Print

LOADED BAKED POTATO SOUP

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Velvety soup loaded with baked potato, sharp cheddar, and crispy bacon transforms the classic steakhouse side into soul-warming comfort.

Ingredients

Scale
  • 6 large russet potatoes, peeled and cubed
  • 1 small onion, diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Green onions or chives, for garnish

Instructions

  1. 6 large russet potatoes, peeled and cubed
  2. 1 small onion, diced
  3. 4 cups chicken broth
  4. 1 cup heavy cream
  5. 1 cup shredded cheddar cheese
  6. 6 slices bacon, cooked and crumbled
  7. 3 tablespoons butter
  8. 2 tablespoons all-purpose flour
  9. 1/2 teaspoon garlic powder
  10. Salt and black pepper, to taste
  11. Green onions or chives, for garnish
  12. Steps
  13. Melt the butter in a large pot over medium heat.
  14. Add the diced onion and cook until softened.
  15. Sprinkle in the flour and garlic powder, stirring for about 1 minute.
  16. Gradually whisk in the chicken broth until smooth.
  17. Add the cubed potatoes, season with salt and pepper, and bring to a gentle boil.
  18. Reduce the heat, cover, and simmer for about 15–20 minutes, until the potatoes are fork-tender.
  19. Lightly mash some of the potatoes directly in the pot to create a thicker, creamier texture.
  20. Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
  21. Ladle into bowls and top generously with crispy bacon, extra cheddar, and sliced green onions.

Notes

  • Mash Strategically: Only mash about half the potatoes to maintain that perfect chunky yet creamy consistency.
  • Low and Slow: When adding the heavy cream and cheese, keep the heat gentle to avoid separating the fats.
  • Fresh Grate: Always grate your own cheddar rather than using pre-shredded bags for better melting.
  • Layer Flavors: Cook the bacon until truly crisp; the textural contrast makes every bite exciting.
  • Rest and Relax: Let the soup sit for five minutes before serving; this allows the flavors to marry perfectly.
  • Avoid Boiling Too Vigorously: High heat can break down the potatoes into mush and cause the cream to separate. Keep it gentle.
  • Room Temperature Dairy: Pouring cold cream directly into hot soup can cause curdling. Let it come to room temperature first.
  • Season Well: Potatoes absorb salt aggressively. Taste frequently and adjust salt and pepper throughout cooking.
  • Don’t Skip the Roux: The flour and butter mixture prevents the soup from feeling thin and watery.

Nutrition

Find it online: https://dishmio.com/loaded-baked-potato-soup/