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loaded baked potato soup recipe topped with bacon and cheddar

Loaded Baked Potato Soup Recipe

Thick, creamy potato soup with bacon, cheddar, and green onions, like a loaded baked potato in a bowl. Pure comfort food.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • 8 slices bacon
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese divided
  • 1/2 cup sour cream plus more for serving
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons chopped chives

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Chef's knife
  • Cutting board
  • ladle
  • Measuring cups and spoons
  • Potato masher
  • Baking sheet

Method
 

  1. Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub with olive oil and salt. Bake 55 to 65 minutes until tender. Cool slightly.
  2. Cook bacon in a large pot over medium heat until crispy, 8 to 10 minutes. Remove to paper towels and crumble. Leave 2 tablespoons bacon fat in pot.
  3. Add onion to the pot and cook 5 to 6 minutes until soft. Stir in garlic, cook 1 minute.
  4. Sprinkle flour over onions, stir 1 minute. Slowly whisk in chicken broth. Bring to a gentle simmer.
  5. Scoop baked potato flesh into the pot. Mash about half with a potato masher, leaving the rest chunky.
  6. Stir in milk and 1 cup cheddar. Simmer 5 minutes until cheese melts. Remove from heat and stir in sour cream.
  7. Season with salt and pepper. Serve topped with remaining cheddar, bacon, chives, and sour cream.

Notes

storage: 3 to 4 days