loaded baked potato soup

this soup is creamy, filling and ready in under an hour! you will be making this all fall/winter long!

loaded baked potato soup

yields: 6 servings               prep time: 30 minutes              cook time: 20 minutes 


5 thick-cut slices bacon

1 yellow onion, diced

3 cups chicken broth

3 russet potatoes, peeled & cubed

1/3 cup butter

¼ cup + 2 Tbsp. all-purpose flour

2 cups milk

½ tsp. kosher salt

½ tsp. freshly cracked black pepper

4 oz. sour cream or plain Greek yogurt

1 ¼ cup shredded sharp cheddar cheese

4 large scallions, chopped


  • Preheat the oven to 400° and prepare a foil-lined baking sheet.

  • Lay the bacon on the prepared baking sheet and bake for 15-20 minutes, until crisp.

  • Transfer the bacon to a paper towel lined plate and reserve 1 Tbsp. of the grease.

  • In a large pot, cook the onions in the reserved bacon grease over medium heat until translucent.

  • Add the broth and potatoes to the pot of onions. Bring to a boil.

  • Reduce heat to medium and cook for 10 minutes, or until potatoes are very tender.

  • In a separate small pot, melt the butter over low heat.

  • Once melted, whisk in the flour until smooth. Gradually whisk in 1 cup of the milk.

  • Pour milk mixture into the pot of potatoes along with the remaining 1 cup of milk, salt and pepper.

  • Continue cooking over medium heat, whisking constantly, until soup is thickened and bubbly.

  • Using an immersion blender, puree for about 1 minute.

  • *I like it smooth, yet still leaving some chunks of potatoes for texture

  • *if you don’t own an immersion blender, you can skip this step, or blend half of the soup in a blender and re-add it to the pot

  • Stir in half of the bacon, the sour cream 1 cup of the cheese and ¼ cup of the scallions.

  • Serve warm and top with remaining bacon, cheese, scallions and a dollop of more sour cream!

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