The Ultimate Loaded Baked Potato Soup
A rich, velvety soup that captures all the comforting flavors of a fully loaded baked potato. It's perfectly creamy, packed with cheese and bacon, and unbelievably easy to make.
Equipment
- Large pot or Dutch oven
- Immersion blender (or standard blender)
- Sharp knife
- Cutting Board
Ingredients
- 8 slices thick-cut bacon chopped
- 1 large yellow onion diced
- 3 cloves garlic minced
- 4 large Russet potatoes (about 2.5 lbs) peeled and cubed
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar cheese, shredded divided
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/4 cup fresh chives or green onions sliced, for topping
Instructions
- Cook Bacon: Place the chopped bacon in a large, cold Dutch oven or pot. Turn the heat to medium and cook, stirring occasionally, until the bacon is brown and crispy (about 8-10 minutes).
- Reserve Bacon: Use a slotted spoon to transfer the crispy bacon to a paper-towel-lined plate. Set aside for topping.
- Sauté Aromatics: Drain all but 2 tablespoons of bacon fat from the pot. Add the diced onion and cook, stirring, until softened (about 5 minutes). Add the minced garlic and cook for 1 more minute until fragrant.
- Simmer Potatoes: Add the peeled and cubed potatoes and the chicken broth to the pot. Stir to combine. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are very tender and fall apart easily when pierced with a fork.
- Blend Soup: Remove the pot from the heat. Use an immersion blender to blend the soup to your desired consistency. For a perfectly smooth soup, blend completely. For a heartier, rustic soup, pulse-blend, leaving some small chunks of potato.
- Add Dairy: Return the pot to very low heat. Stir in the heavy cream, sour cream, and 1 cup of the shredded cheddar cheese. Stir gently and continuously until the cheese is melted.
- Season: Taste the soup and season with salt and pepper. Be generous with the pepper!
- Serve: Ladle the soup into bowls. Top generously with the reserved crispy bacon, the remaining 1/2 cup of shredded cheese, and a sprinkle of fresh chives.
Notes
The secret to the best texture is an immersion blender. It lets you control the consistency, leaving it a little chunky or making it perfectly smooth! Remember to shred your own cheese from a block for the smoothest, non-grainy melt.