Description
An ultra-creamy, beginner-proof loaded baked potato soup made with just a handful of ingredients. This hearty, comfort-food meal is ready in about 30 minutes and delivers thick, spoonable texture with smoky bacon and sharp cheddar flavors.
Ingredients
Scale
- 3 large Russet potatoes, peeled and cubed (about 1.5 lbs)
- 2 cups chicken broth (low-sodium)
- 1/2 cup heavy cream or half-and-half
- 1/2 cup sour cream (full-fat, room temperature)
- 8–10 slices thick-cut bacon
- 1.5 cups sharp cheddar cheese, shredded
- 3–4 green onions, sliced
- 2 tablespoons butter
- Salt and black pepper to taste
Instructions
- Cook the bacon in a large pot over medium heat until crispy but not burnt. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
- Add the cubed potatoes to the pot with the bacon grease. Stir to coat, then pour in the chicken broth. Ensure the liquid barely covers the potatoes.
- Bring the pot to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until potatoes are tender enough to pierce easily with a fork.
- Remove from heat slightly or keep on low. Mash about half of the potatoes directly in the pot using a potato masher or fork, leaving the other half whole for texture.
- Remove the pot from the heat entirely. Stir in the sour cream, heavy cream (or half-and-half), and shredded cheddar cheese until melted and smooth.
- Taste and season with salt and black pepper as needed.
- Ladle the soup into bowls and top with reserved crispy bacon bits, extra shredded cheese, sliced green onions, and a dollop of sour cream. Serve immediately.
Notes
For best results, use room temperature dairy to prevent curdling. Shred your own cheese to avoid anti-caking agents that can make the soup grainy. Do not freeze this soup as the dairy and potatoes may separate or become watery upon thawing. If the soup is too thick, add more broth or milk; if too thin, simmer uncovered to reduce or mash more potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 18
Keywords: loaded baked potato soup, beginner recipe, comfort food, easy soup, bacon soup, creamy potato soup, 5 ingredient recipe, winter soup