Description
Loaded Baked Potato Soup is a creamy, comforting soup loaded with tender baked russet potatoes, crisp bacon, sharp cheddar, and savory potato skins for extra texture, garnished with fresh green onions and cheese. This hearty soup is perfect for cozy dinners and combines classic baked potato flavors in a rich, satisfying bowl.
Ingredients
Scale
Main Ingredients
- 3 1/4 lbs. russet potatoes (about 5 large, evenly sized)
- 9 oz bacon, chopped
- 1/4 cup all-purpose flour
- 1 large bunch green onions, sliced, light and green portions kept separate
- 1 Tbsp minced garlic (3 cloves)
- 3 1/2 cups low-sodium chicken broth
- 3 cups milk (2% or whole)
- Salt and black pepper
- 1/2 cup sour cream
- 1 to 2 cups shredded sharp cheddar (white or yellow), plus more for serving
- 1/3 cup finely grated parmesan cheese
Optional Fried Potato Skins
- 3 Tbsp olive oil
- Reserved baked potato skins, from about 4 potatoes
Instructions
- Prepare Potatoes. Preheat the oven to 400 degrees. Scrub and rinse the russet potatoes thoroughly under cool running water to clean them well, as the peels will be used later for the soup. Pierce each potato several times with a fork to allow steam to escape during baking.
- Bake Potatoes. Place the potatoes directly on the oven rack and bake until tender all the way through when pierced with a knife, about 1 hour 15 minutes. Remove from the oven and let them cool until handled safely.
- Cook Bacon. In a large pot over medium heat, cook the chopped bacon until just crisp. Remove bacon with a slotted spoon onto a paper towel-lined plate, leaving the rendered fat in the pot for flavor.
- Sauté Onions and Flour. Return the pot to low heat and add the light portion of the sliced green onions. Sauté for 1 minute until softened. Stir in the flour and cook for 30 seconds, then add the minced garlic and continue stirring for another 30 seconds to release the garlic aroma.
- Add Liquids. Slowly pour in the chicken broth while stirring constantly to avoid lumps, then add the milk and mix well to combine with the flour mixture.
- Extract Potato Flesh. Carefully scoop out the soft potato flesh from the baked potatoes, leaving the skins intact. Reserve the skins separately. Transfer the scooped potato flesh into the soup mixture in the pot.
- Season and Simmer. Season the soup generously with salt and black pepper to taste. Bring the soup to a gentle simmer over medium-high heat, stirring frequently to prevent sticking. Reduce heat to medium-low, cover, and simmer for 5 minutes, stirring occasionally.
- Mash Potatoes in Soup. Remove the pot from heat and use a potato masher to mash the potatoes within the soup to create a creamy yet chunky texture according to preference.
- Add Dairy and Cheese. Stir in sour cream, shredded sharp cheddar cheese, and grated parmesan cheese until melted and well combined. If a stronger cheesy flavor is desired, stir in an additional 1 cup of cheddar cheese.
- Prepare Fried Potato Skins. While the soup is cooking, dice about 7 or 8 halves of the reserved potato skins into small pieces. Heat olive oil in a 12-inch skillet over medium-high heat, add the diced skins, season with salt and pepper, and cook, tossing occasionally, until golden brown and crisp, about 10 minutes.
- Serve Soup. Ladle the soup into individual bowls and top with extra shredded cheddar, cooked bacon pieces, fried potato skins, and the reserved green portions of the sliced green onions for a fresh finish.
Notes
- Look for thicker green onions with a lot of white/light portion as this adds more flavor; alternatively, use two bunches of green onions to get enough light portion—about 1 cup sliced.
- Instead of green onions, finely chop 1 cup of yellow onion and sauté for 6 minutes before adding garlic and flour for a different but tasty flavor base.
- You can adjust the cheese quantity to suit your preference, adding up to 2 cups sharp cheddar for a richer taste.
- Using low-sodium chicken broth helps control saltiness; adjust seasoning accordingly to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
