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Bowl of loaded baked potato soup topped with bacon, shredded cheddar and green onions

Loaded Baked Potato Soup

A thick, creamy potato soup made in one pot and topped like a loaded baked potato with bacon, cheddar, sour cream and green onions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 slices bacon chopped
  • 1 medium onion diced
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 2½ pounds russet potatoes about 5 medium, peeled and cut into ½-inch cubes
  • 1½ cups milk
  • 1½ cups shredded sharp cheddar divided
  • ½ cup sour cream
  • 3 green onions sliced
  • Salt and black pepper to taste

Method
 

  1. Cook the bacon in a large pot or Dutch oven over medium heat for 6–8 minutes, until crisp. Move it to a paper towel-lined plate. Leave about 2 tablespoons of the drippings in the pot and pour off the rest.
  2. Add the onion and cook for 4–5 minutes, until soft. Stir in the garlic and cook for 30 seconds.
  3. Sprinkle in the flour and stir for 1 minute.
  4. Slowly pour in the broth, stirring as you go so no lumps form. Add the potatoes and bring to a boil. Reduce the heat, cover and simmer for 15–18 minutes, until the potatoes are very tender.
  5. Mash about half of the potatoes right in the pot with a potato masher. Leave the rest in chunks.
  6. Stir in the milk and heat for 3–4 minutes, until hot. Don’t let it boil.
  7. Take the pot off the heat. Stir in 1 cup of the cheddar and the sour cream until melted and smooth. Season with salt and pepper.
  8. Ladle into bowls and top with the remaining cheddar, the bacon and the green onions.

Notes

  • Russet potatoes break down and make the thickest soup. Yukon Golds give you a chunkier one.
  • Have leftover baked potatoes? Scoop out the insides, add them after the broth and simmer for just 5 minutes.
  • Shred the cheese from a block. It melts more smoothly than pre-shredded cheese.
  • For a vegetarian version, skip the bacon, cook the onion in 2 tablespoons of butter and use vegetable broth.