Loaded Baked Potato Soup
This soup has everything I love about baked potatoes but in soup form.
It’s easy, loaded with so many good things, and packed with flavor.
It’s creamy, cheesy, thick, rich, comforting, very filling, and hearty. I know it’ll be a favorite for years to come.
Potatoes are baked until they’re soft and tender before being simmered with garlic, milk, cheese, sour cream, bacon, and green onions.
I don’t think I missed a single baked potato topping with that lineup of ingredients and my family thanked me for it.
If you’re a cheesy baked potato person, and let’s face it most of us can go to town on a baked potato especially when it’s cold outside, you’re going to love this soup. The bacon doesn’t hurt either.
Loaded Baked Potato Soup
Everything I love about baked potatoes but in soup form. It’s easy, loaded with so many good things, and packed with flavor. It’s creamy, cheesy, thick, rich, comforting, very filling, and hearty. Potatoes are baked until they’re soft and tender before being simmered with garlic, milk, cheese, sour cream, bacon, and green onions. If you’re a cheesy baked potato or bacon person, you’re going to love this soup especially when it’s cold outside.
- about 3 1/4 pounds Russet or baking potatoes (about 4 medium/large potatoes)
- 1/4 cup (half of 1 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 or 3 cloves garlic, minced or finely pressed
- 6 cups 2% or whole milk
- 8 ounces extra-sharp cheddar cheese, grated and divided (don’t use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 cup sour cream (I used reduced fat)
- about 10 slices bacon, cooked and crumbled (I used pre-cooked bacon that cooks in microwave in about 1 minute to save time; yields about 1 cup crumbled bacon)
- about 6 to 8 green onions, trimmed and sliced into small segments (yields about 3/4 cup)
- Preheat oven to 400F. Pierce potatoes with a fork and bake for about 1 hour directly on oven rack, or until fork tender. When potatoes are cool enough to handle, peel them, transfer to a large bowl, and mash the flesh. I mash coarsely so there are big potato chunks but mash as small as desired; set aside.
- To a a large Dutch oven or stockpot, add the butter, flour, and cook over medium heat for about 3 to 5 minutes, stirring constantly, until flour is thickened. You’re making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
- Add the garlic and cook for about 1 minute, or until fragrant; stir constantly so it doesn’t burn.
- Add the milk, 6 ounces cheese, salt, pepper, and stir until the cheese has melted.
- Add the potatoes, sour cream, 3/4 cup bacon, 1/2 cup green onions, and stir to combine. Simmer on low for about 5 minutes, or until soup is heated through; don’t allow it to boil. Taste and check for seasoning balance, adding more salt or pepper if desired, to taste.
- Ladle into bowls and evenly top with the remaining 2 ounces cheese, 1/4 cup bacon, 1/4 cup green onions, and serve immediately. Soup will keep airtight in the fridge for up to 1 week. Reheat very gently on the stove or micro so soup doesn’t separate. I haven’t tried freezing it and cannot speak to the results.
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