Description
This comforting loaded baked potato soup is creamy, cheesy, and packed with hearty flavor from crispy bacon, cheddar, and sour cream. It’s the ultimate cozy meal for cold days and family dinners, with easy prep and satisfying results. Perfect for meal prep or freezing!
Ingredients
2 ½ pounds russet potatoes
6 slices bacon
1 ½ cups shredded cheddar cheese
1 cup heavy cream
4 cups chicken broth
1 medium yellow onion, diced
2 cloves garlic, minced
4 tablespoons butter
¼ cup all-purpose flour
½ cup sour cream
3 green onions, sliced
Instructions
1. Cook the bacon in a large soup pot over medium heat until crispy. Remove and set aside on a paper towel-lined plate. Leave a few tablespoons of bacon fat in the pot.
2. Add butter to the bacon drippings and melt. Add diced onion and sauté until soft and translucent. Stir in minced garlic and cook for 1 more minute.
3. Sprinkle in the flour and stir constantly, cooking for 1 minute to form a roux.
4. Slowly whisk in the chicken broth, ensuring no lumps form.
5. Peel and dice the potatoes, then add to the pot. Simmer for 15–20 minutes or until fork-tender.
6. Use an immersion blender to puree the soup to your desired consistency. Leave a few chunks if you like it rustic.
7. Stir in the heavy cream, shredded cheddar, and sour cream. Let everything melt and combine, then simmer until hot.
8. Serve hot, garnished with crispy bacon, green onions, and extra cheese if desired.
Notes
This soup thickens after chilling; add milk or broth when reheating.
Make sure the potatoes are fully tender before blending.
For extra flavor, mix cheddar with a little smoked gouda or pepper jack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups)
- Calories: 475
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 90mg