Fully Loaded Baked Potato Soup
This recipe delivers a hearty and comforting fully loaded baked potato soup. It begins by roasting potatoes and crisping bacon, then builds a rich, creamy base with a roux and milk. The roasted potato pulp, bacon, and sharp Cheddar are incorporated, creating a satisfyingly chunky texture. Finished with fresh chives, sour cream, and extra cheese, it's a perfect meal.
Equipment
- 1 Roasting Tray
- 1 Large heavy-bottomed pot
- 1 Slotted Spoon
- 1 Whisk
- 1 Potato Masher
Ingredients
Main
- 4 large baking potatoes Idaho or russet
- 12 slices thick-cut applewood smoked bacon
- 1/2 cup all-purpose flour
- 6 cups 2 percent low-fat milk heated
- 5 ounces sharp Cheddar grated
- Kosher salt and freshly ground black pepper
- 4 ounces sour cream
- 3 tablespoons finely chopped fresh chives
Instructions
- Preheat the oven to 350 degrees F.
- Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
- Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
- Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
- Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
- Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.
Notes
1. For the best texture, ensure potatoes are cooked until very tender; starchy varieties like Russet or Idaho are ideal for breaking down into a creamy soup base. 2. Do not discard the bacon drippings; they are essential for building a flavorful roux that forms the foundation of the soup. If more fat is needed, a touch of butter can be added. 3. When making the roux, cook the flour just enough to eliminate the raw taste, but avoid browning it to maintain the soup's light color and allow the potato and cheese flavors to shine. Whisk vigorously when adding milk to prevent lumps. 4. Taste and adjust seasoning generously throughout, especially after adding the potatoes and cheese, as potatoes can absorb a lot of salt. 5. The garnishes are not just for show; they provide crucial textural contrast and bursts of flavor that complete the "fully loaded" experience.