly soft potato flesh.
While your potatoes are baking, let's multitask. In a large pot over medium heat, cook your bacon slices. You want them nice and crispy, which should take about 10 minutes. Once done, remove and crumble them, setting aside for later.
Using the same pot, melt the butter over medium heat. Whisk in the flour to create a roux—this will help thicken your soup. Gradually, whisk in the chicken broth and milk. Keep stirring to avoid any lumps, creating a smooth base.
Your potatoes should be ready by now. Carefully cut them open and scoop out the flesh, adding it directly into the pot. Give it a slight mash, leaving some chunks for texture. Stir in the sour cream, half of your cheddar cheese, and those crispy bacon crumbles.
Season the soup with salt and pepper to taste, letting it simmer on low for about 15 minutes. This allows all the flavors to meld together beautifully.
Serve your soup hot, garnished with the remaining cheddar cheese and a sprinkle of chives for that fresh pop of color.
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