Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A creamy and comforting loaded baked potato soup recipe that combines classic baked potato flavors in a rich, thick, one-pot soup. This recipe features crispy bacon, onion, garlic, diced Russet potatoes, flour and whole milk for creaminess, and chicken broth for depth. Topped with sour cream, sharp cheddar cheese, scallions, and bacon for a perfect cozy meal.

  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 6 strips bacon
  • 1/2 medium onion, chopped
  • 4 large Russet potatoes, diced (peeled or unpeeled)
  • 1/4 cup flour
  • 4 cups whole milk (3%)
  • 1 cup chicken broth
  • 1 clove garlic, minced
  • 3/4 cup grated cheddar cheese (or more to taste)
  • Chopped scallions to taste
  • 3/4 cup sour cream (or more to taste)
  • Salt & pepper to taste

Instructions

  1. Cut bacon into pieces using kitchen shears.
  2. Cook bacon in a large soup pot over medium-high heat until crispy and golden, about 10 minutes.
  3. Remove bacon from pot and drain on paper towels, leaving about two tablespoons of bacon fat in the pot.
  4. Add chopped onion to the pot and sauté for about 5 minutes until soft and fragrant.
  5. Sprinkle flour over onions and cook for about one minute to remove raw flour taste.
  6. Slowly whisk in the milk, ensuring the flour dissolves into a smooth, creamy base without lumps.
  7. Pour in chicken broth, then add minced garlic and diced potatoes.
  8. Scrape browned bits off the bottom of the pot for flavor, bring soup close to boiling over high heat.
  9. Lower heat to low, partially cover with lid, and simmer gently for about 20 minutes until potatoes are tender.
  10. Optionally mash some potatoes in the pot for a creamy texture, or leave chunky as desired.
  11. Stir in sour cream, most of the cheddar cheese, and most of the crispy bacon, reserving some for garnish.
  12. Season with salt and pepper to taste.
  13. Serve each bowl topped with scallions, remaining cheddar cheese, and bacon pieces.

Notes

If soup becomes too thick, slowly stir in more chicken broth to reach preferred consistency., When reheating leftovers, warm gently on low heat and stir often to prevent sticking; add broth if needed., Recipe can be found on page 165 of the Salt & Lavender: Everyday Essentials cookbook.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 520 kcal
  • Fat: 25 g
  • Carbohydrates: 58 g
  • Protein: 18 g