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A close-up of a bowl of Loaded Baked Potato Soup with Bacon and Cheese, topped with sour cream and chives.

Loaded Baked Potato Soup with Bacon and Cheese

This recipe creates a hearty, thick, and creamy soup reminiscent of restaurant-style baked potatoes, complete with bacon and cheese toppings. It is a comforting dish suitable for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 people
Course: Soup
Cuisine: American
Calories: 521
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 strips bacon cut into small pieces, uncooked
  • 3 Tablespoons butter unsalted or salted
  • 1 medium yellow onion chopped
  • 3 large garlic cloves minced
  • 1/3 cup all-purpose flour
  • 2.5 lbs gold potatoes peeled and diced into pieces no larger than 1”
  • 4 cups chicken broth
  • 2 cups milk
  • 2/3 cup heavy cream
  • 1.5 teaspoon salt
  • 1 teaspoon ground pepper
  • 0.25 - 0.5 ancho chili powder Start with 1/4 teaspoon
  • 2/3 cup sour cream for mixing into soup
For Topping (Optional)
  • 1 as needed Shredded cheddar cheese
  • 1 as needed chives
  • 1 as needed additional sour cream
  • 1 as needed additional bacon

Equipment

  • Dutch oven
  • Immersion blender

Method
 

  1. Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
  2. Remove bacon pieces and set aside, leaving the fat in the pot.
  3. Add butter and chopped onion and cook over medium heat until onions are tender (3 to 5 minutes).
  4. Add garlic and cook until fragrant (about 30 seconds).
  5. Sprinkle the flour over the ingredients in the pot and stir until smooth. Use a whisk if needed.
  6. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
  7. Bring the mixture to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
  8. Reduce heat to simmer. Remove approximately half of the soup to a blender and puree until smooth. Be careful, the soup will be hot. Alternatively, you can use an immersion blender directly in the pot.
  9. Return the pureed soup to the pot and add sour cream and the reserved cooked bacon pieces. Stir well.
  10. Allow the soup to simmer for 15 minutes before serving.
  11. Top with additional sour cream, bacon, cheddar cheese, or chives before you serve.

Nutrition

Calories: 521kcalCarbohydrates: 47gProtein: 12gFat: 32gSaturated Fat: 17gCholesterol: 87mgSodium: 1326mgPotassium: 1176mgFiber: 5gSugar: 7gVitamin A: 897IUVitamin C: 50mgCalcium: 182mgIron: 2mg

Notes

Start with less salt and add more later, as the amount needed depends on your broth brand. If you are new to ancho chili powder, begin with 1/4 teaspoon and taste before adding up to 1/2 teaspoon. If you prefer a completely creamy soup, you can puree all of it in batches. This recipe purees half to leave some potato chunks.

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