Description

A creamy, hearty soup packed with tender potatoes, crispy bacon, melted cheese, and sour cream—everything you love about a loaded baked potato in a cozy soup form.

Ingredients

Scale

4 large russet potatoes (about 2 lbs/900g), peeled and diced
6 slices thick-cut bacon, chopped
1 cup (100g) shredded cheddar cheese
2 cups (475ml) heavy cream
4 cups (950ml) chicken broth
1/2 cup (120g) sour cream
3 green onions, finely sliced
4 tbsp (60g) butter
4 tbsp (30g) all-purpose flour
Salt and pepper to taste

Instructions

Peel and dice the potatoes, chop the bacon, and slice the green onions.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
Add butter to the pot. Once melted, whisk in the flour to make a roux. Cook for 1-2 minutes until golden and bubbly.
Slowly pour in the chicken broth, whisking constantly to avoid lumps. Stir in the heavy cream.
Add the diced potatoes and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Use a potato masher for a chunky texture or an immersion blender for a smoother soup.
Stir in the shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
Ladle the soup into bowls and top with crispy bacon, green onions, and extra cheese. Serve hot.

Notes

For a vegetarian version, use vegetable broth and a bacon alternative. Adjust the soup’s thickness by adding more broth or cream if needed. Let the soup cool slightly before blending to avoid splashes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 400
Sugar: 3
Sodium: 800
Fat: 20
Saturated Fat: 12
Carbohydrates: 35
Fiber: 3
Protein: 15

Keywords: loaded baked potato soup, potato soup, comfort food, creamy soup, bacon soup