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Loaded Baked Potato Soup

Loaded baked potato soup with a creamy roux base, tender diced russet potatoes, and melted sharp cheddar. Stovetop cooking thickens the soup by mashing some potatoes for a baked-potato-in-a-bowl texture, topped with crispy bacon and green onion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Bacon
  • 6 slices bacon Chopped; reserve for topping.
Roux base
  • 0.33 cup unsalted butter Measure and melt in the pot.
  • 0.33 cup all-purpose flour Whisk with butter to form roux.
  • 4 cup chicken broth Add gradually while whisking.
  • 2 cup whole milk Add gradually; helps make it creamy.
Potatoes and aromatics
  • 2 lb russet potatoes Peeled and diced; cook until fork-tender.
  • 1 onion Small; diced.
  • 2 clove garlic Minced.
Cheddar and finish
  • 1 cup shredded sharp cheddar Plus more for topping; stir in to melt.
  • 0.5 cup sour cream Stir in after cheddar for a smooth finish.
  • salt and black pepper To taste.
  • sliced green onions For garnish.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and aromatics
  1. Cook the chopped bacon in a large pot until crispy, about 8–10 minutes, and transfer it to a plate with a slotted spoon while leaving the drippings in the pot.
  2. Add the diced onion to the pot and cook until softened, about 4 minutes.
  3. Add the minced garlic and cook for 1 minute more.
Make the roux and cook the potatoes
  1. Melt the butter in the pot, then whisk in the all-purpose flour and cook for 1 minute to form a roux.
  2. Slowly whisk in the chicken broth and the whole milk, then add the diced russet potatoes.
  3. Bring the soup to a simmer and cook for 15–20 minutes, until the potatoes are fork-tender.
Thicken, finish, and serve
  1. Mash some of the potatoes against the side of the pot to thicken the soup, keeping the rest chunky.
  2. Stir in the shredded sharp cheddar and the sour cream until melted and smooth, then season with salt and black pepper to taste.
  3. Ladle into bowls and top with crispy bacon, extra cheddar, and sliced green onions.

Notes

Pro tip: whisk the broth and milk in slowly so the roux stays smooth, then mash just a portion of the potatoes for a thick, creamy-but-chunky texture. Store leftovers in the refrigerator up to 3–4 days; reheat gently on the stovetop or microwave, adding a splash of milk if needed. Freezing is not recommended because the dairy can separate after thawing. Dietary swap: use turkey bacon and reduced-fat cheddar/sour cream to lighten the richness while keeping the same loaded flavor.