Fully Loaded Baked Potato Soup
Imagine a Fully Loaded Baked Potato but in soup... it's perfection!
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 425 degrees F. Place the potatoes directly on the middle rack and bake for 60 minutes until fork tender.
Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Tear the potato skins and set aside.
In a large stock pot, cook the bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease. Once bacon has cooled, tear into small pieces.
Add 4 tablespoons butter to stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir until the flour is cooked, about 1-2 minutes. While stirring, slowly add chicken stock to the flour mixture and whisk to combine to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato and season with sea salt and pepper. Cover pot and continue to cook over low heat.
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Continue Reading at Whatsgabycooking →Chef's Notes
Use starchy potatoes. Russets are the move here. They break down beautifully and give the soup that thick, creamy texture without needing tons of cream.
Bake the potatoes first. Baking instead of boiling adds deeper flavor and keeps the potatoes from getting waterlogged. It’s worth the extra step.
Don’t overblend. If you’re blending part of the soup, stop while there’s still some texture. Overblending can make potato soup gluey instead of silky.
Season in layers. Salt the potatoes, season the base, taste at the end. Potatoes need a little extra love to really shine.
Use full-fat dairy. Sour cream, cheese, and milk or cream give this soup its richness. This isn’t the place to go low-fat.
Add cheese off the heat. Stir it in once the soup is hot but not boiling so it melts smoothly and doesn’t separate.
Save some potato chunks. Folding in pieces at the end gives you that classic “loaded baked potato” bite instead of a totally smooth soup.
Crisp the bacon properly. Crunchy bacon adds texture and saltiness that balances the creamy soup. Soft bacon gets lost here.
Loosen with broth if needed. Potato soup thickens as it sits. A splash of warm broth brings it right back to the perfect consistency.
Go all in on toppings. Cheese, bacon, chives, sour cream. The toppings are half the fun and let everyone customize their bowl.
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Reviews from the Original Source
So good! Layers of flavors make this one so hearty and rich. Toppings are a must for the added textures and your notes are so helpful! Thank you, Gaby!
This soup is outstanding, roasting the potatoes gives the perfect flavor and texture, it will be the only Potato soup recipe I will make from now on! Thank you for sharing, my family loves all your recipes.
Best potato soup I have ever had. My family loved it!! Thanks, Gaby
Best Potato Soup I’ve ever made! The toasted skins are a great addition. Thank you for sharing!
This is the best potato soup I have ever made. Great flavor, perfect consistency and I never would have thought of putting fried potato skins on top, but they added a nice crunch!
Fried potato skins on top?!! Mind blowing!! My new favorite soup!
This was such a hit! Kids and husband agreed - this was delicious. Thanks for the great recipe!
Made this for Sunday dinner for 10 of us. It was a huge hit! Everyone loved it. The recipe was clear and easy to follow and except for the potatoes I had everything needed already.
My son in law, on the way out, said: this one needs to be made again and again.
We all agreed!
Thanks.
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