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potato soup

Loaded Baked Potato Soup

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6 servings
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Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Soup:
  • 6 slices bacon chopped
  • 4 large russet potatoes peeled and diced (about 6 cups)
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups 960 ml chicken broth
  • 2 cups 480 ml whole milk (or half-and-half for extra creaminess)
  • ½ cup 120 ml sour cream
  • 1 cup 100 g shredded sharp cheddar cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika optional
  • For Topping:
  • Extra shredded cheddar cheese
  • Chopped green onions
  • Sour cream or Greek yogurt
  • Crumbled bacon

Method
 

  1. Directions
  2. Cook the Bacon
  3. In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon drippings in the pot.
  4. Sauté Onion & Garlic
  5. Add butter to the pot with the bacon drippings. Stir in diced onion and cook for 3–4 minutes until translucent. Add garlic and cook for 30 seconds.
  6. Make the Roux
  7. Sprinkle in flour and stir constantly for 1 minute to remove the raw flour taste.
  8. Add Liquids & Potatoes
  9. Gradually whisk in chicken broth, followed by milk. Stir until smooth, then add diced potatoes, salt, pepper, and paprika. Bring to a gentle boil.
  10. Simmer
  11. Reduce heat to medium-low, cover, and simmer for 15–20 minutes, stirring occasionally, until potatoes are tender.
  12. Mash & Thicken
  13. Lightly mash some of the potatoes in the pot to create a thicker, creamier texture while leaving some chunks whole.
  14. Add Creamy Elements
  15. Stir in sour cream and shredded cheddar until melted and smooth. Adjust seasoning as needed.
  16. Serve & Garnish
  17. Ladle into bowls and top with extra cheddar, crispy bacon, green onions, and a dollop of sour cream.

Notes

Chef’s Tip
• For a smoky twist, use smoked cheddar or add a dash of hot sauce.
• If you prefer it silky smooth, blend half the soup in a blender and return it to the pot.
• Leftovers reheat beautifully — just add a splash of milk when reheating to restore creaminess.