Description
A rich, creamy, and comforting soup packed with the classic flavors of a loaded baked potato, perfect for cozy dinners and easy to make with simple ingredients.
Ingredients
Scale
- 4 medium baked russet potatoes (about 2 pounds / 900g), peeled and chopped
- 6 slices bacon
- 2 cups sharp cheddar cheese, shredded (about 200g)
- 1 medium yellow onion, diced (about 150g)
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth (960ml)
- 2 cups whole milk (480ml)
- 3 tablespoons butter (45g)
- 3 tablespoons all-purpose flour (24g)
- ½ cup sour cream (120ml)
- 3–4 green onions, sliced (for garnish)
- Salt and black pepper to taste (start with ½ teaspoon salt)
- Optional add-ins: corn kernels, chives, diced jalapeños
Instructions
- Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towel-lined plate to drain. Reserve 1 tablespoon bacon fat in skillet. Crumble bacon once cooled and set aside.
- If not using leftover baked potatoes, poke holes in russets and bake at 400°F (200°C) for 45-60 minutes until tender. Let cool, peel, and roughly chop.
- In a large pot or Dutch oven, melt butter over medium heat. Add diced onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for 1 more minute, stirring constantly.
- Sprinkle flour over onions and garlic, stirring well to coat. Cook for 2-3 minutes to remove raw flour taste.
- Slowly whisk in chicken broth, breaking up any lumps. Add milk and stir to combine. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
- Stir in chopped potatoes and 1½ cups shredded cheddar cheese. Simmer for 5 minutes until cheese melts and potatoes are heated through.
- Turn off heat and stir in sour cream and half of the crumbled bacon. Season with salt and pepper to taste. Add a splash of milk if soup is too thick.
- Ladle soup into bowls and garnish with remaining cheddar cheese, crumbled bacon, and sliced green onions. Add fresh cracked black pepper if desired.
Notes
Use leftover baked potatoes to save time. For a vegetarian version, use vegetable broth and omit bacon or replace with smoked paprika. Freshly shred cheese for best melting and flavor. If soup thickens after chilling, thin with milk or broth when reheating. Avoid microwaving without adding liquid and stirring frequently to prevent clumping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 420
- Sodium: 620
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 38
- Fiber: 3
- Protein: 18
Keywords: baked potato soup, cheesy soup, comfort food, easy dinner, loaded potato soup, creamy soup, bacon soup