Loaded Baked Potato Soup Recipe
A comforting and creamy soup filled with tender potatoes, crispy beef bacon, and rich flavors, perfect for chilly days and customizable with various toppings.
Ingredients
- 6 strips Beef bacon
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, chopped
- 3 cloves Garlic, minced
- ⅓ cup All-purpose flour
- 2 ½ pounds Gold potatoes, peeled and diced
- 4 cups Chicken broth
- 2 cups Milk
- ⅔ cup Heavy cream
- 1 ½ teaspoons Salt
- 1 teaspoon Ground black pepper
- ¼ to ½ teaspoon Ancho chili powder
- ⅔ cup Sour cream
Optional Toppings
- Shredded cheddar cheese
- Extra beef bacon
- Chopped chives
Instructions
- Crisp the beef bacon in a large Dutch oven over medium heat until browned and crispy. Remove it with a slotted spoon and set aside.
- Add butter to the pot and let it melt. Sauté the chopped onion until soft and translucent, about 3–5 minutes. Stir in the minced garlic for another 30 seconds until fragrant.
- Sprinkle flour over the onion mixture and stir until smooth to thicken the soup.
- Add the diced potatoes, chicken broth, milk, and heavy cream. Season with salt, black pepper, and ancho chili powder. Bring to a boil, then reduce to a simmer and cook for about 10 minutes until the potatoes are tender.
- Carefully blend about half of the soup until smooth and return it to the pot.
- Stir in the sour cream and crispy beef bacon. Simmer for another 10–15 minutes.
- Serve hot and top with your favorites like shredded cheddar cheese, additional sour cream, or chives.
Notes
- Choose quality bacon for rich flavor.
- Cut potatoes evenly for even cooking.
- Garnish generously with toppings for added flavor and texture.
Nutrition
Calories: 450kcalCarbohydrates: 35gProtein: 12gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 4g
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