Loaded Baked Potato Soup

Ingredients

For the Crispy Bacon & Aromatics:

• 6 slices thick-cut bacon, chopped into ½-inch pieces
• 1 medium yellow onion, finely diced
• 3 cloves garlic, finely minced
• 3 tablespoons all-purpose flour

For the Potato Soup Base:

• 3 large Russet potatoes (1 ½ pounds), peeled and cut into ½-inch cubes
• 3 cups low-sodium chicken broth
• 1 cup whole milk
• ½ cup heavy cream
• ½ cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper

For Loading & Garnish:

• 1 cup sharp yellow cheddar cheese, freshly shredded
• 4 scallions, thinly sliced
• Reserved crispy bacon pieces

Equipment

• Matte-black enameled Dutch oven
• Slotted spoon
• Wooden spoon
• Potato masher
• Whisk
• Chef's knife and warm oak cutting board
• Soup ladle
• Cream stoneware soup bowls

Instructions

1. Crisp bacon: Cook chopped thick-cut bacon in a cold matte-black enameled Dutch oven over medium heat for 6 minutes until deep reddish-brown and extra crispy.
2. Reserve bacon and fat: Transfer crispy bacon to a paper-towel plate with a slotted spoon, leaving 2 tablespoons rendered bacon fat in the matte-black enameled Dutch oven.
3. Sauté onion and garlic: Add diced yellow onion to bacon fat in the matte-black enameled Dutch oven and cook for 4 minutes until golden at edges, then add minced garlic for 1 minute until fragrant.
4. Whisk flour roux: Sprinkle 3 tablespoons flour over onions in the matte-black enameled Dutch oven and whisk constantly for 2 minutes until a bubbly roux forms.
5. Pour broth and milk: Slowly pour chicken broth and whole milk into the matte-black enameled Dutch oven while whisking vigorously until smooth.
6. Add diced potatoes: Add small ½-inch Russet potato cubes, garlic powder, salt, and black pepper into the matte-black enameled Dutch oven, stirring to submerge.
7. Simmer potatoes: Bring to a boil, cover matte-black enameled Dutch oven, lower heat to medium-low, and simmer for 12 minutes until potatoes are fork-tender.
8. Mash potatoes partially: Uncover and use a potato masher directly in the matte-black enameled Dutch oven to crush half the potato cubes for 1 minute to thicken soup.
9. Stir in heavy cream and sour cream: Reduce heat to low, add heavy cream and sour cream to the matte-black enameled Dutch oven, and whisk for 2 minutes until creamy.
10. Melt cheddar cheese: Stir ¾ cup shredded sharp yellow cheddar cheese into the matte-black enameled Dutch oven for 1 minute until fully melted into soup.
11. Ladle into bowls: Divide hot potato soup into cream stoneware soup bowls.
12. Load toppings and serve: Top each bowl with reserved crispy bacon bits, remaining cheddar cheese, and green scallions; serve hot immediately.

Process Visuals

• Step 1 - Crisping Bacon: 45-degree angle shot inside matte-black enameled Dutch oven showing chopped thick-cut bacon sizzling in rendered fat, turning deep golden brown and extra crispy; slotted spoon nearby; bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.
• Step 4 - Whisking Flour Roux: Close-up 45-degree shot looking into matte-black enameled Dutch oven as a metal whisk combines flour into onions in bacon fat, forming a bubbling golden roux paste; bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.
• Step 7 - Simmering Diced Potatoes: Overhead flat-lay shot of small ½-inch Russet potato cubes submerged and bubbling in chicken broth and milk inside matte-black enameled Dutch oven; bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.
• Step 8 - Mashing Potatoes in Pot: 45-degree action shot of hands using a potato masher inside matte-black enameled Dutch oven to partially crush tender Russet potato cubes into rich broth; bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.
• Step 10 - Stirring Cheddar into Potato Soup: 45-degree close-up shot into matte-black enameled Dutch oven showing shredded yellow cheddar cheese and sour cream swirling into potato soup with a wooden spoon; bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.
• Step 12 - Plating Loaded Potato Soup: Overhead flat-lay shot of cream stoneware soup bowls filled with thick potato soup, loaded with crispy bacon, shredded cheddar, and green scallions, beside matte-black enameled Dutch oven on a warm oak cutting board; bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Hero Shot

Cookbook cover style vertical 2:3 crop image-generation prompt: A thick, steaming deep cream stoneware soup bowl filled with velvety potato soup loaded with tender potato chunks. Crowned with crispy crumbled thick-cut bacon, melted sharp yellow cheddar cheese, and sliced green scallions. Positioned beside a matte-black enameled Dutch oven; bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Chef's Tips

1. Small potato cubes cook fast: Dicing Russets into small ½-inch cubes ensures they become tender in 12 minutes without needing an electric blender.
2. Render bacon cold: Start bacon in a cold pot so the fat renders out slowly, making the bacon extra crispy and flavorful.
3. Make-ahead & storage: Refrigerate potato soup in an airtight container for up to 3 days. Reheat gently on low, whisking in a splash of milk to adjust thickness.

Nutrition Estimate (per serving)

• Calories: 535 kcal
• Protein: 18 g
• Carbohydrates: 44 g
• Fat: 32 g