Loaded Baked Potato Soup with Bacon
Loaded Baked Potato Soup with Bacon is rich, creamy, and packed with smoky flavors. Made with baked potatoes, crispy bacon, melted cheddar, and sour cream, this soup brings all the best parts of a loaded baked potato into a warm, comforting bowl.
Equipment
- Large pot For cooking the soup
- Baking sheet For roasting potatoes
- Wooden Spoon For stirring
- Ladle For serving
Ingredients
- 4 large russet potatoes baked, peeled, and mashed
- 6 slices bacon cooked and crumbled
- 1 small onion chopped
- 3 cups chicken broth low sodium preferred
- 1 cup milk whole or 2%
- 1 cup cheddar cheese shredded
- ½ cup sour cream for extra creaminess
- 2 tablespoons butter unsalted
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- 2 tablespoons green onions chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake for about 45 minutes or until tender. Let cool, then peel and mash.
- In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the pot.
- Add butter and chopped onion to the pot. Sauté for 3-4 minutes until soft.
- Pour in chicken broth and bring to a simmer. Stir in mashed potatoes and let cook for 10 minutes, stirring occasionally.
- Lower the heat and stir in milk, shredded cheese, and sour cream until smooth and heated through.
- Season with salt and black pepper. Stir in half of the crumbled bacon.
- Ladle into bowls and top with remaining bacon, shredded cheese, and green onions before serving.
Notes
- For a thicker consistency, mash more of the potatoes or add a little heavy cream.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- For a smoky flavor, add a pinch of smoked paprika or use smoked cheddar cheese.
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