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A bowl of Loaded Baked Potato Soup with Bacon and Cheddar, topped with green onions.

Loaded Baked Potato Soup with Bacon and Cheddar

This creamy and cozy soup combines the beloved flavors of a loaded baked potato with the heartiness of soup, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large Russet potatoes, peeled and diced Yukon golds can be used for a buttery taste.
  • 6 slices Bacon, chopped Cook until crisp and reserve some drippings for flavor.
  • 1 cup Sharp cheddar cheese, shredded Freshly shredded cheese melts better than pre-shredded.
  • 1 small Onion, diced Provides flavor base for the soup.
  • 2 cloves Garlic, minced Add for a deeper flavor.
  • 4 cups Chicken broth Vegetable broth can be used as a substitute.
  • 1 cup Milk Use more milk for a lighter version.
  • 1/2 cup Heavy cream For a creamy texture; can be adjusted to preference.
  • 1/2 cup Sour cream Stirred in at the end for tang.
  • 2 tablespoons Butter Adds richness to the base.
  • 1/4 cup All-purpose flour Used for thickening; can be skipped for gluten-free.
Toppings
  • 1/4 cup Chopped green onions For garnish.
  • 1/2 cup Extra cheddar cheese, shredded For topping.
  • 1/4 cup Bacon crumbles Crispy bacon for garnish.

Method
 

Cooking the Base
  1. In a large pot, cook chopped bacon over medium heat until crisp. Remove bacon and leave a couple of tablespoons of drippings in the pot.
  2. Add diced onion and cook until it softens. Then, add minced garlic and cook for another 30 seconds.
  3. Stir in butter if the pot looks dry.
Thickening the Soup
  1. Sprinkle in flour and stir for about a minute. Slowly whisk in the chicken broth to keep it smooth.
  2. Add peeled and diced potatoes, along with salt and pepper. Bring to a gentle simmer and cook until the potatoes are fork tender, around 15-20 minutes.
Finishing Touches
  1. Lower the heat and stir in milk and heavy cream. Mash some potatoes in the pot to help thicken the soup.
  2. Stir in shredded cheddar until melted, then mix in sour cream. Taste and adjust seasoning if needed.
  3. Serve hot with crispy bacon, extra cheddar, green onions, and a dollop of sour cream on top.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, do so before adding sour cream and excessive cheese. Reheat gently and add broth or milk to thin if needed.