Description
This Loaded Baked Potato Soup is a comforting and hearty dish perfect for chilly evenings with kids. It combines classic baked potato flavors with crispy bacon, sharp cheddar cheese, and creamy sour cream for a deliciously satisfying soup that warms the whole family.
Ingredients
Scale
Soup Base
- 6 medium russet potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- Salt and black pepper to taste
Toppings
- 6 slices bacon, chopped
- 1 cup shredded cheddar cheese, divided
- ½ cup sour cream
- ¼ cup chopped green onions
Instructions
- Cook bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Sauté aromatics: Add the diced onion to the pot and sauté until soft, about 4 minutes. Stir in the minced garlic and cook for 1 minute more to release its fragrance.
- Simmer potatoes: Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Mash potatoes: Using a potato masher or immersion blender, partially mash the potatoes in the pot to create a creamy texture while leaving some chunks for body.
- Add dairy and bacon: Stir in the milk, half of the cheddar cheese, and half of the cooked bacon. Simmer gently for 5 minutes to meld flavors, then season with salt and black pepper to taste.
- Serve and garnish: Ladle the soup into bowls and top with the remaining cheddar cheese, reserved bacon, sour cream, and chopped green onions. Serve hot and enjoy.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Use an immersion blender carefully to retain some texture in the soup by only partially pureeing the potatoes.
- Adjust milk amount for thinner or thicker soup consistency as preferred.
- To make the soup ahead, refrigerate and reheat gently, adding extra milk if it thickens too much.
- Feel free to swap out cheddar for your favorite melting cheese like Monterey Jack or Gouda.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Loaded baked potato soup, potato soup recipe, creamy potato soup, kid-friendly soup, comforting winter soup
