Sandra This Paula Deen Loaded Baked Potato Soup is a hearty and creamy recipe, which is made with crispy bacon and russet potatoes. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Paula Deen Loaded Baked Potato Soup Ingredients
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, chopped
- 3 tablespoons all-purpose flour
- 2 (32-ounce) containers chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 pounds russet potatoes, peeled and chopped
- 1 cup heavy whipping cream
- Sliced green onion, for serving
- Shredded Cheddar cheese, for serving
How To Make Paula Deen Loaded Baked Potato Soup
- Cook the bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until it is crisp. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the bacon drippings in the pot.
- Sauté the onion: Add the chopped onion to the reserved bacon drippings in the pot. Cook, stirring occasionally, for about 5 minutes, until the onion is tender and translucent.
- Make the soup base: Sprinkle the flour over the cooked onion and stir for 2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth, salt, and pepper until the mixture is smooth.
- Cook the potatoes: Stir the chopped potatoes into the pot and bring the soup to a boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the potatoes are very tender and beginning to fall apart.
- Add the cream: In a small bowl, whisk together the heavy cream and about 1 cup of the hot soup liquid. This tempers the cream and prevents it from curdling. Stir this mixture back into the pot and cook for another 5 minutes.
- Serve with toppings: Serve the soup hot, garnished with the crispy bacon, sliced green onions, and shredded Cheddar cheese.
Recipe Tips
- How do you get a creamy soup without blending? The key is to cook the potatoes until they are very tender and naturally start to fall apart. This will thicken the soup on its own. The flour roux at the beginning also creates a creamy, stable base.
- What are the best potatoes for soup? Starchy potatoes like Russets are perfect for this recipe. They break down as they cook, which naturally thickens the soup and gives it a fluffy, “baked potato” texture.
- Can I make this soup thicker? Yes. For a thicker soup, you can use a potato masher or an immersion blender to gently mash or pulse some of the potatoes directly in the pot after they are cooked.
- What’s the best way to cook the bacon? Starting the bacon in a cold pan and letting it cook slowly over medium heat allows the fat to render out completely, resulting in perfectly crispy bacon pieces.
What To Serve With Loaded Baked Potato Soup
This hearty soup is a meal in itself, but it’s also perfect with:
- A crusty baguette or sourdough bread for dipping
- A simple green salad with a light vinaigrette
- Buttery crackers or cornbread
How To Store Loaded Baked Potato Soup
Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools. Freeze: This soup freezes well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator and reheat gently on the stovetop, adding a splash of milk or broth to loosen it.
Loaded Baked Potato Soup Nutrition Facts
- Calories: 480 kcal
- Protein: 15g
- Fat: 28g
- Carbohydrates: 42g
- Sodium: 1150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use Yukon Gold potatoes for a slightly waxier, buttery texture. They won’t break down as much as Russets, so you may need to mash some of them to thicken the soup.
Yes. Cook the bacon and sauté the onions on the stovetop first. Then, transfer them to a slow cooker along with the broth, seasonings, and potatoes. Cook on low for 6-8 hours. Stir in the flour (mixed with a little cold water to make a slurry) and the cream during the last 30 minutes of cooking.
To make a vegetarian version, omit the bacon and sauté the onion in butter or olive oil. Use vegetable broth instead of chicken broth. To add a smoky flavor, you can stir in a teaspoon of smoked paprika.
Paula Deen Loaded Baked Potato Soup Recipe
Description
A hearty and delicious loaded baked potato soup, packed with crispy bacon, tender potatoes, and cheesy toppings.
Ingredients
Instructions
- In a large Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon, leaving the drippings in the pot.
- Sauté the chopped onion in the bacon drippings for about 5 minutes until tender.
- Stir in the flour and cook for 2 minutes. Gradually whisk in the chicken broth, salt, and pepper.
- Add the potatoes, bring to a boil, then reduce heat and simmer for about 25 minutes until the potatoes are very tender.
- Temper the heavy cream by whisking it with a cup of the hot soup liquid, then stir the mixture back into the pot. Cook for 5 more minutes.
- Serve hot, topped with the crispy bacon, green onions, and shredded cheese.
Notes
- Don’t Overcook the Onions: Sauté the onions until they are soft and translucent, not overly browned.
- Temper the Cream: Adding a little hot liquid to the cream before stirring it into the soup prevents it from curdling.
- Rest for Flavor: Like most soups, the flavor of this dish is even better the next day.
- Topping is Key: The “loaded” part comes from the toppings, so be generous with the bacon, cheese, and green onions!
