Loaded Baked Potato Soup Recipe

This creamy Loaded Baked Potato Soup is easy, delicious and made in one pot! Serve topped with traditional loaded baked potato toppings like sharp cheddar cheese, sour cream, bacon and green onions or chives. Yields 6 to 8 servings.

Course Main Course, Soups, Stews & Chilis

Cuisine American

Keyword creamy soup, fall recipe, from scratch, homemade, soup, winter recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 517

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

1/2 pound center cut bacon diced
1 tablespoon reserved bacon fat
4 tablespoons unsalted butter
1 medium yellow onion diced, about 1 cup
3 cloves garlic minced
kosher salt
1/3 cup unbleached all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 to 6 cups low-sodium chicken broth *see notes
2 cup half & half **see notes
1 pound medium yellow potatoes peeled and cut into large chunks
1 pound medium russet potatoes peeled and cut into large chunks
2 cups shredded sharp cheddar cheese reserve 1/4 of it for serving
1/2 cup sour cream plus more for serving
freshly ground black pepper
3 green onions sliced, for serving

Instructions

In a dutch oven or heavy bottom soup pot, add the diced bacon and cook over medium to medium-low heat. Stir occasionally until crispy. Transfer the cooked bacon to a paper towel lined plate to drain. Discard all but 1 tablespoon of fat from the dutch oven.
To the bacon fat, add butter and onions with a pinch of salt. Stir and cook until tender and translucent about 8 minutes. Add garlic, stir and cook 1 minute.
Whisk in flour, garlic powder and onion powder and cook 2 minutes before slowing whisking in 4 cups broth and the half & half.
Add in the potatoes, cover and increase heat to high and bring to a boil. Once boiling, reduce heat to low or medium-low with the lid askew. Stirring often to avoid any scorching on the bottom of the pot. Cook 15 to 25 minutes or until potatoes are tender.
Mash potatoes using a potato masher or use an immersion blender. For an ultra smooth consistency, use a ladle to transfer the potatoes and liquids to a blender. Remove the center plug and cover with a kitchen towel before blending until smooth. Then transfer back to the soup pot.
Once thickened (see notes) add in 3/4 of cheddar cheese (reserving some for serving) and 3/4 of the chopped bacon (reserving some for serving) and the sour cream. Taste and season with salt and pepper to your preference.
Ladles soup into bowls and top with a dollop of sour cream, reserved cheese, bacon and green onions.

Notes

*If the soup is too thick, once the potatoes have cooked and are mashed, add more broth until desired consistency. So it's a good idea to have extra on hand for thinning the soup out if needed.

**Half & half is commonly found in the dairy section of most American grocery stores. It is equal parts whole milk and heavy cream.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition