Description
A creamy, comforting loaded baked potato soup packed with crispy bacon, tender Yukon Gold potatoes, sharp cheddar cheese, and a medley of sautéed vegetables, perfect for a hearty meal.
Ingredients
Units
Scale
Main Ingredients
- 1 lb Bacon, chopped up
- 2 tbsp Unsalted Butter
- 1 Yellow Onion, diced
- 2 ribs Celery, diced
- 1 cup Shredded Carrots
- 6 Garlic Cloves, minced
- 3 tbsp All Purpose Flour
- 4 cups Chicken Broth
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 3 lbs Yukon Gold Potatoes, chopped into bite-sized pieces
- 8 oz Sharp Cheddar Cheese, shredded + more for topping
- 1 tbsp All Purpose Seasoning OR 1 tsp each garlic powder, onion powder, and paprika
- Salt and Pepper to taste
Optional Toppings
- Green Onions
- Extra Cheese
- Extra Bacon
- Sour Cream
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving 2-3 tablespoons of bacon grease in the pot.
- Sauté Vegetables: Add the unsalted butter to the bacon grease. Once melted, add the shredded carrots, diced onions, diced celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened.
- Add Flour: Sprinkle the all-purpose flour over the vegetables and stir well. Cook the flour for 2-3 minutes to remove the raw taste.
- Add Chicken Broth: Slowly pour in the chicken broth while stirring constantly to avoid lumps and create a smooth base.
- Add Dairy and Potatoes: Stir in the whole milk, heavy cream, chopped Yukon Gold potatoes, and seasoning. Mix everything thoroughly.
- Simmer the Soup: Bring the mixture to a gentle boil, then cover with a lid and reduce heat to a simmer. Cook for 20 minutes, stirring occasionally, until the potatoes are fork tender.
- Mash Potatoes: Use a potato masher to mash some of the potatoes in the soup to thicken and add texture.
- Add Cheese and Bacon: Stir in the shredded sharp cheddar cheese and most of the reserved crispy bacon, reserving some bacon for garnish.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot with optional toppings such as green onions, extra cheese, extra bacon, or sour cream.
Notes
- For a thicker soup, mash more potatoes or add an extra tablespoon of flour when sautéing the vegetables.
- Use smoked paprika in the seasoning mix for extra smoky flavor.
- Substitute half-and-half for heavy cream to reduce richness if desired.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop.
- Vegetarian option: omit bacon and use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 65 mg
