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Loaded Baked Potato Soup 🍲
When it is grey and freezing out, which in Chicago is a solid chunk of the year, this is the pot I put on. It is everything you love piled on a baked potato, turned into a creamy bowl: tender gold potatoes simmered soft, then crowned with crispy bacon, sharp cheddar, sour cream, and green onions. It disappears fast on a cold night, and honestly it might be even better as leftovers the next day. Grab a hunk of bread and dig in.
Servings: 6 servings
Calories: 603kcal
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Equipment
- 1 Large Dutch Oven or stock pot
Ingredients
- 3 lb gold potatoes peeled and cut in small cubes
- 6 slices of bacon cut into small squares, reserve grease
- 3 tbsp butter
- 1 large yellow onion diced
- 5 cloves of garlic chopped
- 1/4 cup all purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups chicken broth/stock
- 2.5 tsp salt more to taste
- 2 tsp chicken bouillon powder
- 1 tsp Italian seasoning
- 1 tsp pepper
- 1.5 cups cheddar cheese
Optional Toppings
- sour cream
- cheese
- scallions/green onions
- bacon bits
Instructions
- In a stock pot or Dutch oven on medium heat, fry bacon until crispy. Remove bacon from the pot with a slotted spoon and set aside. Be sure to keep the bacon grease in the pan.
- In the same pot, melt butter over medium heat. Add onions and cook until translucent (about 3 minutes). Add garlic and cook for a minute more.
- Add flour and mix until incorporated. Make sure there are no visible flour chunks.
- Next, slowly whisk in heavy cream and milk. Once added, slowly whisk in chicken broth/stock as well.
- Add cubed potatoes and seasonings and bring to a boil on medium-high heat. Once boiling, reduce heat to a medium simmer (slow bubbles) and allow potatoes to get tender. This will take about 30 minutes. You will know the potatoes are done, when they are fork tender (stick a fork in a potato and it goes in very easily).
- Reduce heat to medium low and add cooked bacon and cheese. Stir until melted.
- With a potato masher, immersion blender, or even a large fork (whatever you have on hand) mash the potatoes. Keep some chunks if you prefer a chunkier soup (like me!). If you prefer a creamier soup, mash all the potatoes.
- Taste for salt and add more, if desired.
- Top as desired. Enjoy!
Nutrition
Calories: 603kcal | Carbohydrates: 53g | Protein: 20g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 2518mg | Potassium: 1255mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1190IU | Vitamin C: 47mg | Calcium: 379mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Save some crispy bacon and its fat to build flavor into the soup base.
- Mash or blend just part of the soup so it is creamy but still has potato chunks.
- Add the cheese off the heat, a handful at a time, so it melts smooth.
- Use gold potatoes for the creamiest texture.
- Set out the toppings so everyone can load their own bowl.
Frequently Asked Questions
Can I make it ahead?
Yes, it reheats beautifully. Add a splash of broth or milk to loosen it back up.
How do I thicken it?
Mash more of the potatoes right in the pot, or stir in a little flour-and-butter roux early on.
Can I make it vegetarian?
Skip the bacon, use vegetable broth, and finish with extra cheese and green onion.
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Shop What I Used
- Waterloo Sparkling Water, Guava Berry Naturally
- Knorr Granulated Bouillon For Sauces, Soups and Stews
- Horizon Organic Heavy Whipping Cream, Great for
- Land O Lakes Salted Butter Half Sticks, Made With
- Kettle & Fire KETTLE & FIRE Organic Chicken Broth
- 2 Pcs Potato Smasher, Mashed Potato Masher, Stainless
