This loaded baked potato soup is what I’m craving on cold winter nights. I mean comfort food in a bowl at its finest. Boil up some potatoes in a creamy delicious broth and load it up with bacon and cheese. Just like your favorite steak house baked potato minus all the work.
No more worrying about how to make dinner because you spent an hour in front of the oven waiting on your potatoes to bake. All simple ingredients come together to make a meal your whole family will enjoy. Serve with toppings for an extra fun twist!
Why You’ll Love This Recipe
You’ll love the thick and creamy feel of this soup. The cream coats your mouth with each spoonful of creamy potato. It’s a great meal to have in your back pocket for those busy nights. Once you get home and need to feed your family something good. By starting with bacon you’re infusing that delicious flavor into the soup from the beginning.
One of my favorite things about this recipe is how little dirty dishes you’ll have to wash after your dinner is served. Since you cook your bacon in the same pot that you’ll make your soup you won’t have to clean many skillets. You’ll be able to relax that evening after dinner is served.
What You’ll Need
Here’s what you’ll need to make this soup. Russet potatoes, bacon, butter, flour, chicken broth, milk, sharp cheddar cheese and sour cream.
Russet Potatoes
By using russet potatoes you’ll get that thick baked potato consistency. These potatoes will help thicken the soup and not fall apart. If you want a more waxy feel you can use yellow yukon gold potatoes.
Thick Cut Bacon
Thick cut bacon will give you that great crumbly bacon on top of your soup. The fat you get from the bacon will help flavor your soup. I like to cook my bacon on a slow heat so I don’t burn my bacon. You can always use turkey bacon and just add more butter if you want.
Sharp Cheddar Cheese
I like to use sharp cheddar cheese for this recipe. You want to shred your own cheese for this soup it will melt better than pre shredded cheese. Pepper jack would also be great if you want to spice things up.
How To Make
Here are some easy steps to make this delicious soup.
Cook Your Bacon
Heat a large pot or dutch oven on medium heat. Add your bacon and cook until browned. Remove bacon with slotted spoon and place on paper towels to drain. Leave the bacon grease in the pot.
Make A Roux
Add butter to bacon grease and melt. Then whisk in flour and cook for one minute. Be sure to stir constantly.
Add Liquids
Slowly add in chicken broth and milk whisking as you pour. Then add your potatoes to the pot and bring to a boil.
Boil On Low Heat
Once your soup reaches a boil turn your heat down to low and cover. Let cook for about 15-20 minutes until potatoes are fork tender.
Top With Sour Cream And Cheese
Take off the heat and stir in your sour cream and shredded cheese. Serve with bacon and green onions.
Tips For Success
- For a thicker soup take a potato masher and mash about half of your potatoes. This will give your soup that creamy consistency while still having potato chunks.
- Always take your soup off the heat before adding your sour cream and cheese. If you keep your soup at a high heat and add dairy it will curdle.
- Check that you diced your potatoes into small even pieces. If your potatoes are taking a long time to cook make sure they aren’t to big.
Loaded Baked Potato Soup
Equipment
- Large Pot or Dutch Oven
- Whisk
- Potato masher
Ingredients
- 6 slices bacon thick cut chopped
- 3 tablespoons butter
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups milk
- 4 russet potatoes peeled and diced
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese + more for topping
- 3 green onions sliced + more for topping
- Salt and pepper to taste
Instructions
- In a large pot or dutch oven cook bacon until browned. Remove from pot and set aside on a paper towel lined plate.
- Add butter to pot with bacon grease. Whisk in flour and cook for one minute.
- Slowly add chicken broth and milk whisking as you add.
- Stir in potatoes and bring to a boil.
- Lower heat to low and cover and simmer for 15-20 minutes or until potatoes are fork tender.
- Remove from heat and mash some of your potatoes with a potato masher if you want to thicken your soup.
- Stir in sour cream and shredded cheese until smooth.
- Top with bacon, cheese and green onions.
Nutrition
Store & Reheat
- Store: In an airtight container in the fridge for up to 4 days.
- Freeze: I don’t recommend freezing this soup. Soups with dairy and potatoes don’t freeze well.
- Reheat: Heat on the stovetop over medium low heat. Add more milk if needed.
Pair With
- Crusty bread for dipping
- Side salad with vinaigrette
- Toppings such as chopped chives, bacon, cheese
- Roasted broccoli with a squeeze of lemon
FAQ’s
Can You Leave The Skin On Your Potatoes?
If you are using a potato that has a thinner skin you can leave them on. If you use a russet potato the skin may be to thick for your soup.
Why Is My Soup So Thin?
Your soup may need to cook a little longer. Try letting it simmer for a few more minutes with the lid off. You can also mash some of your potatoes against the pot to help thicken your soup.
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