Description
A thick, cheesy, and comforting loaded baked potato soup made with simple pantry ingredients. It’s ready in 45 minutes, feeds 4-6 people, and costs less than $10 to make.
Ingredients
Scale
- 3 large russet potatoes (about 2 lbs / 900g), peeled and diced into 1-inch cubes
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (low-sodium)
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded from a block
- 8 slices bacon, cooked until crispy, drained, and crumbled
- 4 stalks green onions (scallions), sliced
- Salt and black pepper to taste
- Optional: Sour cream for topping
- Optional: Jalapeños for heat
- Optional: Cilantro as a substitute for green onions
Instructions
- Prep ingredients: Peel and dice potatoes, dice onion, mince garlic, shred cheese, and cook bacon until crispy. Crumble bacon, reserving half for topping.
- Boil potatoes: Place diced potatoes in a large pot, cover with cold water by an inch, and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender. Drain and set aside.
- Make the roux: In the same large pot (or a separate saucepan), melt butter over medium heat. Add diced onion and cook for 3-4 minutes until soft. Add garlic and cook for 1 minute. Sprinkle in flour and stir constantly for 2 minutes to form a paste.
- Build the base: Slowly whisk in chicken broth and milk. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
- Combine: Add drained potatoes to the simmering liquid. Mash potatoes directly in the pot, leaving some chunks for texture. Stir in half of the shredded cheese and half of the crumbled bacon until melted.
- Season: Taste and add salt and black pepper as needed. Stir in the remaining cheese if desired. Remove from heat and stir in green onions.
- Serve: Ladle into bowls and top with remaining bacon, green onions, and a dollop of sour cream if desired.
Notes
For best results, shred your own cheese to avoid anti-caking agents that cause graininess. Use room temperature milk to prevent lumps in the roux. Save a tablespoon of bacon fat to add to the butter for extra flavor. This soup does not freeze well due to the dairy; store in the refrigerator for up to 4 days. Reheat gently with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6
- Sodium: 850
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 3
- Protein: 15
Keywords: potato soup, baked potato soup, comfort food, family dinner, budget meal, creamy soup, loaded soup, winter recipes