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Creamy Loaded Baked Potato Soup

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A rich and creamy loaded baked potato soup, perfect for cold weather and full of comforting flavors.

Ingredients

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  • 4 large russet potatoes, baked
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 6 slices bacon, cooked and crumbled
  • 2 green onions, sliced
  • Extra shredded cheddar cheese for topping
  • Extra sour cream for serving

Instructions

  1. Preheat your oven and bake the potatoes until they are fork-tender; let them cool, then peel and dice them.
  2. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent.
  3. Stir in minced garlic and cook for another minute until fragrant.
  4. Add the flour to the pot, stirring constantly, and cook for about 1-2 minutes to get rid of the raw flour taste.
  5. Slowly whisk in the chicken broth until the mixture is smooth.
  6. Gradually add the milk and heavy cream, stirring continuously to combine.
  7. Bring the mixture to a gentle simmer, then add salt, black pepper, and smoked paprika.
  8. Stir in the diced baked potatoes, allowing them to heat through and break down slightly for about 10 minutes.
  9. Remove the pot from heat and stir in shredded cheddar cheese until fully melted.
  10. Add the sour cream and mix well until the soup is creamy and smooth.
  11. Serve hot, garnished with crumbled bacon, sliced green onions, extra cheddar cheese, and a dollop of sour cream if desired.

Notes

For a creamier soup, use an immersion blender after adding the cheese. Substitute with low-fat milk for a lighter version.

Nutrition

Find it online: https://lunarecipez.com/creamy-loaded-baked-potato-soup/

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