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Creamy Loaded Halloween Baked Potato Soup

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A thick, hearty baked potato soup loaded with bacon, cheese, and all the fixings, perfect for Halloween night or any cozy fall evening.

Ingredients

Scale
  • 4 large russet baking potatoes (about 2.5 pounds), scrubbed clean, pierced with a fork
  • 6 slices thick-cut bacon, chopped into small pieces
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly cracked black pepper to taste
  • 1 1/2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup sour cream
  • 4 green onions, thinly sliced
  • Reserved bacon bits from the 6 slices cooked earlier
  • Optional: extra shredded cheese, more sour cream, hot sauce

Instructions

  1. Roast the potatoes: Preheat oven to 400°F (200°C). Scrub potatoes, pierce each with a fork about 6 times, and place directly on oven rack. Bake for 45-50 minutes until skins are crispy and a knife slides through easily. Let cool, then cut in half lengthwise. Scoop out most of the flesh into a bowl, leaving a little attached to the skin for texture. Roughly chop the potato flesh and set aside.
  2. Cook the bacon: While potatoes roast, cook chopped bacon in a Dutch oven over medium heat until crispy, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  3. Sauté the aromatics: Add butter to the bacon fat and melt over medium heat. Add diced onion and cook until translucent, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Make the roux: Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes until it forms a thick paste.
  5. Add the liquids: Slowly pour in chicken broth while whisking continuously to prevent lumps. Add milk and heavy cream, whisking until smooth. Bring to a gentle simmer and cook for 5 minutes until it starts to thicken slightly, stirring occasionally.
  6. Add the potatoes and seasonings: Stir in chopped potato flesh, smoked paprika, garlic powder, onion powder, and a generous pinch of salt and pepper. Simmer for 5 minutes to let flavors meld.
  7. Blend or mash: Use an immersion blender to blend about half the soup directly in the pot for a creamy base with some chunky pieces. Alternatively, use a potato masher to mash to desired consistency.
  8. Add the cheese and sour cream: Reduce heat to low. Stir in shredded cheddar cheese and sour cream until completely melted and incorporated. Taste and adjust salt and pepper. Do not let it boil after adding cheese.
  9. Serve immediately: Ladle into bowls and top with crispy bacon bits, extra shredded cheese, a dollop of sour cream, and a generous sprinkle of green onions. Serve with crusty bread or oyster crackers.

Notes

Don’t skip roasting the potatoes; it concentrates flavor. Grate your own cheese for smooth melting. Keep heat low after adding dairy to prevent curdling. Season in layers for best flavor. If soup thickens overnight, thin with a splash of milk or broth when reheating.

Nutrition

Keywords: Halloween soup, baked potato soup, loaded potato soup, creamy potato soup, fall soup, comfort food, Halloween dinner

Find it online: https://eliplate.com/creamy-loaded-halloween-baked-potato-soup/