Loaded Baked Potato Soup

This loaded baked potato soup is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.

Why this recipe works

• Russet potatoes break down enough to create a naturally thick texture.
• Mashing only part of the soup keeps satisfying pieces in every bowl.
• Adding sour cream at low heat gives tang without curdling.

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 tbsp all-purpose flour
• 4 cups (950 mL) chicken broth
• 2 lb (900 g) russet potatoes, peeled and cubed
• 1 cup (240 mL) whole milk
• 1/2 cup (120 mL) sour cream
• 1 cup (115 g) grated cheddar
• 3 green onions, sliced
• Salt and black pepper

Step-by-step instructions

1. Cook the bacon in a large pot until crisp. Transfer to a paper-towel-lined plate, leaving about 2 tablespoons of fat in the pot.
2. Cook onion in the bacon fat for 6 minutes. Add garlic for 30 seconds, then stir in flour for 1 minute.
3. Gradually add broth while stirring. Add potatoes, bring to a simmer, and cook for 18 to 22 minutes until very tender.
4. Mash some of the potatoes in the pot. Stir in milk, sour cream, half the cheddar, and half the bacon. Warm gently and season. Serve with remaining toppings.

Cook’s notes

• Cut potatoes evenly so they finish at the same time.
• For a less salty soup, use low-sodium broth and reserve bacon for topping.
• The soup thickens significantly as it cools.

Substitutions and variations

• Use smoked turkey instead of bacon.
• Add chopped steamed broccoli for a loaded broccoli-potato version.
• Replace sour cream with plain Greek yogurt, stirring it in off heat.

What to serve with it

• A crisp green salad
• Roasted green beans
• Warm dinner rolls

Storage and reheating

Refrigerate for up to 3 days. Reheat gently with additional broth or milk. Potato and dairy soups are best enjoyed fresh rather than frozen.

Frequently asked questions