Description
This creamy, hearty, and cheesy soup is everything you love about a loaded baked potato in a warm, comforting bowl. Packed with crispy bacon, cheddar cheese, and green onions, it’s the ultimate comfort food for chilly nights. Serve it with crusty bread for an extra treat!
Ingredients
Scale
For the Soup:
- 6 russet potatoes, baked, peeled, and cubed
- 6 slices bacon, cooked and crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup heavy cream
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup sour cream
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp paprika
For Garnish:
- Extra shredded cheddar cheese
- Chopped green onions
- Extra crumbled bacon
- A dollop of sour cream
Instructions
1. Cook the Bacon & Sauté the Aromatics
- In a large pot, cook the bacon over medium heat until crispy. Remove and place on a paper towel-lined plate. Once cooled, crumble and set aside.
- Remove excess bacon grease, leaving about 1 tablespoon in the pot.
- Add butter, then sauté onions until soft (about 3-4 minutes). Add garlic and cook for another 30 seconds until fragrant.
2. Make the Soup Base
- Stir in the flour, cooking for 1-2 minutes to make a roux.
- Slowly whisk in the chicken broth, making sure no lumps form.
- Add the milk and heavy cream, stirring continuously. Bring to a simmer.
3. Add the Potatoes & Cheese
- Stir in the cubed baked potatoes, salt, pepper, and paprika. Use a potato masher or spoon to slightly mash some of the potatoes for a thicker texture.
- Reduce the heat to low and stir in the shredded cheddar cheese, letting it melt completely.
- Mix in the sour cream, stirring well to combine.
4. Serve & Garnish
- Ladle the soup into bowls and top with extra cheese, bacon, green onions, and a dollop of sour cream.
- Serve hot with crusty bread or crackers.
Notes
- Make it lighter: Use low-fat milk and swap out the heavy cream for extra milk.
- Make it vegetarian: Skip the bacon and use vegetable broth instead of chicken broth.
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat over low heat, adding a splash of milk if needed.
- Freezing: Not recommended, as dairy-based soups can separate when thawed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American