Description

This Loaded Baked Potato Soup is a rich, comforting bowl full of crispy bacon, tender Yukon Gold potatoes, and sharp cheddar cheese. Perfect for chilly days, it combines sauteed vegetables, creamy dairy, and hearty potatoes into a thick, flavorful soup that mimics the classic baked potato toppings. Serve with optional green onions, extra cheese, bacon, or sour cream for a deliciously satisfying meal.

Ingredients

Units Scale

Main Ingredients

1 lb Bacon, chopped up
2 tbsp Unsalted Butter
1 Yellow Onion, diced
2 ribs Celery, diced
1 cup Shredded Carrots
6 Garlic Cloves, minced
3 tbsp All Purpose Flour
4 cups Chicken Broth
2 cups Whole Milk
1 cup Heavy Cream
3 lbs Yukon Gold Potatoes, chopped into bite-sized pieces
8 oz Sharp Cheddar Cheese, shredded, plus extra for topping
1 tbsp All Purpose Seasoning (or 1 tsp each garlic powder, onion powder, and paprika)
Salt and Pepper to taste

Optional Toppings

Green Onions
Extra Cheese
Extra Bacon
Sour Cream

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Instructions

Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving 2-3 tablespoons of the bacon grease in the pot.
Sauté Vegetables: Add the unsalted butter to the bacon grease. Once melted, add the shredded carrots, diced onion, diced celery, and minced garlic. Sauté for 5-7 minutes until the vegetables soften.
Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables and stir well. Cook for 2-3 minutes to cook off the raw flour taste.
Add Liquids: Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming.
Add Dairy and Potatoes: Stir in the whole milk, heavy cream, chopped Yukon Gold potatoes, and all-purpose seasoning. Mix well.
Simmer Soup: Bring the mixture to a gentle boil, then cover with a lid and reduce heat to a simmer. Cook for 20 minutes, stirring occasionally, until the potatoes are fork tender.
Mash Potatoes: Use a potato masher to mash some of the potatoes in the soup, creating a thicker, creamier texture.
Add Cheese and Bacon: Stir in the shredded sharp cheddar cheese and most of the reserved cooked bacon.
Season and Serve: Taste the soup and add salt and pepper as needed. Serve hot with optional toppings like green onions, extra cheese, bacon, or sour cream.

Notes

Use Yukon Gold potatoes for a creamy texture that holds its shape well.
For a thicker soup, mash more potatoes or add a bit more flour during the sauté step.
Chicken broth can be substituted with vegetable broth for a lighter flavor.
Optional toppings add extra flavor and texture, but the soup is delicious on its own.
Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 4 g
Sodium: 700 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 70 mg