Baked Potato Soup That Tastes Exactly Like a Loaded Spud
This baked potato soup is thick, velvety, and loaded with crispy bacon, sharp cheddar, and chewy bits of baked potato skin. Baking the potatoes first gives it that real baked potato flavor, and it comes together in 50 minutes. The ultimate cozy winter dinner your family will ask for again and again.
Equipment
- Dutch Oven
- Baking Sheet
- Potato Masher
- Immersion Blender
- Whisk
Ingredients
Baked Potatoes and Bacon
- 4 large russet potatoes (about 2.5 pounds)
- 6 slices bacon, chopped
Soup Base
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 tablespoons butter (half a stick)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
Cheese and Finish
- 1.5 cups sharp cheddar, shredded
- 0.5 cup sour cream
- Salt and black pepper to taste
For Topping
- Reserved bacon
- Extra shredded sharp cheddar
- Sour cream
- 2 tablespoons chopped chives or green onions
Instructions
- Preheat the oven to 400°F. Scrub and dry the potatoes, pierce each one with a fork, rub with oil, and sprinkle with salt. Place them on a foil-lined baking sheet.
- Bake for 35 to 40 minutes, until a fork slides in with zero resistance and the skins look golden and crinkled. Remove them to a cutting board and let them cool for about 5 minutes.
- Add the chopped bacon to a cold Dutch oven and cook over medium heat until crispy, 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving every drop of drippings in the pot.
- Sauté the diced onion in the bacon drippings over medium heat until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
- Melt the butter into the onion, then sprinkle the flour over everything. Whisk constantly for 1 to 2 minutes until the roux turns golden, not brown.
- Slowly pour in the chicken broth while whisking. Whisk in the milk and heavy cream and bring to a gentle simmer. Cook until the mixture thickens, about 3 to 4 minutes, and coats the back of a spoon.
- Scoop the baked potato flesh into the pot. Chop half of the skins into small pieces and stir them in too. Mash or blend to your preferred texture.
- Turn the heat to low and stir in the shredded cheddar a handful at a time until fully melted. Remove from heat, let cool for 1 minute, then stir in the sour cream. Season with salt and pepper to taste.
- Ladle into deep bowls and top with reserved bacon, extra cheddar, a dollop of sour cream, and a shower of chives or green onions.
Notes
For the best texture, bake the potatoes instead of boiling them — the dry heat concentrates their flavor and makes the flesh fluffy. Shred your own cheddar; bagged shredded cheese contains anti-caking powder that can turn grainy in soup. Always let the soup cool for a minute before adding sour cream so it doesn't curdle.
Store leftovers in the fridge for 4 to 5 days. The soup freezes beautifully without toppings for up to 3 months. Reheat over medium-low and add a splash of milk to loosen it if needed. Swap chicken broth for vegetable broth and skip the bacon for a vegetarian version; use cornstarch or rice flour instead of wheat flour for gluten-free.