Loaded Baked Potato Soup
An easy-to-make, thick, and hearty loaded baked potato soup topped with chopped bacon, shredded cheese, and green onions!
Growing up, I wasn’t the biggest fan of soup. As an adult, when I tried loaded baked potato soup, I wanted it ALL THE TIME. Think of a baked potato with lots of toppings turned into a soup! What’s not to like!?
What I love about this potato soup recipe is that (A) you can make it in one pot (hooray for fewer dishes!), (B) it’s very easy and straightforward to make, and (C) it tastes SO GOOD!
Here’s how I made it!
Ingredients You’ll Need
- Bacon. You’re going to use the bacon fat AND the chopped bacon to top the soup. YUM!
- Yellow onion + garlic. These are our aromatics that when cooked with the bacon fat elevate the flavors of this soup!
- All-purpose flour. Our soup thickener.
- Milk + chicken stock. The base of the potato soup.
- Russett potatoes. I prefer Russett potatoes for this potato soup because they are high in starch and low in moisture. They give this soup its creamy texture!
- Sour cream. This adds a tangy, tart flavor to the soup along with a rich, thick creaminess too.
- Shredded cheese. I like to stir some cheese into the soup as well as use it as a topping.
- Green onions. I like the crunchy, mild flavor as a topping for this soup.
How To Make Loaded Baked Potato Soup From Scratch
- Make the bacon. In a Dutch oven, fry the bacon until crispy. Transfer the bacon to a paper towel-lined plate to drain. Leave about 2-3 tablespoons of bacon fat in the pot.
- Start the soup. Add the onions and sauté for 1-2 minutes until fragrant and translucent. Stir in the flour and milk and cook for another 2-3 minutes or, until the mixture thickens and there are no lumps.
- Cook the soup. Add the chicken stock, potatoes, and garlic and bring to a boil. Reduce the heat, slightly cover the pot with a lid (don’t cover the pot completely), and simmer for 20 minutes.
- Blend up the soup. Remove from heat. Using an immersion blender, blend the potatoes until desired consistency. Place back on the stove and reduce heat to low. Stir in the sour cream, salt, and pepper until smooth then stir in the shredded cheddar cheese until melted.
- Serve and top the soup with bacon pieces, shredded cheddar cheese, and green onions. Enjoy!
How do I store any leftover baked potato soup?
Transfer the soup to an airtight container and your soup should last up to 3-4 days in the fridge. I personally do not recommend freezing baked potato soup since it has dairy and it will lose its creamy texture. This soup is best enjoyed immediately.
You may also like:
- Classic French Onion Soup
- Homemade Chicken Noodle Soup (Sopa de Pollo)
- Creamy Mashed Potatoes
- 5-Ingredient Crispy Sliced Roasted Potatoes
Loaded Baked Potato Soup
An easy-to-make, thick, and hearty loaded baked potato soup topped with chopped bacon, shredded cheese, and green onions!
Ingredients
- 6 slices bacon, chopped
- 1/2 cup yellow onion, finely chopped
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups chicken stock
- 4 large Russett potatoes, peeled and cubed
- 3 cloves garlic, minced
- 1/2 cup sour cream
- 1/2 cup shredded sharp cheddar cheese, plus more for garnish
- Salt + pepper to taste
- Green onions for garnish
Instructions
- In a Dutch oven, fry the bacon until crispy. Transfer the bacon to a paper towel-lined plate to drain. Leave about 2-3 tablespoons of bacon fat in the pot.
- Add the onions and sauté for 1-2 minutes until fragrant and translucent. Stir in the flour and milk and cook for another 2-3 minutes or, until the mixture thickens and there are no lumps.
- Add the chicken stock, potatoes, and garlic and bring to a boil. Reduce the heat, slightly cover the pot with a lid (don’t cover the pot completely), and simmer for 20 minutes.
- Remove from heat. Using an immersion blender, blend the potatoes until desired consistency. Place back on the stove and reduce heat to low. Stir in the sour cream, salt and pepper until smooth then stir in the shredded cheddar cheese until melted.
- Serve and top the soup with bacon pieces, shredded cheddar cheese, and green onions. Enjoy!
Serving: 1serving, Calories: 392kcal, Carbohydrates: 58g, Protein: 14g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 33mg, Sodium: 165mg, Potassium: 1316mg, Fiber: 4g, Sugar: 9g, Vitamin A: 411IU, Vitamin C: 16mg, Calcium: 268mg, Iron: 3mg
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