Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 6 slices bacon
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon cayenne pepper or smoked paprika (optional)
- 1/2 cup sour cream, plus more for garnish
- 2 tablespoons fresh chives, chopped
Instructions
- Cook bacon in a skillet until crispy. Remove and crumble, reserve some for garnish.
- In the same pot, melt butter over medium heat. Sauté onion until translucent, add garlic and cook 1 minute.
- Stir in flour and cook 2-3 minutes to form a roux.
- Slowly whisk in broth, ensuring no lumps form. Add diced potatoes and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Partially mash potatoes with a masher or immersion blender, leaving some chunks.
- Stir in milk, cream, and cheese until melted. Season with salt, pepper, and optional cayenne.
- Remove from heat, stir in half the bacon and chopped chives.
- Serve topped with sour cream, remaining bacon, cheese, and chives.
Notes
- For gluten-free, replace flour with cornstarch.
- Adjust thickness by adding more broth or milk.
- Roast potatoes beforehand for a deeper flavor.
- Garnishes are essential for authentic loaded baked potato taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg