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Loaded Baked Potato Soup Creamy

Print Recipe
Prep Time 15 minutes
Cook Time 34 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

Ingredients
  • 6 slices thick-cut bacon chopped — about 6 oz (170 g)
  • 2 tbsp unsalted butter 28 g
  • 1 medium yellow onion finely diced — about 1 cup (150 g)
  • 3 garlic cloves minced (9 g)
  • 1/4 cup all-purpose flour 30 g
  • 4 cups low-sodium chicken broth 960 ml
  • 2 1/2 lb russet potatoes peeled and cubed (1,134 g)
  • 1 tsp kosher salt 6 g
  • 1/2 tsp ground black pepper 1 g
  • 1/2 tsp smoked paprika 1 g
  • 2 cups whole milk 480 ml
  • 1 cup heavy cream 240 ml
  • 1 cup full-fat sour cream 230 g
  • 2 cups freshly shredded sharp cheddar cheese 226 g
  • 1/4 cup sliced fresh chives 12 g

Method
 

Instructions
  1. Cook the bacon in a Dutch oven over medium heat for 7–9 minutes. Transfer it to a paper towel-lined plate, leaving 2 tbsp bacon fat in the pot.
  2. Add the butter and onion. Cook for 4–5 minutes, then stir in the garlic for 30 seconds.
  3. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth.
  4. Add the potatoes, salt, pepper, and paprika. Simmer partially covered for 15–18 minutes, until fork-tender.
  5. Mash about one-third of the potatoes directly in the pot.
  6. Stir in the milk and cream. Cook over low heat for 3–4 minutes without boiling.
  7. Remove from the heat. Temper the sour cream with warm soup, then stir it into the pot.
  8. Gradually stir in the cheddar. Add half the bacon and chives, then season to taste.
  9. Serve topped with the remaining bacon, cheese, chives, and sour cream.