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Baked Potato Soup

The beauty of this Loaded Baked Potato Soup lies in its simplicity. You’ll be working with everyday ingredients that transform into something spectacular when combined with the right technique.
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Course: Soup
Ingredients Method Notes

Ingredients
  

For the Soup Base:
  • 6 large russet potatoes about 3 pounds, peeled and diced – Russets give the best creamy texture
  • 8 strips thick-cut bacon chopped – Go for quality here; it makes a difference
  • 1 medium yellow onion diced – Sweet onions work beautifully too
  • 3 cloves garlic minced – Fresh is best, but granulated works in a pinch
  • ¼ cup all-purpose flour – Creates the perfect thickening base
  • 4 cups low-sodium chicken broth – Vegetable broth for vegetarian version
  • 2 cups whole milk – Heavy cream makes it richer if preferred
  • 1 cup sour cream – Room temperature works best for smooth mixing
For the Loaded Toppings:
  • 2 cups sharp cheddar cheese shredded – Freshly grated melts better than pre-shredded
  • ½ cup fresh chives chopped – Green onions are a great substitute
  • Extra bacon bits for garnish
  • Additional sour cream for serving
  • Salt and black pepper to taste

Method
 

Step 1: Prepare the Bacon Base (10 minutes)
  1. In your large pot over medium heat, cook the chopped bacon until it’s crispy and golden brown, about 8-10 minutes. You’ll hear that satisfying sizzle, and your kitchen will start smelling incredible.
  2. Remove the bacon with a slotted spoon and set aside on paper towels, but keep about 3 tablespoons of the bacon fat in the pot – this is liquid gold for flavor!
Step 2: Build the Aromatic Foundation (5 minutes)
  1. Add the diced onion to the bacon fat and cook until softened and translucent, about 4-5 minutes. The onions should smell sweet and fragrant.
  2. Add the minced garlic and cook for another 30 seconds until aromatic. Don’t let the garlic brown – it can turn bitter quickly.
Step 3: Create the Roux (3 minutes)
  1. Sprinkle the flour over the onion mixture and stir constantly for 2-3 minutes. This creates a roux that will thicken your soup beautifully.
  2. The mixture should smell nutty and look slightly golden. If it seems too dry, add a tiny bit more bacon fat.
Step 4: Add Liquids Gradually (5 minutes)
  1. Slowly pour in the chicken broth while whisking constantly to prevent lumps. The mixture will bubble and thicken slightly.
  2. Add the diced potatoes and bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
Step 5: Simmer to Perfection (20 minutes)
  1. Cover and simmer for 18-20 minutes, until the potatoes are fork-tender and starting to break apart. Stir occasionally to prevent sticking. The potatoes should practically fall apart when you press them with a spoon.
Step 6: Create the Creamy Base (5 minutes)
  1. Using a potato masher, gently mash about half the potatoes directly in the pot. This creates the perfect chunky-yet-creamy texture.
  2. For a smoother soup, use an immersion blender for a few quick pulses. Slowly stir in the milk and let it heat through for 2-3 minutes.
Step 7: Finish with Richness (3 minutes)
  1. Remove the pot from heat and slowly stir in the sour cream and 1½ cups of the shredded cheese. The residual heat will melt everything perfectly.
  2. Add most of the cooked bacon back in, reserving some for garnish. Season with salt and pepper to taste.

Notes

Add most of the cooked bacon back in, reserving some for garnish. Season with salt and pepper to taste.
Temperature Control is Key: Never boil the soup after adding dairy – it can curdle. Keep it at a gentle simmer and remove from heat before adding sour cream.
Texture Perfection: For the ultimate texture, mash only half the potatoes. This gives you creamy richness while maintaining satisfying chunks.
Cheese Melting Magic: Always add cheese off the heat and stir gently. High-quality, freshly grated cheese melts more smoothly than pre-shredded varieties.
Make It Ahead: This soup actually improves overnight! The flavors meld beautifully, though you may need to thin it with a little broth when reheating.