Loaded Baked Potato Soup
Loaded Baked Potato Soup is a creamy, hearty American classic loaded with Yukon gold potatoes, crispy bacon, and sharp cheddar cheese, finished with all the traditional baked potato toppings for maximum comfort.
Loaded Baked Potato Soup is a creamy, hearty American classic loaded with Yukon gold potatoes, crispy bacon, and sharp cheddar cheese, finished with all the traditional baked potato toppings for maximum comfort.
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In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, reserving a few tablespoons for topping.
Leave about 2 tablespoons of bacon grease in the pot. Add the butter and diced onion, sautéing for about 5 minutes or until the onion softens.
Stir in the minced garlic and cook for about 30 seconds, or until fragrant.
Add the flour and stir to combine. Cook for about 1-2 minutes to create a roux.
Slowly whisk in the heavy cream and milk in batches, followed by the chicken broth, until smooth.
Season with salt, pepper, chicken bouillon, and cayenne pepper. Stir well to combine.
Add the potatoes to the pot and bring the mixture to a boil. Cook until the potatoes are fork-tender, about 15 minutes.
Reduce the heat to medium-low. Stir in the shredded cheddar cheese and most of the cooked bacon until the cheese has melted.
Gently mash some of the potatoes with a whisk or wooden spoon until you reach your desired consistency.
Serve immediately and top with additional cheddar cheese, sour cream, reserved bacon, and green onions.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding broth or cream as needed.
Large pot or Dutch oven · Whisk
Yes. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or cream if the soup has thickened.
The roux (flour and fat) thickens the soup. If too thick, whisk in more broth or cream. If too thin, mix 1 tbsp flour with 2 tbsp cold broth, stir it in, and simmer for 1-2 minutes. Gently mashing potatoes in step 9 also controls consistency.
Yes, but russets are starchier and may make the soup cloudier. Yukon golds hold their shape better and create a naturally creamier texture without extra starch.
Pierce a piece with a fork; it should break apart easily without resistance. This takes about 15 minutes once the soup reaches a boil.
Freshly shredded cheese melts more smoothly. Pre-shredded cheese contains anti-caking agents that can cause graininess in the finished soup.
