Loaded Baked Potato Soup
Thick, creamy potato soup with cheddar, sour cream, crispy bacon and green onions, like a baked potato in a bowl.
Everything you love about a loaded baked potato, in a thick and comforting soup that's ready in under an hour.
Mashing some of the potatoes right in the pot makes it creamy without needing a blender, while leaving tender chunks for texture.
Loaded Baked Potato Soup
Ingredients
For the soup
- 6 slices bacon, chopped
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- ⅓ cup (40 g) all-purpose flour
- 4 cups (960 ml) chicken broth
- 2½ lb (1.1 kg) russet potatoes, peeled and cut into ½-inch (1 cm) cubes
- 1½ cups (360 ml) whole milk
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1½ cups (170 g) shredded sharp cheddar
- ½ cup (120 g) sour cream
To top
- Extra shredded cheddar
- Sliced green onions
- Extra sour cream
Instructions
- Cook the bacon in a large pot over medium heat until crisp, 6 to 8 minutes. Lift it out with a slotted spoon onto a paper towel. Leave about 2 tablespoons fat in the pot.
- Add the butter and onion and cook for 5 minutes until soft. Add the garlic for 30 seconds.
- Stir in the flour and cook for 1 minute. Slowly whisk in the broth until smooth.
- Add the potatoes, salt and pepper. Bring to a boil, then lower the heat and simmer, partly covered, for 15 to 20 minutes until the potatoes are very tender.
- Mash some of the potatoes in the pot with a potato masher until the soup is as thick as you like.
- Stir in the milk and heat until steaming. Don't let it boil.
- Take the pot off the heat and stir in the cheddar and sour cream until smooth. Taste and add salt if needed.
- Serve topped with the bacon, extra cheese, green onions and sour cream.
Tips for success
- Russet potatoes give the creamiest soup because they break down as they cook.
- Adding the cheese and sour cream off the heat keeps the soup smooth instead of curdled.
- If the soup gets too thick, loosen it with more milk or broth.
Storing and reheating
Refrigerate for up to 4 days. Reheat gently over low heat, adding a splash of milk. Freezing is not recommended because the dairy can separate.
Equipment you'll need
- Large pot or Dutch oven
- Potato masher
- Whisk
Questions
Can I make it without bacon?
Yes. Use 3 tablespoons butter instead of the bacon fat and top with crispy fried onions or chives.
Can I use Yukon Gold potatoes?
Yes. The soup will be a little less thick and the potato pieces will hold their shape more.
Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
