Description
This Loaded Baked Potato Soup is a hearty and creamy comfort food classic, featuring tender russet potatoes baked to perfection, crispy bacon, sharp cheddar cheese, and a blend of savory seasonings. Topped with fried potato skins and fresh green onions, this soup offers all the flavors of a loaded baked potato in a warm, satisfying bowl.
Ingredients
Scale
Soup
- 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 (about 3 cloves)
- 3 1/2 cups low-sodium chicken broth
- 3 cups milk (2% or whole)
- Salt and black pepper to taste
- 1/2 cup sour cream
- 1 to 2 cups shredded sharp cheddar cheese (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
- Preheat and Bake Potatoes: Preheat the oven to 400 degrees Fahrenheit. Scrub and rinse the potatoes well under cool running water to remove any dirt as the peels will be used later for the soup. Pierce each potato several times with a fork. Place the potatoes on a baking sheet and bake until tender when pierced with a knife, about 1 hour 15 minutes. Remove from oven and let them cool enough to handle.
- Cook Bacon: In a large pot over medium heat, cook the chopped bacon until just crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot.
- Sauté Onions and Make Roux: Return the pot to low heat and add the light portion of the sliced green onions. Sauté for 1 minute. Sprinkle in the flour and cook while stirring for 30 seconds. Add the minced garlic and continue stirring for another 30 seconds to develop flavor.
- Add Liquids and Potatoes: Slowly pour in the chicken broth while stirring, then add the milk. Scoop out the soft potato flesh from the baked potatoes, leaving the skins intact for later. Add the potato flesh to the soup pot, reserving the skins.
- Season and Simmer: Season the soup generously with salt and black pepper according to taste. Bring the mixture to a light simmer over medium-high heat, stirring frequently. Reduce the heat to medium-low, cover the pot, and let it simmer for about 5 minutes, stirring occasionally.
- Mash Potatoes and Add Dairy: Remove the pot from heat and use a potato masher to gently mash the potatoes in the soup into smaller chunks for a creamy but textured consistency. Stir in the sour cream, shredded cheddar cheese, and Parmesan cheese. Optionally, add up to 1 cup more cheddar cheese for a stronger cheesy flavor.
- Prepare Fried Potato Skins (Optional): While the soup simmers, dice the reserved baked potato skins into small pieces. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the diced potato skins, season with salt and pepper, and cook, tossing occasionally, until golden brown and crispy, about 10 minutes.
- Serve: Ladle the soup into individual bowls. Top each serving with additional shredded cheddar cheese, the crispy cooked bacon, fried potato skins, and the green portion of sliced green onions for a fresh garnish.
Notes
- Use thicker green onions with a lot of the white/light portion for more flavor, or substitute with two bunches of green onions to get nearly 1 cup of sliced white portion.
- You can substitute the light portion of green onions with 1 cup finely chopped yellow onion, sautéing it for about 6 minutes before adding the garlic and flour for the roux.
- Russet potatoes are best for baking and mashing due to their fluffy texture.
- If you prefer a smoother soup, use an immersion blender to puree part of the soup before adding cheese.
- To make it vegetarian, substitute vegetable broth for chicken broth and omit bacon or use a smoky flavored alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
