Loaded potato soup takes everything people love about a baked potato and turns it into a comforting, spoon-worthy meal. Bacon, cheddar, sour cream, and tender potatoes come together in a way that feels familiar but still satisfying enough to stand on its own. This version focuses on real ingredients and simple technique, which is why it delivers consistent flavour and texture every time.
It starts with Bacon
The foundation of a great loaded potato soup starts with bacon. Cooking it first builds flavour directly in the pot and creates a rich base for the soup. Once the bacon crisps, the rendered fat carries savoury depth into the onions and garlic. This step matters, because it layers flavour early instead of relying on heavy seasoning later.
A light roux forms the backbone of the soup. Butter and flour cook together just long enough to remove the raw taste, allowing the broth and milk to thicken naturally as the soup simmers. Diced potatoes cook directly in the liquid, which helps release starch and adds body without making the soup gluey. Keeping the simmer gentle ensures the potatoes soften evenly while maintaining their structure.
Immersion blender will leave it chunky
Blending the soup partially is key. An immersion blender smooths out the base while leaving small pieces of potato behind for texture. This balance keeps the soup creamy without losing its rustic feel. Sour cream gets stirred in at the end, adding tang and richness without curdling.
To finish, classic toppings do the heavy lifting. Sharp cheddar melts into the hot soup, crispy bacon adds contrast, and green onions bring freshness. Every element serves a purpose.
This loaded potato soup works as a cozy weeknight dinner or a make-ahead meal that reheats well. Simple steps, clear flavours, and the right technique turn everyday ingredients into true comfort food.
Loaded Baked Potato Soup
Ingredients
Equipment
Method
- In a large pot or Dutch oven over medium heat, cook the bacon until crisp. Remove and set aside on a paper towel. Pour off most of the fat, leaving about 2 tablespoons in the pot.
- Add the diced onion to the pot and cook for 5 minutes until softened and lightly golden. Add the garlic and sauté for 30 seconds until fragrant.
- Add the butter and allow it to melt completely. Sprinkle in the flour and stir continuously for 1 minute to form a smooth roux.
- Add the diced potatoes, celery, and carrot. Stir well and cook for 2–3 minutes, allowing the vegetables to pick up a bit of colour.
- Slowly pour in the chicken broth and milk (or cream), stirring to fully incorporate the roux. Season with salt, black pepper, and dried thyme.
- Bring the soup to a gentle simmer. Reduce heat to low and cook uncovered for 20–25 minutes, or until the potatoes are fork-tender.
- Remove from heat and stir in the sour cream until fully combined.
- Using an immersion blender, blend until mostly smooth, leaving some chunks for texture.
- Ladle into bowls and top with shredded cheddar, the reserved crispy bacon, and green onions if desired.
Nutrition
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