Classic Loaded Baked Potato Soup

A creamy and comforting soup loaded with all the classic baked potato toppings.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

2 lbs russet potatoes

4 tbsp butter

1 medium yellow onion

2 stalks celery

3 cloves garlic

0.25 cup all-purpose flour

4 cup chicken broth

2 cup milk

1 cup heavy cream

1.5 cup cheddar cheese

6 strips bacon

0.5 cup sour cream

0.25 cup green onions

1.5 tsp salt

0.5 tsp black pepper

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1
Wash and dice the potatoes into 1-inch cubes. Do not peel.
2
In a large pot or Dutch oven, melt 4 tbsp butter over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes.
5 min
3
Mince the garlic and add it to the pot. Cook for 1 minute more until fragrant.
4
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute.
5
Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer.
6
Add the cubed potatoes, milk, salt, and pepper. Bring back to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender.
15 min
7
While the soup simmers, cook the bacon in a separate skillet until crisp. Drain on paper towels, then crumble. Reserve bacon bits and some bacon fat for garnish.
8
Once potatoes are tender, use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, carefully transfer about half the soup to a regular blender, blend until smooth, and return to the pot.
9
Stir in the heavy cream and 1 cup of the cheddar cheese until the cheese is melted and the soup is creamy.
10
Taste and adjust seasoning with salt and pepper if needed.
11
Serve hot, garnished with crumbled bacon, remaining cheddar cheese, sour cream, and chopped green onions.

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