Loaded Baked Potato Soup
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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Russet potatoes naturally thicken this soup, so it needs less flour and cream than many versions. Mashing only part of the pot leaves a mix of creamy broth and tender potato pieces.
Cheddar and sour cream go in after the heat is off. That keeps the dairy smooth and makes leftovers easier to reheat. Warm them slowly with milk because high heat can separate the cheese.
The method behind the meal
Why this recipe works
- •Cut potatoes evenly so they finish together.
- •Mash only half for the best texture.
- •Add cheese and sour cream away from direct heat.
Recipe
Loaded Baked Potato Soup
Thick, creamy potato soup with cheddar, bacon, and scallions plus reliable reheating guidance.
Ingredients
Instructions
- 1Cook bacon in a Dutch oven until crisp. Transfer to a plate, leaving 2 tablespoons fat.
- 2Cook onion in the fat for 5 minutes. Stir in flour for 1 minute.
- 3Gradually add broth, then potatoes. Simmer 18–22 minutes until very tender.
- 4Mash about half the potatoes in the pot. Stir in milk and warm gently.
- 5Remove from heat and stir in cheddar and sour cream. Top with bacon and scallions.
Nutrition (per serving, estimated)
