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Loaded Baked Potato Soup Recipe

American · Soup · 50 min total

A creamy, cheesy soup loaded with all the classic baked potato toppings like bacon, cheddar, and green onions. This comforting bowl is perfect for cold days.

Ingredients

• 4 large russet potatoes (about 2 lbs), scrubbed and pierced
• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 green onions, sliced (for garnish)

Instructions

1. Preheat oven to 400°F. Bake potatoes directly on oven rack for 50-60 minutes until tender. Let cool slightly, then peel and coarsely mash with a fork. Set aside.
2. In a large pot or Dutch oven over medium heat, cook bacon until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate; reserve 2 tablespoons drippings in pot.
3. Add onion to drippings and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Sprinkle flour over onions and stir constantly for 1-2 minutes. Gradually whisk in chicken broth, milk, and heavy cream. Bring to a simmer, stirring often.
5. Add mashed potatoes, 1 cup cheddar cheese, sour cream, salt, and pepper. Stir until cheese is melted and soup is smooth. Simmer 10 minutes, stirring occasionally.
6. Ladle soup into bowls. Top with remaining 1/2 cup cheddar cheese, bacon, and green onions. Serve hot.

Tips

• For a thicker soup, mash potatoes more coarsely; for thinner, mash until smooth.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed.
• To make it vegetarian, omit bacon and use vegetable broth; sauté onions in butter or oil instead of bacon drippings.

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