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Loaded Baked Potato Soup

Loaded baked potato soup in a speckled ceramic bowl, topped with crispy bacon, shredded cheddar cheese, sour cream, and chopped green onions.
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Loaded Baked Potato Soup is a creamy, rich, one-pot soup packed with classic baked potato toppings like cheddar cheese, sour cream, and crispy bacon. Perfect for cold-weather comfort meals.

Ingredients

Scale
  • 1/2 pound center cut bacon, diced
  • 1 tablespoon reserved bacon fat
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/3 cup unbleached all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 4 to 6 cups low-sodium chicken broth
  • 2 cups half & half
  • 1 pound yellow potatoes, peeled and cut into chunks
  • 1 pound russet potatoes, peeled and cut into chunks
  • 2 cups shredded sharp cheddar cheese (reserve 1/4 for topping)
  • 1/2 cup sour cream, plus more for topping
  • Kosher salt and freshly ground black pepper to taste
  • 3 green onions, sliced for garnish

Instructions

  1. In a large Dutch oven, cook diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, reserving 1 tablespoon of bacon fat in the pot.
  2. Add butter and diced onion to the pot. Cook until the onion is soft and translucent, about 5–8 minutes. Stir in the minced garlic and cook for 1 minute more.
  3. Whisk in flour, garlic powder, and onion powder. Cook the roux for 2 minutes, stirring constantly.
  4. Gradually whisk in the chicken broth followed by the half & half. Stir until smooth.
  5. Add the chopped potatoes, cover partially, and bring to a boil. Reduce heat and simmer for 20–25 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Use a potato masher for a chunkier texture or an immersion blender for a smoother consistency.
  7. Stir in most of the cooked bacon, shredded cheese (reserving some for topping), and sour cream. Mix until well combined and the cheese is melted. Season with salt and pepper to taste.
  8. Ladle into bowls and top with remaining bacon, cheese, sour cream, and green onions. Serve hot.

Notes

  • If soup is too thick after blending, add more broth to reach desired consistency.
  • To make it vegetarian, skip the bacon and use vegetable broth.
  • Use gluten-free flour for a gluten-free version.
  • Reheat on medium-low heat to avoid curdling dairy.
  • Stores well in the fridge for up to 4 days and can be frozen for 2 months.

Nutrition

Find it online: https://recipeeasily.com/loaded-baked-potato-soup-tasty-recipe/