Loaded Baked Potato Soup

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (6-quart minimum)
• •Wooden spoon
• •Whisk
• •Ladle

Instructions

1. 1

   Bake the potatoes

   Heat your oven to 400°F. Scrub the potatoes under cold water and dry them thoroughly. Pierce each potato six or seven times with a fork. This prevents them from exploding in your oven, which I assure you is not a pleasant cleanup. Place potatoes directly on the oven rack and bake for 50 to 60 minutes, until a knife slides through the center without resistance. The skins should feel papery and slightly loose. Set aside until cool enough to handle, about 15 minutes.

   Baking the potatoes rather than boiling them develops deeper flavor through caramelization of the starches. This step makes the difference between good soup and great soup.
2. 2

   Render the bacon

   While potatoes cool, slice the bacon crosswise into half-inch pieces. Place in a large Dutch oven or heavy-bottomed pot over medium heat. Cook slowly, stirring occasionally, until the fat renders and the bacon pieces turn golden and crisp, about 10 to 12 minutes. The kitchen will smell extraordinary. Remove bacon with a slotted spoon to a paper towel-lined plate. Leave every drop of that bacon fat in the pot. This is your flavor foundation.

3. 3

   Build the aromatic base

   Add the butter to the bacon fat and let it melt over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. The onion should yield when pressed but not brown. Add the garlic and cook for 30 seconds more, just until fragrant. You'll smell it shift from raw and sharp to mellow and sweet.

4. 4

   Create the roux

   Sprinkle the flour over the onion mixture and stir constantly for 2 minutes. This cooks out the raw flour taste and creates a blonde roux that will thicken your soup without making it pasty. The mixture should look sandy and smell slightly nutty. Don't rush this step. Undercooked flour announces itself in the final bowl.

   A roux needs constant attention. Walk away and it scorches. Keep your wooden spoon moving and your heat at medium.
5. 5

   Add the liquids

   Pour in the chicken stock in a slow, steady stream while whisking constantly. The mixture will seize up at first, then smooth out as you add more liquid. Once all the stock is incorporated, whisk in the milk. Bring to a simmer over medium-high heat, then reduce to medium-low. The soup should maintain a gentle bubble, not a rolling boil.

6. 6

   Add the potatoes

   Cut the baked potatoes in half and scoop the flesh into a bowl, discarding the skins or saving them for another use. Break the potato flesh into rough chunks with your hands or a fork. You want texture, not mashed potatoes. Add all the potato flesh to the simmering soup and stir to combine. Season with the salt, black pepper, and cayenne.

7. 7

   Simmer and thicken

   Let the soup simmer for 15 to 20 minutes, stirring occasionally. Some of the potato pieces will break down and thicken the broth naturally, while others will remain intact for pleasant chunks. The soup should coat a spoon but still flow freely. If it seems too thick, add a splash more stock. Too thin, let it reduce a few minutes longer.

   For a smoother soup, use an immersion blender to puree about half of it, leaving plenty of chunks. I prefer it rustic, but this is your kitchen.
8. 8

   Finish with cheese and sour cream

   Remove the pot from heat. This matters. Cheese added to boiling liquid turns grainy and greasy. Let the soup rest for 2 minutes off the flame, then stir in 1½ cups of the shredded cheddar and all of the sour cream. Stir gently until the cheese melts into silky threads throughout. Taste and adjust seasoning. Potato soup drinks up salt, so don't be shy.

9. 9

   Serve loaded

   Ladle the soup into deep bowls. Top each serving generously with the reserved bacon, remaining cheddar, a dollop of sour cream, and a shower of fresh chives. The toppings should be abundant, not decorative. This is loaded potato soup. Let it live up to its name.

Chef Tips

• •Russet potatoes are essential here. Their high starch content breaks down into the soup and creates body. Waxy potatoes like Yukon Golds hold their shape but won't give you the same creamy texture.
• •Save those potato skins. Brushed with bacon fat, sprinkled with salt, and crisped under the broiler, they make an excellent snack or garnish for the soup itself.
• •Sharp cheddar melts better than mild and contributes actual flavor. Extra-sharp works beautifully if you want more bite. Avoid pre-shredded cheese, which contains anti-caking agents that prevent proper melting.
• •A cold lager or amber ale pairs beautifully with this soup. The carbonation cuts through the richness, and the malt echoes the potato's earthy sweetness.

Advance Preparation

• •Potatoes can be baked up to 2 days ahead and refrigerated. The flesh scoops out even more easily when cold.
• •Bacon can be cooked and refrigerated up to 3 days ahead. Reserve the rendered fat separately.
• •The soup base (without cheese and sour cream) can be made a day ahead and refrigerated. The flavors deepen overnight. Reheat gently over medium-low heat, then add cheese and sour cream just before serving.
• •Fully assembled soup keeps refrigerated for 4 days. Reheat slowly over low heat, adding a splash of milk if it has thickened. The texture may be slightly less silky but the flavor improves.

Frequently Asked Questions

Nutrition Information

1 serving (about 470g)