Loaded Baked Potato Soup: The “Don’t LOSE This” Recipe

There is nothing quite as comforting as a bowl of thick, velvety potato soup on a chilly evening. This isn’t just a “potato soup”—it is a Loaded Baked Potato Soup, designed to mimic the flavor of a fully dressed potato from your favorite steakhouse.

The secret to this recipe lies in the base: we use a combination of mashed and cubed potatoes to create a texture that is both creamy and hearty.

The Ingredients

The Foundation

• 4 large Russet potatoes, scrubbed (Russets provide the best starch for a thick soup).

• 4 tbsp unsalted butter

• 1/4 cup all-purpose flour

The Flavor & Cream

• 8 slices bacon, thick-cut (to be chopped into crispy bits).

• 3 cups whole milk (or 2 cups milk and 1 cup heavy cream for extra richness).

• 1/2 cup sour cream

• 2 cups chicken broth (or vegetable broth).

• 1 tsp garlic powder

• Salt and black pepper to taste.

The “Loaded” Toppings

• 1 ½ cups sharp cheddar cheese, shredded.

• 1 bunch green onions, thinly sliced.

• Extra sour cream for dolloping.

Instructions

1. Prep the Potatoes

You have two choices here for the “Baked” flavor:

• The Traditional Way: Prick the potatoes with a fork and bake them at 200°C (400°F) for 1 hour until soft. Scoop out the insides and set aside.

• The Quick Way: Peel and cube the potatoes into 1-inch chunks. Boil them in salted water for 10–12 minutes until fork-tender. Drain and set aside.

2. Crisp the Bacon

In a large Dutch oven or heavy-bottomed pot, cook the 8 slices of bacon over medium heat until crispy.

• Crucial Step: Remove the bacon and drain on paper towels, but keep 1–2 tablespoons of the bacon fat in the pot. This is “liquid gold” for the soup base.

3. Build the Roux

Add the 4 tbsp of butter to the bacon fat in the pot. Once melted, whisk in the 1/4 cup of flour. Cook for 1–2 minutes while whisking constantly to remove the raw flour taste. The mixture should look pale and bubbly.

4. Simmer and Thicken

Slowly pour in the chicken broth and milk, whisking vigorously to prevent lumps. Simmer over medium-low heat for 5–8 minutes until the liquid thickens enough to coat the back of a spoon.

5. Combine

Add your prepared potatoes to the pot.

• Chef’s Tip: Use a potato masher directly in the pot to crush about half of the potatoes. This creates a thick, rustic texture while leaving some chunks for “bite.”

• Stir in the garlic powder, salt, pepper, and 1 cup of the cheddar cheese.

6. The Final Touch

Turn off the heat and stir in the sour cream. This adds the signature tang of a baked potato. Fold in half of your crispy bacon bits.

Serving Suggestions

Serve steaming hot in deep bowls. Top each serving with:

1. A generous sprinkle of the remaining cheddar cheese.

2. A handful of green onions.

3. The rest of the crispy bacon bits.

4. A crack of fresh black pepper.

Quick Reference: Success Tips