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A thick, creamy soup capturing all the classic loaded baked potato flavors like crispy bacon, sharp cheddar, and sour cream, perfect for a cozy and hearty meal.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 medium sweet (Vidalia) or yellow onion, diced
  • 2 cloves garlic, minced
  • 4 large Russet potatoes, peeled and diced
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 4 cups chicken broth
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese, shredded, divided
  • 3 scallions, thinly sliced
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Chop bacon and cook in a large soup pot over medium heat until crisp.
  2. Remove bacon pieces and set aside, leaving about half of the bacon grease in the pot.
  3. Add diced onion to the pot and cook until soft and fragrant, about 5 minutes.
  4. Stir in flour and cook briefly to remove raw flour taste, about 1-2 minutes.
  5. Slowly whisk in the milk until the mixture is smooth and begins to thicken.
  6. Add chicken broth, diced potatoes, and minced garlic to the pot.
  7. Scrape browned bits from the bottom of the pot with a spoon to deglaze.
  8. Increase heat until just before boiling, then reduce to a simmer and cook until potatoes are tender, about 20-25 minutes.
  9. Optionally, gently mash some of the potatoes with a spoon or potato masher to thicken the soup.
  10. Stir in sour cream, most of the shredded cheddar, and most of the cooked bacon, reserving some for topping.
  11. Serve topped with sliced scallions, remaining crispy bacon, reserved cheddar cheese, and season with salt and black pepper to taste.

Notes

Russet potatoes are ideal for this soup due to their starchy nature, which thickens the broth nicely. You may peel them for a smoother texture or leave the skins on for added texture and nutrients., Use plenty of salt when seasoning to enhance flavors., To lighten the soup, serve with a fresh side salad., For extra texture, mash some potatoes after simmering but keep some chunks if preferred., Add cayenne pepper or red pepper flakes for a spicy kick., Add diced ham or shredded cooked chicken for extra protein., Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat gently stirring often, adding broth or milk if too thick., Soup can be frozen for up to 3 months but may develop a grainy texture upon thawing; reheat slowly for best results.

Nutrition

Find it online: https://gingerbaking.com/easy-baked-potato-soup/