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Potato Soup · Loaded Baked Potato

Loaded Baked Potato Soup

Creamy potato soup thickened by mashing some of the potatoes right in the pot, then topped like a baked potato with bacon, cheddar and green onions.

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Prep
15 min
Cook
40 min
Total
55 min
Serves
6
Level
Easy

Ingredients

  • 6 slices bacon, chopped
  • 1 tbsp unsalted butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 lb russet potatoes, peeled and cut into 3/4-inch cubes
  • 4 cups chicken broth
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 ½ cups whole milk
  • ½ cup sour cream
  • 1 ½ cups cheddar cheese, shredded (6 oz), divided
  • 3 green onions, thinly sliced

Steps

  1. Cook the bacon in a Dutch oven over medium heat, stirring often, until crisp.
  2. Lift the bacon onto paper towels with a slotted spoon. Pour off all but about 2 tablespoons of the fat.
  3. Add the butter and onion and cook until soft.
  4. Add the garlic and stir until fragrant.
  5. Add the potatoes, broth, salt and pepper and bring to a boil.
  6. Lower the heat, cover and simmer until the potatoes fall apart when poked.
  7. Mash the potatoes right in the pot with a potato masher until about half are smooth and the rest are chunky.
  8. Stir in the milk and heat until steaming. Don't let it boil.
  9. Take the pot off the heat and stir in the sour cream and 1 cup of the cheddar until melted.
  10. Ladle into bowls and top with the bacon, remaining cheddar and green onions.

Tip: Russets break down and make the creamiest soup. Yukon golds hold their shape more.

Tip: Most broths are gluten-free, but some contain wheat. Check the label if that matters to you.

Storage: Refrigerate up to 4 days. Reheat gently, stirring, and thin with milk. Dairy soups can turn grainy if frozen.

Estimated nutrition per serving: 520 calories · protein 19 g · carbohydrates 49 g · fiber 4 g · sugars 7 g · fat 28 g (saturated 13 g) · sodium 1,350 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.