This Loaded Baked Potato Soup is the ultimate comfort food dinner! Topped with crispy bacon, cheddar cheese, and chives, you won’t be able to resist a second bowl.
Prep Time20 minutesminutes
Cook Time30 minutesminutes
Total Time50 minutesminutes
Ingredients
For the Soup:
6slicesbacon, chopped
½white onion, diced
3clovesgarlic, finely minced
3tablespoonsall-purpose flour
4cupsreduced sodium chicken or vegetable broth
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
3poundsrusset potatoes, peeled and cut into 1-inch pieces
1cupsour cream
2cupsmilk, or half and half for a creamier soup
1 ½cupfreshly shredded cheddar cheese
Optional toppings:
Green onions or chives
Shredded cheddar cheese
Crispy bacon
Sour cream
Instructions
Cook the bacon and onion together in a large soup pot or Dutch oven until crispy, about 7 minutes.
Remove the bacon and onion from the pot using a slotted spoon and set aside in a bowl for later.
Leave about 3 tablespoons of the bacon grease in the pot then add the garlic and stir and cook until it becomes fragrant, about 30 seconds.
Stir in the flour and cook just until it starts to turn a light golden brown.
Pour in ½ cup of the broth and stir until it starts to thicken then stir in the salt and pepper.
Add the potatoes and then pour in the remaining broth and bring it to a boil over high heat.
Turn the heat down to a simmer and let it simmer for 30 minutes, until the potatoes are fork tender.
Heat the sour cream in a microwave safe bowl in the microwave for 30-45 seconds or until it is very warm.
Pour it and the milk into the pot and stir to combine then use an immersion blender to blend the larger chunks, but leave some of the chunks for texture. (If you prefer, you can blend the soup until smooth.)
Stir in the cheddar cheese until fully melted then stir in the bacon and onions and bring the soup back up to a simmer for 5 more minutes.
Serve warm with desired toppings.
Notes
Storing and Reheating: Refrigerate any leftover baked potato soup, tightly covered or placed in airtight containers. It should keep for 4 - 5 days. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. (You can also reheat in the microwave.)
Potato Varieties: You can use any kind of potatoes you like, but I think russet or Idaho potatoes make the best potato soup. Another good option might be Yukon Gold potatoes.
Don't Over-Blend: With starchy potatoes, you can sometimes over-blend and end up with a soup that feels... gummy. Nobody wants gummy soup! So make sure to blend and mash the potatoes just until you get a good, creamy consistency, and then stop there.
Load It Up! Don't hesitate to add more toppings to your bowl! Caramelized onions, sauteed mushrooms, chicken, broccoli florets - the sky's the limit.