Loaded Baked Potato Soup (Print View)

Creamy bowl brimming with potato, bacon, cheddar, and chives—ultimate comfort for chilly days.

# Components:

→ Soup Base

01 - 6 strips thick-cut bacon, chopped
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 3 pounds russet potatoes, peeled and cubed
05 - 4 cups chicken broth
06 - 1 cup whole milk
07 - 1/2 cup heavy cream
08 - 3 tablespoons all-purpose flour or cornstarch for gluten-free option
09 - Salt and freshly ground black pepper, to taste

→ Loaded Toppings

10 - 1 1/2 cups sharp cheddar cheese, shredded
11 - 1/2 cup sour cream
12 - 1/4 cup fresh chives, chopped
13 - 4 green onions, thinly sliced
14 - Extra bacon bits for serving

→ Garnish

15 - Additional shredded cheddar cheese
16 - Extra sour cream dollops
17 - Crusty bread or dinner rolls

# Directions:

01 - In a large Dutch oven or heavy-bottomed pot over medium heat, cook chopped bacon until deeply browned and crisp, approximately 6 to 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate, reserving 2 tablespoons of rendered fat in the pot.
02 - Add diced onion to the reserved bacon fat and cook, stirring frequently, until softened and translucent, about 4 minutes. Stir in minced garlic and sauté for 30 seconds until aromatic.
03 - Add peeled and cubed potatoes to the pot along with chicken broth. Bring mixture to a boil, reduce heat to medium-low, and simmer uncovered for 15 to 20 minutes or until potatoes are exceptionally tender and begin to break apart.
04 - In a small bowl, whisk flour or cornstarch with 1/2 cup of milk until smooth and lump-free. Stir this slurry into the simmering soup, followed by the remaining milk and heavy cream. Continue cooking for 5 minutes, stirring occasionally, until the soup thickens.
05 - Remove pot from heat. Gradually stir in the shredded cheddar cheese until melted and the soup is smooth. Season with salt and freshly ground black pepper to preferred taste. For a chunkier texture, lightly mash some of the potatoes with a fork in the pot.
06 - Ladle hot soup into serving bowls. Top generously with sour cream, reserved crispy bacon, fresh chives, and sliced green onions. Offer extra shredded cheese and crusty bread or dinner rolls alongside.

# Expert Advice:

01 -
  • Ready in under one hour and easy enough for weeknights
  • Uses basic grocery staples but feels like restaurant comfort
  • Gluten-free adaptation is simple for all eaters
  • Indulgent and kid friendly everyone goes back for seconds
  • Each bowl can be personalized with toppings
02 -
  • Gluten-free adaptation is as easy as subbing cornstarch for flour
  • Packed with protein and fiber for a surprisingly filling meal
  • Leftover soup base keeps well for quick lunches
03 -
  • Cook bacon slowly to build deep flavor
  • When adding milk and cream stir often and heat gently to avoid curdling
  • Use an immersion blender to partially blend the soup for a silky yet rustic texture

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