Loaded Baked Potato Soup (Bacon, Cheddar & Sour Cream)

What Makes This Recipe Work

Roasting the potatoes in their skins concentrates their flavor and keeps the cubes intact, so you get distinct bites in a thick, cheese-enriched broth. The sour cream is stirred in off the heat so the soup stays silky instead of separating.

Ingredients for Loaded Baked Potato Soup (Bacon, Cheddar & Sour Cream)

• 3 large russet potatoes (about 2 lb / 900 g), baked and diced
• 6 slices thick-cut bacon
• 2 tbsp (28 g) unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp (16 g) all-purpose flour
• 2 cups (480 ml) chicken broth
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) sour cream, at room temperature
• 1 1/2 cups (170 g) shredded sharp cheddar cheese
• 1 tsp salt and 1/2 tsp black pepper, plus more to taste
• 2 tbsp chopped chives, plus more for serving

How to Make Loaded Baked Potato Soup (Bacon, Cheddar & Sour Cream)

1. Bake the potatoes: heat the oven to 400F (200C), pierce each potato several times with a fork, and bake directly on the rack for 55 to 60 minutes until the skins are crisp and the insides are soft. Cool until you can handle them, then dice into 1/2-inch cubes.
2. Fry the bacon in a large pot or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate, then crumble once cool.
3. Pour off all but 2 tablespoons of the bacon fat, add the butter, and cook the onion until soft, about 5 minutes. Stir in the garlic for 30 seconds.
4. Sprinkle the flour over the pot and stir for 1 minute, then slowly whisk in the broth and milk until smooth.
5. Bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes, stirring so the bottom does not scorch.
6. Stir in most of the diced baked potato, reserving about 1 cup for serving. Simmer 5 minutes, then mash some of the potato against the pot for a thicker body.
7. Take the pot off the heat and stir in the sour cream, cheddar, salt, pepper, and half the bacon until the cheese melts and the soup is smooth.
8. Serve topped with the reserved potato cubes, remaining bacon, chives, and extra cheddar.

Tips for the Best Loaded Baked Potato Soup (Bacon, Cheddar & Sour Cream)

• Bake the potatoes up to 2 days ahead and refrigerate; cold diced potato holds its shape better in the pot.
• Shred the cheddar from a block because pre-shredded cheese is coated with anti-caking agents that can make the soup grainy.
• Add sour cream only off the heat, or it can curdle in the simmering broth.
• Set up a toppings bar with extra bacon, chives, cheddar, and black pepper so everyone builds their own bowl.

Variations and Substitutions

• For a simpler weeknight pot, start from the classic Potato Soup and load it with toppings at the table.
• Slow Cooker Potato Soup is the hands-off route when you do not want to tend a stovetop pot.
• Potato Leek Soup keeps the baked potato method but replaces bacon and cheddar with buttery leeks and cream.
• Stir in 1 cup of steamed broccoli florets with the cheddar for a broccoli-cheddar twist.

How to Store and Reheat

• Refrigerate for up to 4 days; the soup sets thick as it cools, so reheat with a splash of milk or broth to loosen.
• Freeze the potato and broth base without the sour cream and cheese for up to 3 months, then reheat and add the dairy at the end.

Loaded Baked Potato Soup (Bacon, Cheddar & Sour Cream) FAQ