Description
This rich and comforting Loaded Baked Potato Soup combines tender riced potatoes, smoky bacon, sautéed onions, and garlic in a creamy milk base. Garnished with sour cream, sharp cheddar, chives, and crunchy salt and vinegar potato chips, it’s a flavorful twist on a classic baked potato served as a warm, hearty soup perfect for cozy meals.
Ingredients
Soup Base
- 12 slices bacon (12 ounces; 340g), diced
- 1 medium yellow onion (8 ounces; 226g), diced
- 3 medium cloves garlic (15g), minced
- 2 1/2 pounds russet potatoes (1.1kg; about 5 large potatoes)
- 4 1/2 cups (1.06L) whole milk
- 1 tablespoon (9g) Diamond Crystal kosher salt (use half for table salt)
- Freshly ground black pepper, to taste
- 1 cup sour cream, plus more for serving
To Serve (Optional Garnishes)
- 1/4 cup (12g) chives, chopped
- 1/2 cup extra-sharp cheddar (about 2 ounces; 57g), finely grated
- 1/2 cup salt and vinegar potato chips (about 1/2 ounce; 15g)
- Reserved cooked bacon
Instructions
- Microwave Potatoes: Pierce the russet potatoes all over with a fork or paring knife. Place on a microwave-safe plate and cook on high, flipping halfway through, for 12-14 minutes until soft when pierced. If needed, continue microwaving in 30-second increments until tender. Let cool enough to handle.
- Rice the Potatoes: Peel the cooled potatoes and pass them through a ricer into a medium bowl to create a smooth potato base. (Alternatively, a blender may be used but will affect texture.) Set aside.
- Cook Bacon: In a large 6-quart pot over medium heat, cook diced bacon, stirring constantly, until crisp and fat is rendered, about 12 minutes. Use a slotted spoon to transfer bacon to paper towels to drain. Pour off all but 3 tablespoons of bacon fat from the pot.
- Sauté Aromatics: Add the diced onion and minced garlic to the reserved bacon fat in the pot. Sauté over medium heat until very soft and translucent but not browned, about 8 to 10 minutes.
- Add Milk and Season: Pour in the whole milk, then season the mixture with kosher salt and freshly ground black pepper to taste. Bring to a boil over high heat, then reduce to a gentle simmer and cook for about 10 minutes to meld flavors.
- Puree Soup Base: Using an immersion blender, purée the onion, garlic, and milk mixture until smooth and creamy.
- Combine Potatoes and Sour Cream: Stir the riced potatoes and sour cream into the pureed soup base until fully combined and heated through. Adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle soup into bowls and garnish with extra sour cream, chopped chives, grated cheddar cheese, crispy bacon, and crushed salt and vinegar potato chips for added texture and flavor if desired.
Notes
- Ricing the potatoes creates a silky texture; a blender can be used but may make it less fluffy.
- Microwaving potatoes speeds cooking, but you may alternatively bake or boil them if preferred.
- Adjust salt amount depending on your salt type and taste preference.
- For a thicker soup, reduce milk slightly or add a splash of cream instead of all milk.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
