Creamy Loaded Baked Potato Soup
Baked potato soup: master this hearty and comforting recipe loaded with crispy bacon, sharp cheddar, and tender russet potatoes. Perfect for a cozy meal.
Ingredients
- 4 medium-size russet potatoes (2-3/4 - 3lbs total)
- 3/4 lb (12oz) bacon (chopped)
- 4 tablespoons butter
- 1 yellow onion (chopped)
- salt and pepper
- 3 cloves garlic (pressed or minced)
- 6 tablespoons gluten free flour (or AP flour if not GF)
- 2 cups chicken stock or broth
- 4 cups milk (2% milk fat or higher recommended)
- 12 oz freshly grated sharp cheddar cheese (divided)
Instructions
- Preheat oven to 4250F. Bake pricked russet potatoes for 60-70 minutes until tender.
- Let potatoes cool, then scoop flesh into a bowl and mash. Measure 5 cups of mashed potatoes and set aside.
- Cook chopped bacon in a large pot until crisp. Remove bacon, reserving 2 tablespoons of fat.
- Add butter and onion to the pot; season with salt and pepper. Sauté until tender, then add garlic for 1 minute.
- Whisk in flour, then slowly add chicken stock and milk to create a smooth sauce. Simmer for 3-4 minutes until slightly thickened.
- Turn off heat. Whisk in half the reserved cheddar cheese, then the remaining cheese and sour cream until smooth.
- Stir in mashed potatoes and 2/3 of the cooked bacon. Taste and adjust seasoning.
- Ladle soup into bowls and top with reserved cheese, bacon, and chives or green onions.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.