Instructions
Step 1: Cook the Bacon
In a large heavy-bottomed pot or Dutch oven, cook chopped bacon over medium heat until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the bacon grease in the pot.
Step 2: Sauté the Vegetables
Add diced onion to the bacon grease and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant. The bacon fat adds incredible flavor to the soup base.
Step 3: Make a Roux
Add butter to the pot and let it melt. Sprinkle flour over the onion mixture and stir constantly for 2-3 minutes to create a roux. This thickens the soup and prevents a floury taste. The mixture should be golden and smell nutty.
Step 4: Add Liquids Gradually
Slowly pour in chicken broth while whisking constantly to prevent lumps. The mixture will thicken as it heats. Continue whisking until smooth.
Step 5: Add Potatoes
Add cubed potatoes to the pot along with salt, pepper, paprika, and cayenne if using. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until potatoes are fork-tender.
Step 6: Mash for Thickness
Using a potato masher or the back of a large spoon, mash about half of the potatoes directly in the pot. This creates a thick, creamy base while leaving plenty of potato chunks for texture. Don’t puree completely – you want it chunky.
Step 7: Add Dairy
Reduce heat to low and stir in milk and heavy cream. Heat through but do not boil, as boiling can cause the dairy to separate. Simmer gently for 5 minutes, stirring occasionally.
Step 8: Add Cheese and Sour Cream
Remove pot from heat. Stir in shredded cheddar cheese and sour cream until melted and fully incorporated. The residual heat will melt the cheese smoothly. Add half of the crumbled bacon and stir to combine.
Step 9: Adjust Consistency
If the soup is too thick, add more milk or broth a little at a time until you reach desired consistency. If too thin, simmer uncovered for a few more minutes. Taste and adjust seasoning with more salt and pepper if needed.
Step 10: Serve and Load It Up
Ladle hot soup into bowls. Top generously with remaining bacon, shredded cheese, a dollop of sour cream, sliced green onions, and freshly cracked black pepper. Serve immediately while hot and creamy.
Secrets to Perfect Potato Soup
Bacon Fat is Gold: Don’t drain all the bacon grease – it provides deep, savory flavor.
Russet Potatoes: These starchy potatoes break down slightly to create natural thickness and creaminess.
Partial Mashing: Mashing half the potatoes creates the perfect thick, creamy texture while maintaining satisfying chunks.
Low Heat for Dairy: Never boil the soup after adding milk and cream to prevent curdling.
Cheese Off Heat: Add cheese after removing from heat so it melts smoothly without becoming grainy.
Fresh Toppings: Load on the toppings just before serving for the best texture and presentation.
Serving Suggestions
This loaded baked potato soup is a meal in itself but pairs beautifully with crusty bread, garlic bread, or buttery dinner rolls for dipping. Serve with a crisp green salad or coleslaw for a complete, satisfying meal.
For a crowd-pleasing presentation, set up a topping bar with bacon, cheese, sour cream, green onions, chives, jalapeños, and hot sauce so everyone can customize their bowl.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits, so add milk or broth when reheating to restore the creamy consistency.
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking. Add fresh toppings just before serving. This soup can be frozen for up to 2 months, though the texture may change slightly. Thaw overnight in the refrigerator before reheating.
Variations
Slow Cooker Version: Cook bacon separately, then add all ingredients except dairy and cheese to slow cooker. Cook on low 6-8 hours, mash potatoes, add dairy and cheese at the end.
Broccoli Cheddar Potato: Add 2 cups chopped broccoli florets during last 10 minutes
Chicken Potato: Add 2 cups diced cooked chicken for extra protein
Cauliflower Potato: Replace half the potatoes with cauliflower for a lighter version
Jalapeño Popper: Add diced jalapeños and cream cheese
Buffalo Chicken Potato: Add buffalo sauce and shredded chicken, top with blue cheese
Ham and Cheese: Replace bacon with diced ham
Vegan Version: Use plant-based milk, vegan butter, nutritional yeast, and coconut bacon
This loaded baked potato soup delivers all the flavors of a fully loaded baked potato in warm, cozy soup form!
