Description
Indulge in this rich, velvety bowl of comfort. Our Loaded Baked Potato Soup combines tender Russet potatoes with a creamy milk-based roux, sharp cheddar, and smoky turkey bacon for a soul-warming meal. Perfect for chilly evenings, this restaurant-quality dish is easy to prepare and feels like a warm hug in a bowl. Whether serving a busy weeknight dinner or a relaxed weekend gathering, this hearty recipe is sure to become a household favorite.
Ingredients
4 large Russet potatoes, peeled and cubed
6 strips of crispy turkey bacon, crumbled
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup chopped green onions
1 teaspoon garlic powder
Salt and black pepper to taste
Instructions
Dice potatoes into uniform 1-inch cubes and boil in salted water until tender, about 12-15 minutes, then drain.
In a large pot, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes until smooth and nutty.
Slowly pour in the milk while whisking constantly until the sauce thickens and becomes glossy.
Stir in the cooked potatoes, garlic powder, and half of the turkey bacon.
Gently mash a few potatoes with a spoon to add texture.
Stir in the cheddar cheese and sour cream until fully melted.
Serve hot, garnished with the remaining turkey bacon and fresh green onions.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove with a splash of milk. Use smoked chicken breast strips as a delicious substitute for turkey bacon. For a smoother texture, pulse with an immersion blender for 5 seconds.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 65mg