Loaded Baked Potato Soup
A velvety baked potato soup loaded with cheddar, crispy bacon, and chives. All the flavors of a loaded baked potato in a cozy bowl.
Ingredients
Instructions
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Cook bacon in a large pot until crisp; transfer to paper towels and reserve drippings.
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Melt butter with the drippings. Cook onion until soft, about 5 minutes; add garlic for 1 minute.
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Stir in flour and cook 1 minute. Slowly whisk in chicken broth.
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Add diced potatoes, bring to a simmer, and cook until tender, about 15 minutes.
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Mash some potatoes against the pot for thickness, leaving some chunks.
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Stir in milk and simmer 5 minutes. Remove from heat and blend in cheddar and sour cream.
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Season with salt and pepper. Top each bowl with bacon and chives.
Nutrition
Per serving, estimated.
- Calories
- 420 kcal
- Protein
- 16g
- Carbs
- 33g
- Fat
- 25g
- Fiber
- 3g
Tips
- Russet potatoes give the creamiest texture; do not skip the mash step.
- Add cheese off the heat so it melts smoothly without breaking.
- For an even thicker soup, simmer a few minutes longer before adding dairy.
Variations
- Stir in 1/2 cup corn kernels for sweetness.
- Top with a dollop of extra sour cream and more cheddar.
- Use half-and-half instead of milk for a richer bowl.
Frequently Asked Questions
Yes. Skip the bacon, use vegetable broth, and top with extra cheese and chives.
Refrigerate up to 4 days. Reheat gently, adding a splash of milk to loosen.
Dairy-based soups can separate when frozen; for best texture, freeze before adding cheese and sour cream.
