Loaded Baked Potato Soup

4.84 from 6 votes

Your favorite side is now the main course with this Loaded Baked Potato Soup recipe! Creamy, flavorful soup loaded with tender pieces of potatoes, then topped with everything you dream of on a perfect baked potato.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course, Soup

Cuisine: American

Keyword: baked potato soup, baked potato soup recipe, loaded baked potato soup, loaded baked soup recipe

Servings:

Calories: 447kcal

Author: Nicole Beaulieu

Ingredients

2 lbs russet potatoes peeled and cubed to bite-sized pieces
6 slices bacon thick-cut, diced
2 tbsp butter unsalted
1 medium yellow onion grated
2 cloves garlic minced
1/4 cup flour* all-purpose
2 cups milk any type**
3 cups chicken broth any type- I used a roasted garlic flavor
1 1/2 cups medium cheddar cheese shredded
1 cup sour cream or Greek yogurt
1/2 tsp salt or to taste
1/2 tsp pepper or to taste, freshly cracked
2 tbsp green onion thinly sliced, to serve

US Customary - Metric

Instructions

Add the potatoes to a large stockpot and cover them with water. Generously salt the water and bring the pot to a boil. Cook for about 10 minutes, or until the potatoes are easily pierced with a fork. Drain and set aside.
Add the bacon to a large dutch oven or soup pot over medium-high heat. Cook, stirring occasionally until the bacon is browned and crisped to your liking. Remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate.
Remove all but 2 tbsp of the bacon fat from the pot. Add the butter to the pot and melt, then stir in the onion. Cook for 2-3 minutes until the onion browns slightly, then add the garlic. Cook the garlic for about 1 minute.
Add the flour to the pot and stir well to make sure the flour is smooth. Let it cook for another minute. Whisk in the milk, 1 cup at a time, stirring until completely smooth before adding more, then whisk in the chicken broth.
Add the potatoes and half of the cooked bacon to the pot, then bring everything to a boil. Reduce the heat to a simmer, cover, and cook for 5 minutes. Remove the lid and stir in 1 cup of the cheese until completely melted and smooth, then stir in the sour cream.
Taste for salt and pepper and season as needed. Use your whisk, in a mashing motion, to break up the potatoes until the soup has reached your desired consistency. Top with the remaining cheddar cheese and bacon, the green onion, and a dollop of sour cream to serve.

Notes

*To make this soup gluten-free, stir in a slurry of 1 tbsp cornstarch plus 1 tbsp water in step 6 before adding the sour cream. Stir well to make sure the soup is properly thickened and smooth.

**Anything from skim - 5%MF will work. You can also use unsweetened non-dairy milk alternatives.

Nutritional information is an estimate and may vary depending on the ingredients you use.

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Nutrition