Description

A forgiving, ultra-creamy loaded baked potato soup that uses simple pantry ingredients and basic techniques to create a rich, restaurant-quality comfort meal without fancy equipment.

Ingredients

Scale

3 large Russet potatoes (about 1.5 lbs / 700g), peeled and diced
3 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream
6–8 slices bacon, cooked and crumbled
1 cup sharp cheddar cheese, shredded
4 stalks green onions, sliced
Sour cream, for serving
Salt and black pepper, to taste
Pinch of paprika, for garnish

Instructions

Cook bacon in a large skillet over medium heat until crisp. Remove and crumble, reserving 1 tablespoon of bacon grease in the pot (or use 1 tablespoon of butter if skipping bacon).
Add diced onion to the pot with the grease/butter. Sauté over medium heat for 5-7 minutes until soft and translucent. Add minced garlic in the last minute and stir constantly.
Add diced potatoes to the pot and stir to coat in the onion mixture. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until potatoes are fork-tender.
Remove pot from heat. Mash about half of the potatoes directly in the pot using a potato masher, leaving the rest whole for texture.
Stir in heavy cream and shredded cheddar cheese. Add salt and pepper. Stir gently over low heat until cheese is melted and soup is heated through. Do not boil.
Ladle soup into bowls and top with crumbled bacon, sliced green onions, a dollop of sour cream, a crack of black pepper, and a pinch of paprika. Serve immediately.

Notes

For the best texture, mash half the potatoes to thicken the soup naturally using starch rather than just adding cream. Shred your own cheese to avoid anti-caking agents that prevent smooth melting. If the soup is too thick, add a splash of broth or milk. If too thin, simmer uncovered. The dairy does not freeze well, so freeze the potato-bacon-broth base separately and add fresh cream/cheese upon reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4
Sodium: 650
Fat: 28
Saturated Fat: 16
Carbohydrates: 35
Fiber: 3
Protein: 12

Keywords: baked potato soup, loaded potato soup, comfort food, creamy soup, easy dinner, russet potato recipe, bacon soup, winter soup