Loaded Baked Potato Soup

A cheesy potato soup loaded with all your favorite baked potato toppings.

Course Dinner, Lunch, Soup

Cuisine American

Keyword Loaded Baked Potato Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 824kcal

Author Melissa

8 oz bacon chopped
3/4 cup onion finely diced
3 cloves garlic minced
2 tablespoons flour
4 cups low sodium chicken broth
1 cup heavy cream
3 pounds russet potatoes peeled and diced into 3/4 inch cubes, set aside and cover with water to prevent discoloration
4 cups shredded cheddar cheese divided
sour cream
chives
Kosher Salt and Freshly Ground Black Pepper

In dutch oven, cook bacon over medium heat until crispy. Set aside to drain on a plate lined with paper towels. Drain all but two tablespoons of bacon fat from pan. Add onions to bacon fat and sauté over medium-low heat until they start to soften, about 5 minutes. Add garlic and cook for another minute. Sprinkle in flour and stir for another minute. Slowly whsk in chicken broth and heavy cream and scrape up any brown bits from pot.
Drain potatoes and add to soup mixture. Increase heat and bring to a boil stirring occasionally. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Reduce heat to a low simmer and cover. Simmer covered for 10-15 minutes stirring occasionally until potatoes are tender.
Remove from heat and use immersion blender to blend soup in short bursts. Start with a few short bursts and stir well until soup reaches desired thickness. Use a few short bursts for a chunky, hearty texture, or blend completely for a smooth texture.
When soup is at desired texture, stir in 3 cups of freshly shredded cheese. Taste for seasoning. Serve with additional cheese, bacon, sour cream, chives, and crushed potato chips for garnish.