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Cozy Loaded Baked Potato Soup for Chilly Nights

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A thick, creamy, and comforting potato soup loaded with bacon, cheddar cheese, and sour cream, perfect for warming up on cold winter nights.

Ingredients

Scale
  • 4 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour (or gluten-free flour blend)
  • 4 cups chicken broth
  • 2 cups whole milk (or 2% for lighter version)
  • 1 cup heavy cream
  • 2 large russet potatoes (about 1.5 pounds), peeled and diced into 1/2-inch cubes
  • 2 large Yukon Gold potatoes (about 1 pound), peeled and diced into 1/2-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 cup shredded sharp cheddar cheese (plus more for garnish)
  • 1/2 cup sour cream
  • 3 green onions, sliced
  • Extra crispy bacon crumbles (from the bacon you cooked earlier)

Instructions

  1. Cook the bacon (5 minutes): Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot—pour off the rest if there’s too much.
  2. Sauté the aromatics (4 minutes): Add the diced onion to the pot with the bacon fat. Cook over medium heat until softened and translucent, about 3 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Make the roux (3 minutes): Add the butter to the pot and let it melt completely. Sprinkle the flour over the onion mixture and stir constantly with a wooden spoon for about 2 minutes. This cooks out the raw flour taste and creates a thick paste. The mixture should be golden and smell slightly nutty.
  4. Build the broth (2 minutes): Slowly pour in the chicken broth while whisking constantly. Once the broth is incorporated, add the milk and heavy cream, whisking until smooth.
  5. Add the potatoes (20 minutes): Stir in the diced russet and Yukon Gold potatoes, salt, pepper, and smoked paprika. Bring the soup to a gentle simmer. Reduce the heat to medium-low, cover, and let it cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Blend for creaminess (2 minutes): Remove the pot from the heat. Use an immersion blender to blend about half of the soup directly in the pot, leaving plenty of potato chunks for texture. If using a regular blender, carefully transfer about 3 cups of the soup to the blender, blend until smooth, and return it to the pot.
  7. Finish with cheese and sour cream (3 minutes): Return the pot to low heat. Stir in the shredded cheddar cheese and sour cream until completely melted and incorporated. Do not let it boil after adding the dairy.
  8. Taste and adjust (1 minute): Ladle a small amount into a spoon and taste it. Add more salt, pepper, or a pinch of cayenne for heat if desired.
  9. Serve with toppings: Ladle the soup into bowls and top with crispy bacon, extra shredded cheddar, a dollop of sour cream, and sliced green onions. Serve immediately.

Notes

For best results, use sharp cheddar cheese and thick-cut bacon. If the soup thickens too much after sitting, thin it with a splash of chicken broth or milk when reheating. This soup tastes even better the next day as flavors meld.

Nutrition

Keywords: loaded baked potato soup, potato soup, comfort food, winter soup, bacon, cheddar, creamy soup

Find it online: https://platebelle.com/cozy-loaded-baked-potato-soup-for-chilly-nights/