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Loaded Baked Potato Soup

Loaded Baked Potato Soup

Loaded baked potato soup that tastes like your favorite steakhouse bowl—creamy, bacon-y, and topped with cheddar, sour cream, and chives. Easy stovetop comfort.
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Course: Dinner, Soup
Cuisine: American
Keyword: baked potato soup, comfort food, loaded potato soup, potato soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings

Equipment

  • Dutch oven or large soup pot
  • Wooden spoon
  • Whisk
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board
  • Potato masher or ladle
  • Ladle

Ingredients
  

Ingredients

  • 6 slices bacon, cut into small pieces
  • 1 tablespoon unsalted butter
  • 1/2 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup heavy cream or half-and-half
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • 2 green onions, thinly sliced for serving

Instructions

  • Add the bacon to a large pot over medium heat and cook, stirring now and then, until crisp. Transfer bacon to a paper towel–lined plate, leaving about 2 tablespoons of drippings in the pot.
  • Melt the butter in the bacon drippings. Stir in the onion and cook until softened and translucent, about 4–5 minutes. Add the garlic and cook for 30 seconds, stirring constantly.
  • Sprinkle in the flour and cook for 1 minute, stirring to coat the onions. Gradually whisk in the chicken broth until smooth with no flour lumps.
  • Stir in the potatoes. Bring to a gentle boil, then reduce heat to a simmer. Cover partially and cook, stirring occasionally, until the potatoes are very tender, 15–20 minutes.
  • Use a potato masher or the back of a ladle to mash some of the potatoes in the pot to thicken the soup, leaving some chunks for texture.
  • Reduce the heat to low. Stir in the heavy cream, cheddar, and sour cream until melted and smooth. Season to taste with salt and pepper. If the soup is too thick, thin with a splash of broth; if too thin, simmer a few more minutes.
  • Serve hot, topped with the crispy bacon and green onions.

Notes

For extra silky texture, blend part of the soup with an immersion blender. Leftovers keep 3–4 days in the fridge; reheat gently without boiling to prevent curdling. Swap heavy cream with half-and-half for a lighter version, and add more broth to loosen if needed. Garnish with extra cheese or a dollop of sour cream to amp up the loaded baked potato vibe.
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