Instructions
- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Using a slotted spoon, remove the bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the pot.
- Add the chopped onion to the pot with the reserved bacon fat. Sauté over medium heat for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
- While the potatoes are simmering, melt the butter in a separate medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will be a pale, thick paste.
- Gradually whisk in the whole milk and heavy cream into the roux, a little at a time, until smooth and no lumps remain. Continue to cook over medium heat, stirring frequently, until the mixture thickens slightly, about 5-7 minutes. Remove from heat.
- Once the potatoes are tender, use a potato masher or the back of a large spoon to partially mash some of the potatoes directly in the pot. Aim to mash about half of the potatoes to create a creamy texture while leaving some chunks for bite.
- Pour the thickened milk and cream mixture into the pot with the potatoes and broth. Stir well to combine.
- Stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth. Then, stir in the sour cream until fully incorporated.
- Season the soup generously with salt and freshly ground black pepper to taste. Remember that the bacon and broth already contribute some salt.
- Ladle the hot soup into bowls. Garnish each serving with additional shredded cheddar cheese, crispy bacon bits, and fresh chopped chives or green onions. Serve immediately.
Cooking Tips and Variations
Achieving the perfect consistency for your Loaded Baked Potato Soup is key. For a thicker soup, you can mash more of the potatoes or allow the soup to simmer gently for a few extra minutes after adding the dairy, which will help reduce and thicken it further. If you prefer a thinner soup, you can always add a splash more chicken broth or milk until it reaches your desired texture. When selecting potatoes, Russet potatoes are highly recommended for their high starch content, which contributes to the soup’s creamy texture and helps it thicken naturally. Yukon Gold potatoes are also a good choice, offering a slightly buttery flavor and creamy consistency, while red potatoes can be used if you prefer a firmer potato chunk that holds its shape well.
The “loaded” aspect of this soup is where you can truly make it your own! Beyond the classic bacon, cheddar, and chives, consider adding a dollop of extra sour cream or Greek yogurt for a tangy kick. Freshly chopped green onions provide a milder onion flavor than chives and a vibrant green color. For a spicier twist, a pinch of red pepper flakes or a dash of hot sauce stirred into the soup can add a welcome heat. Other cheese options include Monterey Jack, Colby, or a smoky Gouda for a different flavor profile. You can also experiment with other toppings like crispy fried onions, a sprinkle of smoked paprika, or even some thinly sliced jalapeños for those who enjoy a bit of heat. Don’t be afraid to get creative with your garnishes!
For those looking to make this soup vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can replace the bacon with smoked paprika or liquid smoke for a smoky flavor, or add sautéed mushrooms for an earthy richness. To make it vegan, in addition to the changes for vegetarian, substitute plant-based milk (such as unsweetened almond or soy milk), a plant-based cream alternative, and vegan cheese. You’ll also need to use a plant-based butter alternative for the roux. For gluten-free versions, ensure your chicken broth is gluten-free and use a gluten-free all-purpose flour blend or cornstarch slurry (mixed with a little cold water) to thicken the soup instead of traditional flour.
Storage and Reheating
This Loaded Baked Potato Soup is fantastic for meal prepping, as it stores and reheats beautifully. To store any leftovers, allow the soup to cool completely to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, the soup can also be frozen. When freezing, it’s best to omit the sour cream and any fresh garnishes until reheating, as dairy can sometimes separate or change texture when frozen and thawed. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion, and freeze for up to 2-3 months.
When you’re ready to enjoy your stored soup, reheating is simple. If frozen, transfer the soup to the refrigerator to thaw overnight before reheating. For refrigerated soup, or thawed frozen soup, gently reheat it on the stovetop over medium-low heat, stirring frequently to prevent scorching, until it’s heated through. If the soup is too thick after reheating, you can thin it out with a splash of milk, cream, or chicken broth until it reaches your desired consistency. Avoid boiling the soup vigorously, especially if it contains dairy, as this can cause it to separate. Once reheated, stir in any fresh sour cream, cheese, bacon, and chives to restore its “loaded” glory before serving.
Frequently Asked Questions
Can I use pre-cooked bacon for this recipe?
While you can use pre-cooked bacon, cooking fresh bacon in the pot allows you to render the fat, which is then used to sauté the onions and garlic. This step adds a significant depth of flavor to the soup that you would miss with pre-cooked bacon. If you do use pre-cooked bacon, you might want to add a tablespoon or two of butter or olive oil to the pot before sautéing the aromatics to ensure they cook properly and to build a good flavor base.
What’s the best way to prevent the dairy from curdling when added to the soup?
The key to preventing dairy from curdling is to add it gradually and to avoid boiling it vigorously after it’s been incorporated. Ensure your milk and cream are at room temperature or slightly warmed before adding them to the roux. When you combine the thickened dairy mixture with the hot potato broth, stir continuously and keep the heat at a gentle simmer, never a rolling boil. Adding the sour cream at the very end and stirring it in until just combined also helps maintain a smooth texture.
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker! First, cook the bacon and sauté the onions and garlic on the stovetop as directed. Then, add the cooked bacon (reserving some for garnish), sautéed aromatics, diced potatoes, and chicken broth to your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, until the potatoes are tender. In a separate saucepan, prepare the roux with butter, flour, milk, and heavy cream as instructed, then stir this mixture into the slow cooker. Add the cheese and sour cream, stir until melted and combined, season, and then serve with garnishes. This method is great for hands-off cooking, but the stovetop method often yields a slightly richer, more developed flavor.
Why are Russet potatoes recommended over other types?
Russet potatoes are highly recommended for Loaded Baked Potato Soup because of their high starch content. When cooked, this starch breaks down, contributing to a naturally thick and creamy soup base, especially when some of the potatoes are partially mashed. Their fluffy texture also mimics the interior of a baked potato very well. Other potato types like waxy potatoes (e.g., red potatoes) tend to hold their shape more, which is fine if you prefer more distinct chunks, but they won’t contribute as much to the overall creaminess of the soup. Yukon Golds are a good compromise, offering a balance of starchiness and a buttery flavor.