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Two bowls of creamy Loaded Baked Potato Soup topped with shredded cheese, chopped green onions, and crispy bacon bits on a table with extra grated cheese and bacon on the side.

Loaded Baked Potato Soup

Author: Mandy Applegate
Loaded Baked Potato Soup made with russets, crisp bacon, cheddar, and sour cream, blended in one pot into a rich, velvety bowl that serves six.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Soups/Stews
Cuisine: American
Keyword: Loaded Baked Potato Soup
Servings: 6
Calories: 597kcal

Equipment

Ingredients

  • 5 medium russet potatoes peeled and diced
  • 3 ounces bacon around 6 slices, chopped
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1½ cups shredded cheddar cheese plus more for topping
  • ½ cup sour cream
  • 3 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons sliced green onions for garnish
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Instructions

  • Place a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp, about 6 to 8 minutes. Remove the bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pot.
    3 ounces bacon
  • Add the diced onion to the pot and sauté for 3 to 4 minutes, until soft and translucent. Stir in the minced garlic and cook for 1 minute, until fragrant.
    1 medium onion, 3 garlic cloves
  • Add the diced potatoes and unsalted butter, stirring to coat the potatoes evenly. Pour in the chicken broth and bring the mixture to a boil.
    5 medium russet potatoes, 3 tablespoons unsalted butter, 4 cups chicken broth
  • Reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  • Use an immersion blender to blend the soup to your desired consistency, or mash with a potato masher for a chunkier texture.
  • Stir in the whole milk, heavy cream, shredded cheddar cheese, and sour cream. Season with salt and freshly ground black pepper.
    1 cup whole milk, 1 cup heavy cream, 1½ cups shredded cheddar cheese, ½ cup sour cream, Salt and freshly ground black pepper
  • Simmer over low heat for 5 to 10 minutes, stirring frequently, until the soup is hot and creamy. Do not allow it to boil.
  • Serve hot, topped with the reserved bacon, extra shredded cheddar cheese, and sliced green onions.
    2 tablespoons sliced green onions

Notes

  • Leave about two tablespoons of the bacon fat in the pot to soften the onion and garlic, for a smoky base butter can't give.
  • Use russets for their starch; it thickens the soup into a velvety body with no flour.
  • Cut the potatoes to a similar size so they all cook to fork-tender together.
  • Grate the cheddar from a block; pre-shredded cheese melts less cleanly and can turn the soup grainy.
  • Go easy with the blender; over-working the potatoes releases starch and turns the soup gummy.
  • Keep the heat low after adding the dairy and never boil, or the milk, cream, and cheese will break.
  • Get leftovers into the fridge within two hours of cooking and use them within three to four days.

Nutrition

Calories: 597kcal | Carbohydrates: 41g | Protein: 19g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 369mg | Potassium: 1088mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1254IU | Vitamin C: 13mg | Calcium: 335mg | Iron: 2mg
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