Try this Loaded Baked Potato Soup recipe, or contribute your own.
- 2 garlic cloves minced
- 1 cup sour cream
- 1/3 cup all-purpose flour
- 1/2 tsp black pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup half and half
- 2 cups chicken stock
- 2 cups low fat milk
- 4 large russet potatoes scrubbed
- 8 bacon slices
- 1/4 cup chopped yellow onion
- 1 tsp kosher salt plus more to taste
- 1/2 tsp garlic salt plus more to taste
- 1 cup shredded mild cheddar cheese
- minced fresh chives for garnish
- 4 tbsp unsalted challenge butter
- Carbohydrate 399.899867470923 g
- Cholesterol 674.495485126705 mg
- Fat 268.788373593325 g
- Fiber 22.1057493467787 g
- Protein 168.700860274618 g
- Saturated Fat 134.25983235139 g
- Serving Size 1 1 recipe (4080g)
- Sodium 7603.16066101501 mg
- Sugar 377.794118124144 g
- Trans Fat 20.5294545909567 g
- Calories 4664 calories
Step-by-step
- Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.
- Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
- Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
- In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
- If you'd like to use cheeses and bacon as a garnish, reserve 1/4 cup of t each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference.
- Serve hot, topped with your favorite garnishes, like cheese, bacon and chives.
Velvety starch from russet potatoes thickens a steaming bowl enriched by sharp cheddar, smoky bacon, and a rich dairy base of half-and-half and low-fat milk. Adjusting these foundational components requires understanding how fats, starches, and dairy proteins interact during simmering and thickening.
Managing Dairy and Starch Substitutions
Whole milk can replace half-and-half at a one-to-one ratio, though the resulting broth will lose some of its velvety mouthfeel and rich body. Using low-fat dairy throughout demands careful heat control; high heat curdles milk proteins easily, so maintain a gentle simmer rather than a rolling boil when reducing the liquid. All-purpose flour forms a roux with butter and reserved bacon fat, creating the initial suspension network that prevents the dairy from separating. Whisking the flour constantly for exactly two minutes cooks out the raw cereal flavor without browning the butter, preserving a clean background taste behind the garlic and onion.
Alternative Potatoes and Cheeses
Waxy potatoes like Yukon Golds function as a viable alternative to russets, yielding a naturally buttery flavor and a denser, less crumbly chunk within the broth. Sharp cheddar provides a pronounced tang that cuts through the heavy cream and butter, whereas mild cheddar melts smoother due to lower aging times. Reserve half the grated cheese and bacon for the final plating instead of melting everything directly into the pot, maintaining textural contrast between the creamy base and the crisp garnishes. Pair this hearty soup with a crisp, acidic green salad dressed in a sharp vinaigrette to balance the rich, heavy fats of the dairy and bacon.
