Description
A creamy, comforting Loaded Baked Potato Soup packed with tender potatoes, crispy bacon, sharp cheddar, and a blend of rich cheeses, topped with fried potato skins and green onions for a deliciously hearty meal.
Ingredients
Scale
Soup
- 3 1/4 lbs. russet potatoes (about 5 large)
- 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 Oven and Bake Potatoes: Preheat oven to 400 degrees Fahrenheit. Scrub and rinse potatoes thoroughly, then pierce each several times with a fork. Place them directly in the oven and bake for about 1 hour to 1 hour 15 minutes until tender when pierced with a knife. Remove and let cool.
- Cook Bacon: In a large pot over medium heat, cook chopped bacon until just crisp. Remove bacon with a slotted spoon and set it on paper towels to drain, leaving the rendered fat in the pot.
- Sauté Onions and Make Roux: Return pot to low heat, add the light portion of the sliced green onions and sauté for 1 minute. Sprinkle flour over and cook while stirring for 30 seconds. Add minced garlic and stir for another 30 seconds.
- Add Liquids and Potatoes: Slowly pour in the chicken broth while stirring, then add the milk. Scoop out the flesh of the baked potatoes, leaving the skins reserved. Transfer the potato flesh to the soup pot.
- Simmer Soup: Season the soup generously with salt and black pepper. Bring to a light simmer over medium-high heat with frequent stirring. Reduce to medium-low, cover, and simmer for about 5 minutes, stirring occasionally.
- Mash Potatoes and Add Cheeses: Remove the pot from heat and use a potato masher to mash the potatoes into smaller chunks within the soup. Stir in sour cream, cheddar cheese, and parmesan. For extra cheesy flavor, add up to 1 more cup of cheddar as desired.
- Prepare Fried Potato Skins: Dice the reserved baked potato skins into small pieces. Heat olive oil in a 12-inch skillet over medium-high heat. Add the diced skins, season with salt and pepper, and cook tossing occasionally until golden brown and crisp, about 7 to 10 minutes.
- Serve: Ladle the soup into bowls and top with additional shredded cheddar, the cooked bacon, fried potato skins, and the green parts of the sliced green onions.
Notes
- Look for thicker green onions to ensure a good amount of the flavorful light portion, or use two bunches to get nearly 1 cup sliced light portion.
- You can substitute the light portion of green onions with 1 cup finely chopped yellow onion, sautéed for 6 minutes before adding garlic and flour.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
