Loaded Baked Potato Soup
This Loaded Baked Potato Soup is a velvety, creamy, soup that is the epitome of comfort food! It's easy to make, packed with flavor, and comes together in under an hour. Top with crispy bacon, sharp cheddar cheese, and a dollop of tangy sour cream!
Equipment
Ingredients
- 3 lbs Russet Potatoes, (washed and peeled)
- 6 pieces Bacon
- 3 Celery Stalks, (chopped)
- 2 Carrots, (chopped)
- 1 Yellow Onion, (chopped)
- 3 cloves Garlic, (diced)
- 1 tbsp Garlic Paste
- 3 sprigs Fresh Thyme, (stems removed)
- 1 tbsp Fresh Rosemary, (chopped)
- 2 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1 tsp Dried Parsley
- 1/8 tsp Cayenne Pepper
- 1 tbsp Chicken bouillon paste
- 1/2 cup Salted Butter
- 1/4 cup All Purpose Flour
- 5-6 cups Whole Milk
- 1/2 cup Sour Cream
Optional Garnishes
- Bacon
- Chives
- Green Onions
- Cheddar Cheese
Instructions
- Wash potatoes and pat dry. Peel and cut potatoes into 1-1 ½ inch chunks. Set aside.
- Add bacon to a large dutch oven and saute on medium-low heat to render the fat and crisp up the bacon. Once the bacon is cooked and browned, remove the crispy bacon from the pot and leave the bacon grease behind.
- Add onions, celery, and carrots to the pot and cook until softened and fragrant, about 5-7 minutes. Season with salt and black pepper. Add garlic and garlic paste and continue to cook for an additional 2-3 minutes. Then add the chopped potatoes, thyme, rosemary, seasonings, and chicken bouillon paste. Toss together and add the butter and gently mix until the butter is melted.
- Once the butter is fully melted, add the flour, toss to coat, and pour in 4 cups of whole milk. Bring to a boil, stirring occasionally to ensure the bottom of the pot doesn't burn, and then reduce the heat to low and cook for 15-20 minutes, until the potatoes are fork tender.
- Pour half of the soup into a blender (or you can use an immersion blender) and blend until creamy and smooth. Pour back into the pot and add sour cream. Taste for salt and pepper and adjust as needed.
- Add an additional 1-2 cups of whole milk if you prefer a thinner textured soup.
- Garnish with the bacon, chives, sharp cheddar cheese,and sour cream and serve.
Notes
Tips
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- Please wash your potatoes! They're very dirty and you don't want any of that in your soup!
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- If you don't have a blender, you can simply use a potato masher and mash until the soup is the consistency you prefer.
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- For a thinner texture, add a little vegetable broth or chicken broth. Start by adding a 1/2 cup at a time and stir to ensure it's fully incorporated prior to adding more.
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- Season generously, but taste as you go! Because of the bacon and chicken bouillon paste, it's easy to add too much salt. Be careful not to! Taste as you go and let your tastebuds guide you.
- For a gluten free option, use cornstarch as opposed to flour to thicken the soup.
- Don't have any sour cream? Plain Greek yogurt works beautifully here too!
- If you don't have any bacon in the fridge, you can use olive oil and simply top the soup with bacon bits.
Nutrition
Calories: 598kcal, Carbohydrates: 58g, Protein: 16g, Fat: 35g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 564mg, Potassium: 1378mg, Fiber: 4g, Sugar: 12g, Vitamin A: 1338IU, Vitamin C: 15mg, Calcium: 321mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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