Soup enthusiasts, rejoice! Indulge in the comforting embrace of this Creamy Loaded Baked Potato Soup with Bacon and Cheese, a delightful twist on the classic baked potato. This soul-warming dish combines the richness of creamy soup, the heartiness of fresh potatoes, the savory allure of bacon, and the gooey goodness of cheese.

Creamy Loaded Baked Potato Soup with Bacon and Cheese

Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6-8
Cuisine: American

Ingredients:

• 4 potatoes (Honey Gold, Yukon Gold, red, or Russet)
• 8 slices of bacon
• 2 tablespoons bacon grease
• 4 tablespoons butter
• 2 garlic cloves, minced
• 1/4 cup yellow onion, finely chopped
• 1/3 cup all-purpose flour
• 2 cups milk
• 1 cup half and half
• 2 cups chicken stock (or bone broth)
• 1.5 teaspoons salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 cup shredded mild cheddar cheese (freshly grated)
• 1 cup shredded sharp cheddar cheese (plus extra for garnish)
• 1 cup sour cream
• Chives for garnish

Expert Tips:

• For a thicker consistency, add 1/4 cup instant potato flakes to the soup.
• Customize the spice level by incorporating 1/4 teaspoon hot sauce or cayenne pepper.
• Experiment with substitutions, such as using green onions instead of chives or vegetable broth in lieu of chicken broth.
• Elevate the soup’s richness by opting for Greek yogurt instead of sour cream.
• If heavy cream is more to your liking, it can be substituted for half and half.

How to Make Creamy Loaded Baked Potato Soup with Bacon and Cheese

1. Prick potatoes with a fork and microwave on high for 15 minutes. Once cooled, cut into bite-sized chunks.
2. Cook bacon in the oven at 400 degrees for 18 minutes. Move to paper towels, reserving bacon grease. Once cooled, crumble into small pieces.
3. In a large pot over medium-low heat, melt butter, add bacon grease, and sauté onion for 2-3 minutes until tender. Add garlic and cook for 30 seconds.
4. Create a roux by whisking in flour gradually.
5. Slowly add milk and half and half to the roux, whisking until smooth.
6. Gradually incorporate chicken stock, salt, and pepper, whisking until slightly thickened (5-7 minutes).
7. Stir in shredded cheeses, bacon crumbles, and sour cream.
8. Remove pot from heat, add potato chunks (breaking some against the edge for texture).
9. Serve hot, topped with cheese, bacon, a dollop of sour cream, and chives.

Recipe FAQs:

Q: How can I make the soup thicker?
A: Add 1/4 cup instant potato flakes for a thicker consistency.

Q: Can I make substitutions in the recipe?
A: Yes! Explore alternatives like green onions for chives, vegetable broth for chicken broth, or Greek yogurt for sour cream.

Q: How should I store leftovers?
A: Store in an airtight container for up to two days in the refrigerator.

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Creamy Loaded Baked Potato Soup

Yield: 6-8

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Bite Into Bliss: Creamy, cheesy, and oh-so-satisfying. Loaded Potato Soup - where every spoonful is a celebration of flavors.

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Ingredients

• 4 potatoes (Honey Gold, Yukon Gold, red, or Russet)
• 8 slices of bacon
• 2 tablespoons bacon grease
• 4 tablespoons butter
• 2 garlic cloves, minced
• 1/4 cup yellow onion, finely chopped
• 1/3 cup all-purpose flour
• 2 cups milk
• 1 cup half and half
• 2 cups chicken stock (or bone broth)
• 1.5 teaspoons salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 cup shredded mild cheddar cheese (freshly grated)
• 1 cup shredded sharp cheddar cheese (plus extra for garnish)
• 1 cup sour cream
• Chives for garnish

Instructions

1. Prick potatoes with a fork and microwave on high for 15 minutes. Once cooled, cut into bite-sized chunks.
2. Cook bacon in the oven at 400 degrees for 18 minutes. Move to paper towels, reserving bacon grease. Once cooled, crumble into small pieces.
3. In a large pot over medium-low heat, melt butter, add bacon grease, and sauté onion for 2-3 minutes until tender. Add garlic and cook for 30 seconds.
4. Create a roux by whisking in flour gradually.
5. Slowly add milk and half and half to the roux, whisking until smooth.
6. Gradually incorporate chicken stock, salt, and pepper, whisking until slightly thickened (5-7 minutes).
7. Stir in shredded cheeses, bacon crumbles, and sour cream.
8. Remove pot from heat, add potato chunks (breaking some against the edge for texture).
9. Serve hot, topped with cheese, bacon, a dollop of sour cream, and chives.

Notes

• For a thicker consistency, add 1/4 cup instant potato flakes to the soup.
• Customize the spice level by incorporating 1/4 teaspoon hot sauce or cayenne pepper.
• Experiment with substitutions, such as using green onions instead of chives or vegetable broth in lieu of chicken broth.
• Elevate the soup's richness by opting for Greek yogurt instead of sour cream.
• If heavy cream is more to your liking, it can be substituted for half and half.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 562Total Fat: 39gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 107mgSodium: 1074mgCarbohydrates: 32gFiber: 2gSugar: 8gProtein: 22g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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