Loaded Baked Potato Soup
Russet potatoes cook soft in chicken broth, then a butter and flour base and cream turn them into a thick soup. Bacon, cheese, sour cream and scallions go on top.
Loaded Baked Potato Soup
Course: Main CourseDifficulty: Easy6
servings10
minutes4
hoursRusset potatoes cook soft in chicken broth, then a butter and flour base and cream turn them into a thick soup. Bacon, cheese, sour cream and scallions go on top.
Ingredients
4 cups russet potatoes, peeled and cubed
4 cups chicken broth
1/2 cup diced onion
1/2 tablespoon salt
1/2 tablespoon black pepper
4 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups heavy cream
8 slices bacon, cooked and crumbled
1 cup shredded cheese
1/3 cup sliced scallions
1 cup sour cream
Directions
- Put the potatoes, onion, chicken broth, salt and pepper in the slow cooker. Stir once.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 or more hours. The potatoes are ready when they fall apart at a touch.
- Melt the butter in a saucepan and whisk in the flour. Cook for a minute, then whisk in the heavy cream until smooth.
- Stir the cream mixture into the slow cooker. Leave the lid off for 15 to 20 minutes so the soup can thicken.
- Mash the potatoes with a potato masher until about half of them are smooth. Leave the rest in small chunks.
- Stir in the sour cream and half of the shredded cheese. Stop when the cheese melts.
- Cook the bacon on the stove while the soup finishes, then crumble it. Keep it crisp by adding it only at serving.
- Ladle into bowls and top with the rest of the cheese, bacon and scallions.
Notes
- Half and half works in place of cream for a lighter pot. Thin leftovers with a splash of broth when you reheat. The soup keeps 3 to 4 days in the fridge, and potato soup does not freeze well.
Why loaded baked potato soup tastes right
Russet potatoes break down and thicken the soup naturally. The butter and flour base gives it body. Mashing only half the potatoes leaves a mix of smooth and chunky.
Stirring the sour cream in at the end keeps it from splitting.
Toppings and swaps
Keep the bacon, cheese and scallions on the table. Yukon gold potatoes work but make a creamier soup. Do not use waxy red potatoes. They never fall apart enough.
Storage and a common mistake
The soup does not freeze well, since the texture changes. Refrigerate leftovers and reheat gently with a little broth.
The common mistake is adding bacon too early. It goes soft, so add it only at serving.
Getting the texture
Mash the potatoes right in the pot, and stop while some chunks remain. A smooth soup is also nice, but the chunks feel more like a loaded potato. Add the dairy slowly and keep the heat low. Chives can stand in for the scallions.
Loaded Baked Potato Soup at a glance
- Prep time: 10 minutes
- Cooking time: 4 hours
- Servings: 6 servings
- Ingredients: 12, led by russet potatoes, chicken broth, diced onion, salt
Tips for Loaded Baked Potato Soup
Half and half works in place of cream for a lighter pot. Thin leftovers with a splash of broth when you reheat. The soup keeps 3 to 4 days in the fridge, and potato soup does not freeze well.
Loaded Baked Potato Soup FAQ
How long does Loaded Baked Potato Soup take?
Loaded Baked Potato Soup takes 4 hours of cooking after 10 minutes of prep.
How many people does Loaded Baked Potato Soup serve?
This recipe makes 6 servings.
What do I need to make Loaded Baked Potato Soup?
12 ingredients, led by russet potatoes, chicken broth, diced onion, salt. Amounts are in the recipe card above.
Part of: 28 Easy Crockpot Recipes for Cozy Fall Nights
