Loaded Baked Potato Soup

This soup tastes exactly like a loaded baked potato, which is to say it tastes like pure comfort. It’s thick, creamy, and finished with all the good toppings: cheddar, crispy bacon, and green onions.

It’s the pot I make on the first truly cold day of the year, every year.

Prep: 15 min  |  Cook: 30 min  |  Total: 45 min  |  Serves: 6

Why You’ll Love This Recipe

• Rich, creamy, and deeply satisfying.
• Loaded with all the classic baked-potato toppings.
• Feeds a crowd and reheats beautifully.

Loaded Baked Potato Soup

Thick, creamy potato soup loaded with cheddar, bacon, and green onions. All the flavor of a loaded baked potato in a bowl.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 340

Ingredients Method

Ingredients

  

• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 pounds russet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup whole milk
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• 3 green onions, sliced
• Salt and black pepper, to taste

Method

 

1. In a large pot, cook the bacon over medium heat until crisp. Remove and set aside, leaving about a tablespoon of the drippings in the pot.
2. Add the onion to the pot and cook for 4 minutes, until soft. Stir in the garlic and cook 30 seconds more.
3. Add the potatoes and chicken broth. Bring to a boil, then simmer for 15-18 minutes, until the potatoes are fork-tender.
4. Use a potato masher to mash about half of the potatoes right in the pot, leaving some chunks for texture.
5. Stir in the milk, sour cream, and cheddar until melted and creamy. Season with salt and pepper.
6. Serve topped with the crispy bacon, green onions, and extra cheese.

Tips for the Best Results

• Russet potatoes break down best and give the creamiest texture.
• Stir the cheese in off the heat so it melts smoothly without going grainy.
• For an extra-smooth soup, blend a cup or two before adding the dairy.

Variations

• Add a cup of shredded rotisserie chicken to make it a full meal.
• Stir in a handful of chopped broccoli in the last 10 minutes.
• Use turkey bacon or leave it out for a vegetarian version with veggie broth.

Storage

Refrigerate in an airtight container for up to 4 days. Reheat over low heat, stirring often, and add a splash of milk if it has thickened.