Description
A rich and comforting Loaded Baked Potato Soup featuring tender baked russet potatoes, crispy bacon, sharp cheddar, and savory seasonings, finished with fried potato skins and fresh green onions for a perfect hearty meal.
Ingredients
Scale
Main Soup Ingredients
- 3 1/4 lbs. russet potatoes (about 5 large, evenly sized)
- 9 oz bacon, chopped
- 1/4 cup all-purpose flour
- 1 large bunch green onions, sliced (light and green portions separated)
- 1 Tbsp minced garlic (3 cloves)
- 3 1/2 cups low-sodium chicken broth
- 3 cups milk (2% or whole)
- Salt and black pepper to taste
- 1/2 cup sour cream
- 1 to 2 cups shredded sharp cheddar cheese (white or yellow), plus more for serving
- 1/3 cup finely grated parmesan cheese
Optional Fried Potato Skins
- 3 Tbsp olive oil
- Reserved baked potato skins from about 4 potatoes
Instructions
- Preheat and Bake Potatoes: Preheat your oven to 400 degrees Fahrenheit. Scrub the potatoes thoroughly under cool running water, then pierce each several times with a fork. Place the potatoes on a baking sheet and bake them until they are tender when pierced with a knife, about 1 hour to 1 hour 15 minutes. Remove and let cool enough to handle.
- Cook Bacon: In a large pot over medium heat, cook the chopped bacon until just crisp. Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered bacon fat in the pot.
- Sauté Aromatics and Thicken: Reduce heat to low and add the light portions of the sliced green onions to the bacon fat. Sauté for 1 minute. Sprinkle in the flour and cook, stirring constantly, for 30 seconds. Add minced garlic and continue to stir for another 30 seconds.
- Add Liquids and Potatoes: Slowly pour in the chicken broth while stirring to avoid lumps, then add the milk. Scoop out the potato flesh from the baked potatoes, leaving the skins intact for later use, and add the potato flesh to the pot.
- Simmer Soup: Season with salt and black pepper to taste. Bring the soup to a light simmer over medium-high heat, stirring frequently. Reduce heat to medium-low, cover, and let it simmer for about 5 minutes, stirring occasionally.
- Mash and Add Cheese: Remove the pot from heat and use a potato masher to mash the potatoes into smaller chunks for a creamy texture. Stir in the sour cream, shredded cheddar cheese, and parmesan cheese. Add more cheddar cheese (up to 1 cup) if you want a stronger cheesy flavor.
- Prepare Fried Potato Skins: Dice the reserved baked potato skins from about 7 or 8 halves into small pieces. Heat olive oil in a 12-inch skillet over medium-high heat. Add the diced potato skins, season with salt and pepper, and fry, tossing occasionally, until golden and crisp, about 7 to 10 minutes.
- Serve: Ladle the soup into individual bowls. Top with additional cheddar cheese, cooked bacon, fried potato skins, and the green portions of the sliced green onions for garnish.
Notes
- Use thicker green onions with substantial white/light portions for the best flavor or use two bunches to get about 1 cup of the light portion.
- You can substitute the green onion light portion with 1 cup of finely chopped yellow onion, sautéed for 6 minutes before adding the garlic and flour.
- For a richer soup, whole milk is preferable though 2% milk works well too.
- Adjust salt carefully as bacon and cheeses contribute to the saltiness.
- Fried potato skins add texture but can be omitted for a simpler soup.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
