Loaded Baked Potato Soup
This loaded baked potato soup is like a warm hug in a bowl. All the flavors of a fully loaded baked potato - crispy bacon, melty cheese, tangy sour cream, and fresh chives - but in creamy soup form. It is the ultimate comfort food for cold nights or anytime you need something cozy and satisfying.
The trick to great potato soup is partially blending it so you get that creamy base but still have chunks of potato throughout. Nobody wants baby food texture, but nobody wants chunky potato water either. This method gives you the best of both worlds.
I make a big batch of this whenever the weather turns cold. It reheats beautifully and honestly tastes even better the next day after all those flavors have had time to meld together. Just add fresh toppings when you serve it.
Ingredients
- 2 pounds russet potatoes, peeled and diced
- 6 strips thick-cut bacon
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream plus more for serving
- 1/4 cup fresh chives, chopped
- 4 tablespoons butter
- Salt and pepper to taste
Instructions
- 1
Cook the Bacon
Cook bacon in a large Dutch oven or pot over medium heat until crispy, about 8-10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave about 2 tablespoons of bacon fat in the pot.
- 2
Cook the Potatoes
Add butter to the bacon fat in the pot. Add diced potatoes and cook for 2-3 minutes, stirring occasionally. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are fork tender.
- 3
Blend Partially
Using an immersion blender, blend about half of the soup while leaving plenty of potato chunks for texture. Alternatively, transfer half to a regular blender, blend until smooth, and return to pot. Stir in heavy cream and heat through.
- 4
Add Cheese and Serve
Remove from heat and stir in the shredded cheddar and sour cream until melted and smooth. Season with salt and pepper. Ladle into bowls and top with crumbled bacon, extra cheese, sour cream, and fresh chives.
Bella's Tips
- Use russet potatoes. They break down perfectly for creamy soup.
- Do not skimp on toppings. They make this soup special.
- Reheat gently. High heat can cause the dairy to separate.
- Make it lighter. Use half and half instead of heavy cream.
- Freezer friendly. Freeze before adding dairy toppings.
Nutrition Facts
Per serving