Description
A hearty and comforting Loaded Baked Potato Soup Recipe that’s easy to make at home. Packed with flavor from bacon, cheese, and tender potatoes, this creamy soup is perfect for a cozy meal.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 pound bacon, diced
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 ½ cups milk (whole milk or 2% works well)
- ½ cup heavy cream (optional, for extra richness)
- ½ cup shredded cheddar cheese, plus more for topping
- ¼ cup chopped fresh chives, plus more for topping
- Optional toppings: sour cream, additional shredded cheddar cheese, more chives, crumbled bacon
Instructions
- 1. Cook the Bacon: Place the diced bacon in a large pot or Dutch oven over medium heat. Cook until crispy, stirring occasionally. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Reserve about 2 tablespoons of the bacon fat in the pot; discard the rest.
- 2. Sauté Aromatics: Add the chopped onion to the pot with the reserved bacon fat. Cook over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 3. Cook the Potatoes: Add the cubed potatoes to the pot. Pour in the chicken broth, ensuring the potatoes are mostly submerged. Add the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- 4. Blend the Soup: Once the potatoes are tender, carefully transfer about half of the soup mixture to a blender (and blend until smooth. Return the blended soup to the pot. Alternatively, use an immersion blender directly in the pot to blend the soup to your desired consistency.
- 5. Add Dairy and Cheese: Stir in the milk and heavy cream (if using). Heat the soup gently over low heat until warmed through. Do not boil after adding the dairy, as it can curdle. Stir in the ½ cup of shredded cheddar cheese until melted and the soup is creamy.
- 6. Add Chives and Bacon: Stir in ¼ cup of the chopped chives and most of the cooked crumbled bacon (reserving some for garnish). Taste and adjust seasoning with additional salt and pepper if needed.
- 7. Serve: Ladle the hot soup into bowls. Garnish with extra shredded cheddar cheese, the reserved crumbled bacon, and more chopped chives.
Notes
Allow the soup to cool completely before refrigerating in an airtight container for up to 3-4 days. For longer storage, freeze the soup base without dairy and cream for up to 2-3 months, adding dairy upon reheating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g