Description
A creamy, hearty, and affordable loaded baked potato soup that comes together in 45 minutes. This comfort food staple uses simple pantry ingredients like russet potatoes, bacon, and cheddar to create a satisfying meal for the whole family.
Ingredients
Scale
- 3 pounds Russet potatoes, peeled and diced into ½-inch cubes
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup sharp cheddar cheese, shredded
- 6–8 strips bacon, cooked and crumbled
- 3–4 stalks green onions, sliced
- ½ cup sour cream
- Salt and black pepper to taste
Instructions
- Wash, peel (optional), and dice the potatoes into ½-inch cubes. Dice the onion and mince the garlic.
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and a pinch of salt, cooking for 3-4 minutes until soft and translucent.
- Add the minced garlic and cook for 1 more minute until fragrant, being careful not to let it brown.
- Sprinkle the flour over the onions and butter. Stir constantly for 1-2 minutes to create a roux and cook out the raw flour taste.
- Pour in the chicken broth, stirring to scrape up any bits from the bottom of the pot. Add the diced potatoes.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the potatoes are fork-tender.
- Remove the pot from heat. Mash about half of the potatoes with a potato masher or large spoon to release starch and thicken the soup naturally.
- Stir in the heavy cream or half-and-half. Taste and season with salt and pepper, keeping it slightly under-seasoned as toppings are salty.
- Stir in half of the shredded cheese and half of the crumbled bacon. The residual heat will melt the cheese. If needed, return to low heat for 1 minute to melt fully, but do not boil.
- Ladle the soup into bowls and top with the remaining cheese, bacon, sliced green onions, and a dollop of sour cream. Serve immediately.
Notes
For best results, shred your own cheese as pre-shredded cheese contains anti-caking agents that prevent smooth melting. If the soup thickens too much upon reheating, add a splash of broth or milk. This soup freezes well, though dairy-based soups may separate slightly; freeze without cream and cheese for best texture, adding fresh dairy upon reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 3
- Protein: 12
Keywords: loaded baked potato soup, budget family meal, comfort food, easy weeknight dinner, creamy potato soup, russet potato soup, bacon soup