Loaded Baked Potato Soup
This creamy and satisfying loaded baked potato soup brings all the comfort of a classic baked potato into a warm, hearty bowl. Packed with crispy bacon, sharp cheddar, and tender potatoes, it’s the perfect dish for chilly evenings or whenever you need a filling meal that tastes homemade and delicious.
Ingredients
- 4 large russet potatoes, peeled and cubed
- 6 slices bacon, chopped
- 4 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 4 green onions, chopped
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook bacon in a large pot over medium heat until crispy, about 8 minutes. Remove and set aside, leaving 2 tablespoons of bacon fat in the pot.
- Add butter to the pot and sauté diced onion until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add cubed potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
- Stir in heavy cream and sour cream, heating through but not boiling.
- Add shredded cheddar cheese and stir until melted. Season with salt and pepper to taste.
- Ladle soup into bowls and top with cooked bacon, green onions, and parsley.
Practical Tips
For a chunkier texture: Mash only half the potatoes with a potato masher before adding the cream. This creates a more rustic consistency while keeping some tender potato pieces intact.
Enhance the flavor: Don’t skip the bacon fat in step one. It adds incredible depth to the soup and makes the onions and garlic more flavorful.
Prevent curdling: When adding the cream and sour cream, make sure the heat is at medium or lower and stir gently. Never let the soup boil once dairy is added, as this can cause separation.
How to Store
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if needed to reach your desired consistency. This soup also freezes well for up to 3 months, though the texture may be slightly different after thawing.
Common Questions
Can I use a different type of potato? Yes, you can use Yukon Gold potatoes for a creamier soup, though russet potatoes work best because they break down slightly and help thicken the broth naturally.
Is there a way to make this lighter? You can substitute half-and-half for heavy cream and Greek yogurt for sour cream to reduce calories while maintaining a creamy texture.
What if I don’t have fresh parsley? Fresh chives work wonderfully as a garnish, or you can use dried parsley in a pinch, though fresh herbs always provide better flavor.