Loaded Baked Potato Soup
Loaded baked potato soup made with bacon, sharp cheddar, sour cream, and russet potatoes. Thick, creamy, and blended just enough to stay hearty and comforting.
Servings 6
Calories 430kcal
Equipment
- Dutch Oven or large pot. Provides enough heat for rendering bacon and simmering potatoes.
- slotted spoon Removes bacon while leaving rendered fat behind.
- Immersion blender or countertop blender. Blends the soup to the desired texture.
- wooden spoon For stirring without scraping the pot.
Ingredients
- 4 slices (120 g) bacon diced
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 2 lbs (907 g) Russet potatoes peeled and cubed
- 5 cups (1.2 L) low-sodium chicken broth
- 1 tsp (6 g) kosher salt more to taste
- ½ tsp (1.5 g) black pepper more to taste
- 1 cup (240 ml) whole milk
- 1 cup (240 g) full-fat sour cream
- 1 cup (113 g) sharp cheddar cheese
- 2 tbsps (28 g) unsalted butter
Optional Toppings:
- cooked bacon
- sliced scallions
- chives
- additional cheddar cheese
- sour cream
Instructions
- In a large pot or Dutch oven set over medium heat, cook the diced bacon until crispy, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate and set aside, leaving about 2 tablespoons (30 ml) of rendered fat in the pot.4 slices (120 g) bacon
- Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more, just until fragrant.1 small yellow onion, 3 cloves garlic
- Add the cubed potatoes, chicken broth, salt, and black pepper. Increase the heat and bring the mixture to a boil, then reduce to a steady simmer. Cook uncovered for about 20 minutes, or until the potatoes are very tender and easily pierced with a fork.2 lbs (907 g) Russet potatoes, 5 cups (1.2 L) low-sodium chicken broth, 1 tsp (6 g) kosher salt, ½ tsp (1.5 g) black pepper
- Use an immersion blender to partially or fully purée the soup directly in the pot, depending on your preferred texture. For a chunkier soup, blend lightly, leaving visible pieces of potato. For a smoother consistency, blend longer. If using a countertop blender, blend the soup in batches rather than all at once. Hot soup releases steam, and blending in smaller batches prevents pressure buildup and splashing. Leave the blender lid slightly vented and cover with a towel while blending, then return the soup to the pot.
- Stir in the milk, sour cream, shredded cheddar cheese, and butter. Simmer gently over low heat, stirring often, until the cheese is fully melted and the soup is smooth and creamy. Avoid boiling after adding the dairy, as high heat can cause separation and affect the texture.1 cup (240 ml) whole milk, 1 cup (240 g) full-fat sour cream, 1 cup (113 g) sharp cheddar cheese, 2 tbsps (28 g) unsalted butter
- Taste and adjust seasoning with additional salt and black pepper if needed. Serve hot, topped with the reserved crispy bacon, scallions, chives, sour cream, and extra shredded cheese as desired.cooked bacon, sliced scallions, chives, additional cheddar cheese, sour cream
Notes
- Blending the soup before adding dairy preserves texture and prevents separation.
- The soup will appear very thick before the milk is added. This is expected and helps maintain structure.
- For a thinner soup, increase the chicken broth to 6 cups (1.4 liters) without changing flavor balance.
- Bacon bits can be used in place of fresh bacon if needed, though rendered fat adds depth.
Nutrition
Serving: 420g | Calories: 430kcal | Carbohydrates: 30g | Protein: 14g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 75mg | Sodium: 614mg | Potassium: 780mg | Fiber: 3g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 18mg | Calcium: 280mg | Iron: 2mg