Loaded Baked Potato Soup

Ingredients

  • For the Soup:
    • 4 large russet potatoes
    • 4 strips bacon, diced
    • 1 medium onion, finely chopped
    • 3 cloves garlic, minced
    • 1/4 cup all-purpose flour
    • 4 cups chicken broth
    • 2 cups milk
    • 1 cup heavy cream
    • 1/2 teaspoon smoked paprika
    • Salt and pepper to taste
  • For the Garnish:
    • 1 cup shredded cheddar cheese
    • 1/2 cup sour cream
    • 1/4 cup chives, chopped
    • Additional bacon bits
    • Shredded Parmesan cheese (optional)

Instructions

  1. Prepare the Potatoes:
    • Preheat the oven to 400°F (200°C). Scrub the potatoes clean, poke a few holes in them with a fork, and bake for about 1 hour, or until tender. Once cooked, let them cool slightly, then peel and coarsely mash the potatoes. Set aside.
  2. Cook the Bacon:
    • In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels, leaving about 2 tablespoons of bacon fat in the pot.
  3. Sauté the Aromatics:
    • Add the chopped onion to the pot with the bacon fat. Sauté until the onion becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute.
  4. Make the Roux:
    • Stir in the flour and cook for about 2 minutes, stirring constantly, until the mixture becomes lightly browned. This will help thicken the soup.
  5. Add the Liquids:
    • Gradually whisk in the chicken broth, making sure to break up any lumps of flour. Then, add the milk and heavy cream. Bring the mixture to a simmer.
  6. Add the Potatoes and Seasonings:
    • Stir in the mashed potatoes and smoked paprika. Season with salt and pepper to taste. Let the soup simmer for about 15 minutes, stirring occasionally, until thickened and creamy.
  7. Final Adjustments:
    • If the soup is too thick, add more milk or broth to reach the desired consistency. Adjust the seasoning as needed.
  8. Serve:
    • Ladle the soup into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, crispy bacon bits, and chopped chives. Sprinkle with Parmesan cheese if desired.

Nutrition Information (Approximate per serving):

  • Calories: 450
  • Protein: 15g
  • Fat: 28g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Sugar: 6g
  • Sodium: 800mg

Tips and Variations

  1. Potato Variations: For a slightly different texture, you can leave some potato chunks in the soup instead of fully mashing them.
  2. Healthier Options: Substitute half-and-half or whole milk for the heavy cream to lighten the soup.
  3. Vegetarian Version: Omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika for a smoky flavor.
  4. Extra Toppings: Add green onions, croutons, or a sprinkle of hot sauce for an extra kick.
  5. Storage: This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little milk if the soup has thickened too much.

Enjoy this rich and comforting loaded baked potato soup, perfect for a chilly day or as a hearty meal!