Loaded Baked Potato Soup
A rich, thick, and cozy potato soup infused with crispy bacon, melty cheddar, and a hint of onion, perfect for a comforting meal at home.
Ingredients
For the Soup Base
- 3 lb Russet potatoes, peeled and diced Starchy enough for a silky texture.
- 8 slices Bacon Reserve drippings for flavor.
- 4 tbsp Unsalted butter For the roux.
- 1/3 cup All-purpose flour Thickens the soup.
- 1 medium Yellow onion, finely diced Adds sweetness.
- 3 cloves Garlic, minced For aroma.
- 4 cups Chicken broth Use low-sodium broth to control salt.
- 2 cups Whole milk Adds creaminess.
- 1 cup Heavy cream For rich texture.
- 2 cups Cheddar cheese, freshly shredded Sharp cheddar melts smoother when shredded fresh.
- 1/2 cup Sour cream Adds tanginess.
- 4 pieces Green onions, thinly sliced For garnish.
- 1.5-2 tsp Kosher salt Season in layers.
- 1 tsp Black pepper Adjust to taste.
- 1/2 tsp Paprika For color.
- Pinch Cayenne (optional) For gentle warmth.
Instructions
Preparation
- Peel and dice the potatoes into 1/2-inch cubes. Rinse under cold water to remove excess starch and pat dry.
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon to a paper towel-lined plate and reserve 2 tablespoons of drippings in the pot.
- Add the diced onion to the bacon fat in the pot and cook for 4-5 minutes until translucent. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
Cooking the Soup
- Add butter to the pot. When melted, sprinkle in the flour and whisk constantly for 1-2 minutes until blond and nutty.
- Gradually whisk in the chicken broth to avoid lumps and bring to a gentle simmer.
- Stir in the potatoes, 1 teaspoon salt, pepper, paprika, and cayenne (if using). Simmer uncovered for 15-18 minutes, stirring occasionally, until the potatoes are tender but not falling apart.
- Use a potato masher to lightly mash 25-30% of the potatoes in the pot to thicken the soup while keeping some chunks.
- Reduce heat to low and stir in the milk and cream. Keep it steamy, do not boil.
- Remove from heat and stir in cheddar cheese a handful at a time until melted and smooth.
- Add sour cream and half of the green onions. Taste and adjust with more salt and pepper if needed.
Serving
- Ladle into bowls and top with bacon crumbles, extra cheddar, remaining green onions, and a crack of black pepper. Optionally, add a dollop of sour cream.
Notes
Cool completely before storing. It will thicken in the fridge—thin with broth or milk when reheating. Works well frozen if cooled fully; thaw overnight in the fridge, then reheat gently.