Loaded Baked Potato Soup With Bacon
By Beth Kaminski ·
This loaded baked potato soup has all the familiar toppings: crisp bacon, cheddar, sour cream, and green onions. Baking the potatoes first gives you fluffy centers that thicken the soup without blending. It’s a hearty dinner with a short ingredient list and plenty of make-ahead options.
Why Bake the Potatoes First?
Baking cooks the potatoes without adding extra water. Their fluffy centers break down easily, so you can mash some for a thick base and leave the rest in chunks. Russets work especially well because their starchy flesh gives the soup body without heavy cream. A small amount of flour helps the milk and broth stay evenly combined.
Tips and Substitutions
- Choose similar-size potatoes. They will finish baking at about the same time. Check each one individually; a knife should slide through the center without resistance.
- Grate your own cheddar if possible. It generally melts more smoothly than packaged shredded cheese. Mild or sharp cheddar both work.
- Use whole milk for the fullest texture. Two-percent milk is a workable substitute, although the finished soup will be slightly lighter.
- Swap the sour cream carefully. Plain full-fat Greek yogurt can replace it. Add either ingredient off the heat to reduce the chance of curdling.
- Adjust the thickness at the end. Potatoes absorb liquid as they sit. Add a splash of broth or milk if the soup becomes thicker than you like.
Make-Ahead and Storage
You can bake the potatoes up to two days ahead. Cool them promptly and refrigerate in a covered container within two hours. If you baked them in foil, remove it before cooling and storing. Cold potatoes are easy to peel and chop.
Refrigerate leftover soup in shallow, covered containers within two hours and use within three to four days. Store the reserved bacon and green onions separately. Reheat only the portion you need over low heat, stirring frequently and adding milk or broth to loosen it. Heat leftovers to 165°F without letting the soup reach a hard boil.
Frequently Asked Questions
Can I leave the potato skins on?
Yes, if you enjoy their texture. Scrub the potatoes thoroughly and chop the skins into small pieces. Removing them produces a smoother soup.
Can I use leftover baked potatoes?
Yes. Use about 4 cups of cooked potato flesh. Add refrigerated potatoes as directed and simmer until the chunks are hot throughout.
Why did my cheese turn grainy?
High heat can make cheddar separate. Remove the pot from the burner before adding the cheese, and stir it in gradually rather than all at once.
Can I freeze this soup?
Freezing is possible, but the dairy may separate and the potatoes can become mealy after thawing. For the most consistent texture, refrigerate it instead.
Recipe
Loaded Baked Potato Soup With Bacon
By Beth Kaminski · American
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 50 min
- Serves
- 6
- Level
- Easy
Ingredients
- 2½ lb russet potatoes, about 4 medium-large, scrubbed and dried
- 8 slice bacon, cut crosswise into 1/2-inch pieces
- 1 medium yellow onion, finely diced
- 2 clove garlic, minced
- ¼ cup all-purpose flour
- 3 cup low-sodium chicken broth
- 2 cup whole milk
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1½ cup freshly shredded sharp cheddar cheese, divided
- ½ cup sour cream
- 3 green onions, thinly sliced
Method
- 1
Heat the oven to 425°F with a rack in the center.
- 2
Pierce each potato several times with a fork and place on a rimmed baking sheet.
- 3
Bake for 60–70 minutes, until a paring knife slides easily into the centers with no resistance.
- 4
Let the potatoes cool until safe to handle, about 10 minutes.
- 5
Peel the potatoes and place the flesh in a large bowl, discarding the skins.
- 6
Coarsely mash about half the potato flesh with a fork, leaving the remaining half in roughly 1/2-inch chunks.
- 7
Cook the bacon in a cold 5- to 6-quart Dutch oven over medium heat, stirring occasionally, for 8–10 minutes, until browned and crisp.
- 8
Transfer the bacon to a paper towel–lined plate with a slotted spoon, then carefully spoon off all but 3 tablespoons of fat from the pot.
- 9
Cook the onion in the reserved fat over medium heat for 4–5 minutes, stirring frequently, until softened and translucent.
- 10
Stir in the garlic and cook for 30 seconds, until fragrant.
- 11
Sprinkle in the flour and cook, stirring constantly, for 1 minute, until no dry flour remains.
- 12
Gradually whisk in the broth, followed by the milk, salt, and pepper, until the liquid is smooth.
- 13
Stir in all the potatoes and bring to a gentle simmer over medium heat, then reduce the heat to medium-low and cook for 8–10 minutes, stirring often, until thickened and hot throughout.
- 14
Remove the pot from the heat and gradually stir in 1 cup of the cheddar until melted.
- 15
Stir in the sour cream and half the bacon until evenly combined.
- 16
Ladle into bowls and top with the remaining 1/2 cup cheddar, remaining bacon, and sliced green onions.
Serve with the reserved toppings so everyone can finish their own bowl. A green salad or a slice of bread is all you need alongside.
