Loaded Baked Potato Soup

Thick, creamy potato soup topped with sharp cheddar, crisp bacon, sour cream, and fresh green onions for all the best flavors of a loaded baked potato.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 6 slices bacon
• 3 tablespoons butter
• 1 medium yellow onion
• 1 4 tablespoons all-purpose flour
• 4 cups whole milk
• 2 cups chicken broth
• 2.5 pounds russet potatoes
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1.5 cups sharp cheddar cheese
• 0.75 cup sour cream
• 4 stalks green onions

Cooking instructions

1. Cook the bacon in a large Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer it to a paper towel-lined plate, crumble when cool, and leave 2 tablespoons of bacon fat in the pot; discard any excess. (about 8 min) — Medium heat
2. Add the butter and diced onion to the pot. Cook until the onion is softened, about 5 minutes. Stir in the flour and cook for 1 minute. (about 6 min) — Medium heat
3. Gradually whisk in the milk and chicken broth until smooth. Add the peeled, 1/2-inch-diced potatoes, salt, and pepper. Bring to a gentle simmer, stirring occasionally. (about 5 min) — Medium heat
4. Reduce the heat to medium-low and simmer uncovered until the potatoes are very tender and easily pierced with a fork, 15 to 18 minutes. Do not let the soup boil vigorously. (about 18 min) — Medium-low heat
5. Use a potato masher to mash about one-third of the potatoes directly in the pot, leaving the rest chunky. Stir in 1 cup of the cheddar until melted, then remove from the heat. (about 3 min) — Low heat
6. Ladle the soup into bowls. Top with sour cream, the remaining cheddar, crumbled bacon, and sliced green onions. Serve hot. (about 3 min) — Off heat