Loaded Baked Potato Soup
Creamy potato soup loaded with cheddar, bacon, chives, and all the fixings.
Soup · One-pot • 50 min
Servings:6 servings
Ingredients
- 4 slices thick-cut bacon, cut into ½-inch pieces
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 3 pounds russet potatoes (about 5 medium), peeled and cut into ½-inch cubes
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper
- 4 ounces sharp cheddar cheese, shredded (about 1 cup), plus more for topping
- ½ cup sour cream, plus more for garnish
- ¼ cup fresh chives, chopped, for garnish
Steps
- Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until crisp, about 5 to 7 minutes. Transfer to a paper towel-lined plate, leaving the rendered fat in the pot.
- Add butter to the pot with the bacon fat. Once melted, add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
- Add cubed potatoes and chicken broth. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 12 to 15 minutes.
- Using a potato masher right in the pot, mash about half the potatoes until the soup is thick and creamy but still has good chunks. (A fork or the back of a spoon works too — avoid an immersion blender here unless you want a completely smooth soup.)
- Stir in milk and heavy cream. Simmer 2 to 3 minutes until warmed through. Season with 1 teaspoon salt and several grinds of black pepper. Taste and adjust.
- Remove from heat. Stir in the shredded cheddar and sour cream until melted and smooth. Ladle into bowls, top with crispy bacon, extra cheddar, a dollop of sour cream, and a generous sprinkle of chives.