Paula Deen Loaded Baked Potato Soup Recipe
Nothing beats a warm bowl of soup on a cold evening. This Paula Deen Loaded Baked Potato Soup Recipe is the ultimate comfort food. It is rich, creamy, and packed with flavor.
Ingredients
- 6 large Russet potatoes peeled and cubed
- 1/2 cup salted butter
- 1/2 cup all-purpose flour
- 6 cups whole milk room temperature
- 1 cup sharp cheddar cheese shredded
- 1 cup sour cream
- 1/2 pound bacon cooked until crispy and crumbled
- 1/4 cup green onions thinly sliced
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
Prep the Potatoes
- Peel the Russet potatoes carefully. Cut them into small, even cubes. Place them in a pot of water. Boil until they are fork-tender. This usually takes about 10 to 15 minutes. Drain the water and set the potatoes aside.
Cook the Bacon
- Place the bacon strips in a cold skillet. Turn the heat to medium. Fry them until they are very crispy. Remove the bacon and drain on paper towels. Crumble the bacon into small bits. Keep about two tablespoons of bacon grease.
Make the Roux
- In your large stockpot, melt the butter over medium heat. Once melted, whisk in the flour slowly. Keep stirring for about two minutes. Do not let it brown. This creates a thick base for your creamy soup.
Add the Milk
- Slowly pour the milk into the butter and flour mixture. Whisk constantly to prevent any lumps. Continue cooking over medium heat. The mixture will start to thicken. This should take about five to eight minutes of stirring.
Combine Ingredients
- Stir in the boiled potato cubes. Add the salt, pepper, and garlic powder. Use a spoon to gently mix everything. If you like a smoother soup, use a masher. Mash a few potatoes directly in the pot for thickness.
Add the Creamy Elements
- Lower the heat to medium-low. Stir in the shredded cheddar cheese. Mix until the cheese is completely melted. Add the sour cream next. Fold it in gently. This makes the soup incredibly rich and slightly tangy.
Final Seasoning
- Add half of the crumbled bacon and half of the green onions. Give the soup a final stir. Taste it to see if it needs more salt. Let it simmer for five more minutes. This allows all the flavors to blend together nicely.
Serve and Garnish
- Ladle the hot soup into large bowls. Top each bowl with the remaining bacon. Add extra cheese and the rest of the green onions. Serve it immediately while it is steaming hot. Your kitchen will smell amazing!
Notes
- Use Russet Potatoes: These have the best starch content. They break down slightly to make the soup thicker.
- Don't Boil the Milk: Never let the milk reach a rolling boil. It can curdle and ruin the smooth texture.
- Add Some Spice: Stir in a pinch of cayenne pepper. It adds a subtle warmth without being too hot.
- Vegetarian Option: Skip the bacon and use smoked paprika. It provides that smoky flavor without the meat.
- Extra Veggies: Add some steamed broccoli florets. It makes the soup feel a bit more healthy and colorful.
- Cheese Choice: Try using smoked gouda instead of cheddar. It creates a very sophisticated flavor profile.