Loaded Potato Soup
This thick and creamy soup tastes like a loaded baked potato, featuring bacon, cheddar cheese, and sour cream, all in one comforting bowl.
Ingredients
Main Ingredients
- 6 slices Bacon, chopped Can substitute with pancetta or omit for a vegetarian version using smoked paprika.
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 3 tablespoons All-purpose flour For thickening; can substitute with cornstarch for gluten-free.
- 4 cups Chicken or vegetable broth, low-sodium
- 2 pounds Russet potatoes, peeled and cubed Yukon golds can be used as an alternative.
- 2 cups Milk, whole preferred 2% works; cream for extra richness.
- 1/2 cup Sour cream
- 1 1/2 cups Sharp cheddar cheese, shredded Plus more for topping.
- 1/3 cup Green onions or chives, thinly sliced
- Salt and black pepper, to taste
- 1/2 teaspoon Smoked paprika (optional) Adds to the loaded flavor.
Optional Toppings
- Extra bacon
- Cheddar cheese
- Chives
- A dollop of sour cream
- Hot sauce
Instructions
Crisp the Bacon
- In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy, about 6–8 minutes. Transfer to a paper towel–lined plate, leaving about 2 tablespoons of drippings in the pot.
Sauté the Aromatics
- Add butter to the pot. When melted, stir in onion and a pinch of salt. Cook until translucent, about 4–5 minutes. Add garlic and cook for 30 seconds until fragrant.
Make the Thickener
- Sprinkle in flour and stir constantly for 1 minute until it looks pasty.
Add the Broth and Potatoes
- Whisk in broth gradually to avoid lumps. Add potatoes and smoked paprika. Bring to a gentle boil, then reduce to a simmer. Cover and cook until potatoes are fork-tender, about 12–15 minutes.
Blend to Your Perfect Texture
- For a chunky soup, mash some potatoes with a potato masher. For a creamier soup, use an immersion blender to blend 1/3–1/2 of the pot, keeping some chunks for texture.
Stir in Dairy
- Add milk and sour cream. Simmer on low for 3–4 minutes, being careful not to boil.
Add Cheese
- Off heat, stir in cheddar until melted and smooth. Taste and season with salt and pepper.
Finish and Serve
- Stir in half the bacon and half the chives. Ladle into bowls and top with remaining bacon, cheddar, and chives. Add a swirl of sour cream or hot sauce if desired.
Notes
Cool completely and store leftovers in an airtight container for 3–4 days. For freezing, undercook potatoes slightly and skip adding cheese until reheating. Reheat gently to avoid curdling.