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Amazing 20-Minute Loaded Baked Potato Soup

Loaded Baked Potato Soup
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This is a rich and creamy soup recipe, perfect for a comforting lunch. You will love how easy it is to bring this classic flavor to your table.

Ingredients

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  • 6 slices bacon, cooked and crumbled
  • 1 large yellow onion, chopped
  • 3 cups celery, chopped
  • 3 cups carrots, chopped
  • 4 cups chicken or vegetable broth
  • 4 large russet potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (adjust to taste)
  • 1/4 cup all-purpose flour
  • 4 cups milk (whole milk recommended)
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese (sharp or mild)
  • 4 ounces cream cheese, cubed
  • Optional toppings: extra cheese, bacon bits, chopped chives

Instructions

  1. Cook the bacon in a large pot or Dutch oven until crisp. Remove bacon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
  2. Add the chopped onion, celery, and carrots to the pot. Sauté in the bacon grease over medium heat until softened, about 5-7 minutes.
  3. Pour in the broth. Add the diced potatoes, thyme, pepper, and salt. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  4. In a separate bowl, whisk together the flour and milk until smooth. This prevents lumps.
  5. Slowly pour the milk mixture into the simmering soup, stirring constantly. Continue to cook, stirring often, until the soup thickens, about 5-10 minutes. Do not let it boil rapidly.
  6. Reduce the heat to low. Stir in the heavy cream, shredded cheddar cheese, and cubed cream cheese until both cheeses are completely melted and the soup is smooth.
  7. Taste the soup and adjust salt and pepper if needed.
  8. Ladle the soup into bowls. Top each serving generously with crumbled bacon and any other desired toppings. Serve immediately.

Notes

  • For an extra smooth soup, you can use an immersion blender to partially blend the potatoes and vegetables before adding the dairy.
  • If you prefer a thicker texture, use less broth or let the soup simmer uncovered for a few extra minutes to reduce.
  • Anya suggests using a high-quality sharp cheddar for the best flavor punch.
  • Sasha often adds a dash of hot sauce at the end for a little kick!

Nutrition

Find it online: https://savorsensations.com/loaded-baked-potato-soup-creamy-lunch-recipe/