Loaded Baked Potato Soup 🧡
it’s giving come get under the blanket with me to keep warm with a bowl of hearty soup 🥰
the kind of soup that makes the whole house smell like comfort .. creamy, cheesy, bacon-crisp heaven in a bowl. save it for your next cozy night in. ♥️
🥔 Ingredients
2 lbs Yukon Gold Potatoes, peeled and diced
6 slices thick-cut bacon
1 medium onion, diced
3 cloves garlic, minced
4 tbsp unsalted butter
1/4 cup all-purpose flour
4 cups chicken broth
2 cups whole milk
2 cups half and half, divided
1 cup shredded sharp cheddar cheese
Salt and black pepper, to taste
1/2 tsp cayenne pepper
2 tsp garlic powder
2 tsp onion powder
1 tbsp better than bouillon chicken paste
Green onions, sliced (for garnish)
Extra cheese, bacon crumbles, and sour cream (for topping)
👩🏽🍳 Method
1. In a large pot, cook bacon over medium heat until crispy. Remove and set aside on paper towels. Leave about 2 tbsp of bacon grease in the pot.
2. Add butter and diced onion to the pot and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook another 30 seconds.
3. Whisk in flour until combined and slightly golden — about 1 minute.
4 Slowly whisk in chicken broth, then milk, and half and half stirring constantly to prevent lumps.
5. Stir in diced potatoes add seasonings. Bring to a gentle boil, then reduce heat to simmer for 20–25 minutes, or until potatoes are tender.
6. Use a potato masher to gently mash some of the potatoes in the pot — this helps thicken the soup while keeping it chunky. Stir in remaining half and half.
7. Stir in cheddar cheese until melted, then add sour cream. Adjust seasoning to taste.
8. Crumble the cooked bacon and add most of it into the soup (saving a little for topping).
9. Ladle into bowls and top with extra cheese, bacon, sour cream, and green onions.
Enjoy!
This loaded baked potato soup is an ideal choice for those chilly fall and winter evenings when you crave something warm and satisfying. The secret to its comforting flavor lies in the combination of creamy dairy ingredients—whole milk, half and half, and sharp cheddar cheese—that create a luscious base. The use of Yukon Gold potatoes offers a slightly buttery taste and perfect texture when simmered until tender. To enhance the flavor further, thick-cut bacon is cooked until crisp, and the rendered bacon grease is used to sauté onions and garlic, infusing the soup with smoky notes. Seasonings like cayenne pepper, garlic powder, onion powder, and a touch of chicken bouillon paste deepen the savory profile, making each spoonful particularly flavorful. An important technique in this recipe is gently mashing some of the cooked potatoes in the pot. This step thickens the soup naturally while maintaining chunky texture, giving a hearty mouthfeel that beaten flour alone can’t provide. When serving, topping the soup with extra cheese, bacon crumbles, sour cream, and sliced green onions adds layers of texture and taste, making every bite more indulgent. This soup can easily be adapted for variations, such as adding chopped chives instead of green onions or using smoked gouda for a different cheese twist. If you're planning a cozy night at home or hosting a comforting meal, this loaded baked potato soup is sure to please family and guests alike. It pairs wonderfully with crusty bread or a simple green salad for a complete autumn meal. Save this recipe for your next soup season gathering and enjoy the heartwarming essence of fall captured in a bowl!
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