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Loaded Baked Potato Soup Made Easy

Loaded baked potato soup topped with shredded cheese and green onions
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Creamy, hearty loaded baked potato soup made in one pot with bacon, cheddar, and tender potatoes.

Ingredients

Scale

2½ pounds russet potatoes, peeled and diced

• 6 slices bacon, chopped

• 1 small white or yellow onion, diced

• 3 cloves garlic, minced

• 3 tablespoons unsalted butter

• ¼ cup all-purpose flour

• 4 cups chicken broth

• 1 cup half-and-half

• ½ cup sour cream

• 2 cups shredded cheddar cheese

• 1 teaspoon kosher salt, or to taste

• ½ teaspoon black pepper, or to taste

Instructions

  1. In a large pot or Dutch oven over medium heat, cook the bacon until crispy. Remove bacon and set aside, leaving about 2 tablespoons of bacon grease in the pot.

  2. Add butter and diced onion to the pot. Cook for 4–5 minutes, until softened. Add garlic and cook for 30 seconds, until fragrant.

  3. Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes.

  4. Add the diced potatoes, chicken broth, half-and-half, sour cream, salt, and pepper. Stir well.

  5. Bring the soup to a gentle boil, then reduce heat and simmer for 12–15 minutes, or until the potatoes are fork-tender.

  6. Remove from heat and blend using an immersion blender until smooth or to desired consistency.

    Alternatively, blend about half of the soup in a blender and return it to the pot.

  7. Stir in the shredded cheddar cheese until melted and smooth.

  8. Serve warm with desired toppings.

Notes

  • Blend more for a thicker soup, or less for a chunkier texture.

  • Add a splash of broth or milk when reheating if the soup thickens too much.

Find it online: https://pantryandspoon.com/loaded-baked-potato-soup-made-easy/