Loaded Baked Potato Soup
This soup captures everything good about a loaded baked potato — creamy potato base, sharp cheddar, crispy bacon bits, and a dollop of sour cream. Cube the potatoes small and even so they cook at the same rate, and reserve some crispy toppings for texture contrast at the table.
Soup · One-pot • 50 min
Ingredients
- 4 slices thick-cut bacon, cut into ½-inch pieces
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 3 pounds russet potatoes (about 5 medium), peeled and cut into ½-inch cubes
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper
- 4 ounces sharp cheddar cheese, shredded (about 1 cup), plus more for topping
- ½ cup sour cream, plus more for garnish
- ¼ cup fresh chives, chopped, for garnish
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Steps
- Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until crisp, about 5 to 7 minutes. Transfer to a paper towel-lined plate, leaving the rendered fat in the pot.
- Add butter to the pot with the bacon fat. Once melted, add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
- Add cubed potatoes and chicken broth. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 12 to 15 minutes.
- Using a potato masher right in the pot, mash about half the potatoes until the soup is thick and creamy but still has good chunks. (A fork or the back of a spoon works too — avoid an immersion blender here unless you want a completely smooth soup.)
- Stir in milk and heavy cream. Simmer 2 to 3 minutes until warmed through. Season with 1 teaspoon salt and several grinds of black pepper. Taste and adjust.
- Remove from heat. Stir in the shredded cheddar and sour cream until melted and smooth. Ladle into bowls, top with crispy bacon, extra cheddar, a dollop of sour cream, and a generous sprinkle of chives.
Tips & Variations
Make Ahead
Cook the soup through step 4 up to 2 days ahead. Reheat gently over medium-low heat, then add the milk, cream, cheese, and sour cream just before serving. The bacon can be cooked ahead and stored at room temperature.
Storage
Refrigerate in an airtight container for up to 4 days. The soup thickens significantly when cold — thin with milk or broth when reheating. Reheat on the stovetop over low heat, stirring frequently to prevent scorching. This soup does not freeze well (the dairy can separate).
Substitutions
Turkey bacon or omit the bacon entirely and start with 1 tablespoon olive oil for a vegetarian version. Yukon Gold potatoes work but won't break down as much — mash more aggressively. Use half-and-half instead of heavy cream for a lighter version. Sharp white cheddar or smoked gouda are excellent substitutes for the cheddar. Gluten-free: this soup is naturally gluten-free — verify your broth is certified GF.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
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