Loaded Baked Potato Soup
This loaded baked potato soup is thick, creamy, and loaded with bacon, cheddar, and all the fixings. Ready in 45 minutes, it's the ultimate comfort food for cozy nights.
Equipment
- Dutch oven or heavy-bottomed pot (5-6 quart)
- Potato masher
- Cutting board and sharp knife
- Measuring Cups and Spoons
Ingredients
Soup
- 6 slices bacon, chopped
- 3 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 large russet potatoes (about 2 1/2 pounds), peeled and diced
- 4 ounces cream cheese, softened
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- Salt, black pepper, and smoked paprika, to taste
For Topping
- Extra shredded cheddar
- Extra bacon crumbles
- Sliced green onions or fresh chives
- Dollop of sour cream
Instructions
- Cook the bacon: Place the chopped bacon in your pot over medium heat and cook until crisp, about 7-8 minutes, stirring occasionally. Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
- Sauté the onion: Add the butter to the bacon fat and melt over medium heat. Cook the diced onion until soft and translucent, about 4-5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Make the roux: Sprinkle the flour over the onion mixture and stir constantly for 1 minute until lightly golden and pasty.
- Add the broth: Slowly pour in the chicken broth while stirring continuously. Keep stirring until smooth and bubbling gently at the edges.
- Add the potatoes: Stir in the diced potatoes and bring to a gentle boil, then reduce heat to a low simmer. Cover and cook until potatoes are fork-tender, about 15-18 minutes.
- Mash some of the potatoes: Use a potato masher to give the pot 5-6 gentle presses, leaving about half the potatoes broken down and half in chunks.
- Add the dairy: Reduce heat to low and stir in the milk and heavy cream. Warm through gently for about 5 minutes; do not let it boil.
- Melt in the cream cheese and cheddar: Add the cubed cream cheese and shredded cheddar by the handful, stirring after each addition until fully melted and smooth.
- Finish it: Turn off the heat and stir in the sour cream. Season generously with salt, pepper, and a pinch of smoked paprika. Taste and adjust. Ladle into bowls and top with extra cheddar, bacon, green onions, and sour cream.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of milk. Freeze for up to 3 months; potatoes may turn slightly grainy after thawing, so give the soup a quick mash after reheating.
Substitutions: For a vegetarian version, omit the bacon, use 3 tablespoons butter or olive oil instead of bacon fat, and swap chicken broth for vegetable broth. For a lighter soup, replace heavy cream with extra milk and use reduced-fat cream cheese.
Chef's tip: Shred cheddar from a block for the smoothest melt, and never boil the soup once dairy is added to prevent curdling.