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Loaded Baked Potato Soup

A thick, creamy potato soup loaded with cheddar, bacon, sour cream, and chives, made in one pot.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bacon chopped
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2½ pounds russet potatoes peeled and cubed
  • 1 cup whole milk
  • ½ cup sour cream
  • 1½ cups shredded sharp cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • Chopped chives for topping

Equipment

  • Large pot or Dutch oven
  • Potato masher
  • Whisk
  • Box grater
  • Vegetable peeler

Method
 

  1. Step 1: Cook the bacon until crisp and set aside, reserving 1 tablespoon of fat.
  2. Step 2: Cook the onion in the pot, then add the garlic.
  3. Step 3: Stir in the butter and flour, then whisk in the broth.
  4. Step 4: Add the potatoes and seasonings and simmer 15 to 20 minutes until tender.
  5. Step 5: Mash some of the potatoes in the pot for a thicker soup.
  6. Step 6: Stir in the milk, sour cream, and cheese and serve with bacon and chives.
  7. Tip: Do not boil after adding the dairy.

Notes

Calories are an estimate per serving with toppings.
Thin with extra broth or milk if the soup thickens.