Loaded Baked Potato Soup

Ingredients

For the Soup

• 6 slices bacon, chopped
• 1 small onion, diced
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups whole milk
• 2 pounds russet potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded sharp cheddar
• 1/2 cup sour cream

Toppings

• Extra cheddar
• Cooked bacon
• Sliced green onions
• Sour cream

Substitutions

• Plain Greek yogurt or a thick dairy-free sour cream can replace sour cream; add it off heat when possible.
• Use an unsweetened neutral oat or soy milk in Loaded Baked Potato Soup; richer dairy substitutions will change the final body.

Instructions

Step 1: Cook the bacon

Cook bacon in a Dutch oven until crisp. Transfer to paper towels, leaving 2 tablespoons drippings in the pot.

Step 3: Simmer the potatoes

Gradually whisk in broth and milk. Add potatoes, salt, and pepper. Simmer 15 to 20 minutes until very tender.

Step 5: Finish

Remove from heat and stir in cheddar, sour cream, and half the bacon. Adjust seasoning and add toppings.

How to Store Leftovers

Cool Loaded Baked Potato Soup promptly and refrigerate it in a shallow covered container for up to 4 days. Store bacon, green onions, extra cheddar, and sour cream separately. Freezing is not recommended because potatoes and dairy can turn grainy.

How to Reheat

Reheat gently on the stovetop over medium-low heat, stirring frequently and adding a little broth or milk if needed, until the soup reaches 165°F (74°C) throughout. Do not boil, which can make the dairy separate and the potatoes break down.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions