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Creamy loaded baked potato soup topped with cheddar, bacon, and green onions

Loaded Baked Potato Soup

Creamy potato soup with tender russet chunks, cheddar, sour cream, and crisp bacon for a cozy, filling dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Method

Ingredients
  

  • 6 slices thick-cut bacon chopped
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 1/2 pounds russet potatoes peeled and cut into 1/2-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 2 green onions thinly sliced

Method
 

  1. Cook the bacon in a Dutch oven over medium heat until crisp, 7 to 9 minutes. Transfer it to a paper towel-lined plate and leave about 2 tablespoons of drippings in the pot.
  2. Add the onion and cook until softened, about 5 minutes. Stir in the garlic for 30 seconds, then add the butter. Once melted, sprinkle in the flour and cook, stirring, for 1 minute.
  3. Gradually whisk in the chicken broth, milk, and cream until smooth. Add the potatoes, salt, and pepper. Bring to a gentle simmer, cover partly, and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
  4. Mash some of the potatoes against the side of the pot to thicken the soup while leaving plenty of chunks. Reduce the heat to low and stir in the cheddar until melted.
  5. Remove the pot from the heat and stir in the sour cream. Taste and adjust salt and pepper. Do not boil after adding the dairy.
  6. Serve topped with crisp bacon, green onions, and extra cheddar if desired.