Loaded Baked Potato Soup
Equipment
Ingredients
Main Ingredients
potatoes (baked)
4 piece
onion (diced)
1 piece
garlic cloves (minced)
3 piece
butter
30 g
all-purpose flour
30 g
milk
500 ml
chicken broth
500 ml
cheddar cheese (shredded)
150 g
sour cream
120 g
bacon (cooked, crumbled)
6 slice
green onions (sliced)
2 piece
salt
5 g
black pepper
2 g
Instructions
Prepare the potatoes
Bake the potatoes until tender, then scoop out the flesh.
Cook bacon and prepare toppings
Cook bacon until crispy, then crumble. Prepare cheese, sour cream, and green onions for topping.
Sauté aromatics
Melt butter in a large pot and sauté onion and garlic until softened.
Make the roux
Add flour to the pot and cook for 1-2 minutes, stirring constantly.
Add liquids and simmer
Gradually whisk in milk and broth, then bring to a gentle simmer.
Add potato and cheese
Add the scooped potato flesh and most of the cheddar cheese. Stir until cheese is melted.
Season and serve
Season with salt and pepper to taste. Ladle into bowls and top with bacon, remaining cheese, sour cream, and green onions.
Original recipe
Storage
Store toppings separately to maintain texture. Reheat soup gently to prevent separation.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.