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A creamy, thick, and comforting loaded baked potato soup packed with classic flavors like crispy bacon, sharp cheddar, sour cream, and potatoes. Prepared in one pot without baking the potatoes first, perfect for chilly evenings and serving 6 people.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 medium sweet onion (e.g., Vidalia), diced
  • 2 cloves garlic, minced
  • 4 large Russet potatoes, peeled optional, chopped into chunks
  • 1/4 cup all-purpose flour
  • 4 cups whole milk (3% fat)
  • 4 cups chicken broth
  • 1/2 cup sour cream
  • 1 1/2 cups sharp cheddar cheese, shredded (extra-sharp optional)
  • 3 scallions, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Chop the bacon.
  2. Fry the bacon in the soup pot over medium heat until crispy, about 5-7 minutes. Remove bacon and set aside, leaving about half the rendered grease in the pot.
  3. Add diced onion to the reserved bacon fat and sauté until softened, about 5 minutes.
  4. Stir in the flour and cook for about 1 minute to remove the raw flour taste.
  5. Slowly whisk in the milk until the mixture is smooth and free of lumps.
  6. Pour in the chicken broth and stir to combine.
  7. Peel (optional) and chop the Russet potatoes, then add the potatoes and minced garlic to the pot.
  8. Use a wooden spoon to scrape up browned bits from the bottom of the pot.
  9. Bring the mixture to just below boiling, then reduce heat to a gentle simmer.
  10. Simmer uncovered until the potatoes are tender, about 25 minutes.
  11. If desired, mash some potatoes in the pot for a thicker soup, or leave potatoes chunkier for texture.
  12. Stir in the sour cream, most of the shredded cheddar cheese, and cooked bacon (reserve some for topping).
  13. Taste and season with salt and black pepper as needed.
  14. Serve hot, topped with remaining cheddar cheese, crispy bacon bits, and chopped scallions.

Notes

Russet potatoes are preferred for their starchy quality, which naturally thickens the soup., Peeling potatoes is optional and affects texture: peeled for smoother soup, unpeeled for rustic texture., Adjust soup thickness by mashing potatoes or simmering longer uncovered; add broth if soup is too thick., Leftover soup keeps in the fridge for 3-4 days; reheat gently with added broth to maintain smooth texture., Freezing may cause grainy texture due to fat and protein separation but is still edible., For gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry (1-2 tablespoons cornstarch mixed with cold water)., For dairy-free version, use unsweetened thick plant-based milk (like oat or coconut), and dairy-free cheese and sour cream alternatives., To make vegetarian, omit bacon and use vegetable broth; add smoky flavor with smoked paprika or liquid smoke., To prevent cheese from becoming stringy or separating, add it off direct high heat and stir gradually.

Nutrition

Find it online: https://margorecipes.com/easy-baked-potato-soup/