Loaded Potato Soup
A velvety, savory soup featuring tender chunks of potato, crisp bacon, and a luscious cheddar-infused base thickened with a classic roux. Finished with a dollop of sour cream and customizable toppings, this dish delivers the nostalgic warmth of a loaded baked potato in comforting soup form—ideal for weeknight dinners or cozy gatherings.
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Ingredients
- 1 tsp salt or adjust to preference
- ¾ cup sour cream
- 4 large potatoes peeled and cubed
- ¼ tsp pepper or to taste
- 2 1/2 cups whole milk
- 8 oz bacon chopped into small pieces
- 1 cup shredded cheddar cheese mild or sharp
- 4 Tbsp unsalted butter
- 2 1/2 cups chicken broth or vegetable broth
- ½ medium onion finely diced
- 2 garlic cloves minced
- ¼ cup all-purpose flour or a gluten-free 1:1 alternative
- ½ tsp salt
- Green onions for garnish
Instructions
- Fill a stockpot with water to 1 inch above the potatoes, season with ½ teaspoon salt, and boil the cubed potatoes for 8–10 minutes, or until tender enough to pierce with a knife. Drain thoroughly.
- While the potatoes cook, render the bacon in a Dutch oven over medium heat until crisp. Remove the bacon to a plate, reserving 1 tablespoon of the rendered fat in the pot.
- In the same Dutch oven, melt the butter with the reserved bacon fat, add the finely chopped onion, and sauté until softened. Stir in minced garlic and cook for 30 seconds until aromatic.
- Whisk in the flour until no lumps remain, then gradually incorporate the milk and broth while continuously whisking. Bring the mixture to a gentle boil to allow it to thicken.
- Return the drained potatoes to the pot. Season the soup with the remaining 1 teaspoon salt and ¼ teaspoon pepper, adjusting as needed.
- Fold in the sour cream, shredded cheddar, and half of the cooked bacon. Stir well and bring the soup just to a boil, then remove from heat.
- Ladle into bowls and garnish with remaining bacon and your choice of toppings.
Notes
Russet potatoes are preferred for their fluffiness, though Yukon Golds offer a creamy texture and can be used unpeeled.
For a silkier soup, puree half the mixture using an immersion blender or traditional blender before adding the bacon.
Topping options include: extra bacon bits, sour cream, grated cheese, croutons, avocado slices, chives, green onion, or grilled corn kernels.
Store in a sealed container in the refrigerator for up to 5 days or freeze for as long as 6 months. Reheat gently on the stove or thaw overnight in the fridge.