Loaded Baked Potato Soup
About this recipe
This Loaded Baked Potato Soup is a warm, comforting dish that combines the rich flavors of bacon, creamy cheese, and tender potatoes. It's perfect for chilly evenings when you're craving something hearty and satisfying.
In this recipe, The Domestic Geek shows us how to create a deliciously thick soup that captures the essence of a loaded baked potato, making it a great choice for a cozy dinner.
Ingredient notes
- You can substitute the bacon with melted butter if you prefer a vegetarian option.
- For a lighter soup, use skimmed milk instead of broth; for a richer consistency, opt for 2% milk.
Tips from The Domestic Geek’s video
- Cook the bacon until crispy to ensure it adds maximum flavor to the soup base.
- Whisk the flour in the bacon fat until it turns golden brown to eliminate the raw flour taste and help thicken the soup.
- You can choose to blend the soup for a smooth texture or leave it chunky, depending on your preference.
Good to know
- How long does it take to make this soup?
- The total time to make this Loaded Baked Potato Soup is 45 minutes.
- What type of potatoes should I use?
- Russet potatoes are ideal for this recipe as they are commonly used in traditional baked potatoes.
- Can I use vegetable broth instead of chicken broth?
- Yes, you can substitute chicken broth with vegetable broth.
- How many servings does this recipe yield?
- This recipe yields 4 servings.
No life story here — the video and the recipe are the whole point. All credit to The Domestic Geek: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cook the bacon in a pot until crispy, then remove and set aside.
- 2
Add all-purpose flour to the bacon fat in the pot and whisk until it turns golden brown.
- 3
Pour in the chicken broth (or vegetable broth) and whisk to combine.
- 4
Add the diced russet potatoes to the pot, season with salt and pepper, and cover.
- 5
Reduce heat to medium-low and cook for 20 to 25 minutes, or until the potatoes are fully cooked.
- 6
Optionally, use a hand blender to blend the soup until smooth, or leave it chunky.
- 7
Stir in the sour cream, grated cheddar cheese, cooked bacon, and chopped green onions until well combined and melted.
- 8
Serve hot, garnished with extra cheddar cheese, bacon, and green onions.
Credit where it’s due: this recipe was transcribed from The Domestic Geek’s original video on YouTube. Follow them there — it’s their dish.
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