The Soup That Answered a Question
Updated: 4 days ago
Everything you love about a loaded baked potato, in a bowl. Fluffy baked russets are stirred into a creamy, cheesy soup, then piled high with crispy bacon, sharp cheddar, sour cream and fresh chives.
I have cooked this soup live on stage in the D Lounge, and it is pure comfort: thick, rich and generous, the kind of bowl that makes a cold evening feel a little warmer.
TIME 45 minutes | SERVES 6 | LEVEL Easy |
BEFORE YOU START This recipe starts with diced onion and bacon, so it uses one of the skills in my Kitchen School. The lesson takes about five minutes to read. Also useful: |
Why You'll Love It
ALL THE TOPPINGS Crispy bacon, sharp cheddar, sour cream and chives on every bowl | THICK AND CREAMY Starchy baked russets make a naturally rich soup |
GREAT USE FOR LEFTOVERS Leftover baked potatoes work perfectly | READY IN 45 MINUTES Comfort food that doesn't take all day |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Loaded Baked Potato Soup
Serves 6 | Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes
Ingredients
For the Soup
4 large russet potatoes, baked and flesh scooped out
6 slices thick-cut bacon, diced
1 medium onion, diced
3 cloves garlic, minced
4 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups chicken stock
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded, plus more for topping
½ cup sour cream, plus more for topping
Salt and black pepper to taste
To Finish
Fresh chives, sliced, for garnish
Instructions
STEP 1 OF 5
Crisp the Bacon
Cook the diced bacon in a large pot over medium heat until crispy. Remove the bacon and set it aside, leaving the fat in the pot.
You'll know it's right when the bacon is crisp and browned and most of the fat has rendered into the pot. |
STEP 2 OF 5
Make the Base
Add the butter to the bacon fat. Sauté the onion until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 2 minutes to make a roux.
You'll know it's right when the roux smells toasty and coats the onions, with no raw flour showing. |
STEP 3 OF 5
Add the Potatoes
Gradually whisk in the chicken stock and milk. Bring to a simmer. Add the baked potato flesh and stir, breaking up some of the potato for thickness while leaving some chunks for texture.
You'll know it's right when the soup is thick and smooth around tender chunks of potato. |
If something's off: if lumps form when the liquid goes in, you added it too fast. Keep whisking over the heat and they will smooth out. Next time pour in a little at a time. |
STEP 4 OF 5
Make It Creamy
Stir in the heavy cream and cheddar until melted and smooth. Season with salt and pepper. Remove from the heat and stir in the sour cream.
If something's off: if the soup turns grainy or looks split, it got too hot after the dairy went in. Take it off the heat and stir gently. The sour cream always goes in off the heat. |
Chef Jon's tip: Grate your own cheddar from a block. Pre-shredded cheese has anti-caking agents that can make the soup grainy. |
STEP 5 OF 5
Load It Up
Ladle into bowls and top with the reserved crispy bacon, extra cheddar, a dollop of sour cream and fresh chives.
Tips for Success
Bake, Don't Boil: Baked russets are fluffier and more flavorful than boiled potatoes, and they won't water down the soup.
Whisk in the Liquid Gradually: Adding the stock and milk a little at a time keeps the roux smooth and lump-free.
Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make the soup grainy. A block of sharp cheddar melts far more smoothly.
Add the Sour Cream Off the Heat: Sour cream can split if it boils, so stir it in once the pot is off the stove.
Made it? I'd love to see it
Share a photo or ask me a question. I read every one. Enjoyed it? Tap the stars at the bottom of the page to rate it.
Key Ingredients
Russet Potatoes: Baked rather than boiled, they are fluffy, starchy and full of roasted flavour, and they naturally thicken the soup.
Thick-Cut Bacon: Crisped first, it gives a crunchy topping, and its rendered fat builds a savoury base for the soup.
Butter and Flour: Cooked together in the bacon fat into a roux, they thicken the stock and milk so the soup is creamy before the cheese goes in.
Chicken Stock: It gives the soup a savoury depth that balances all the dairy.
Whole Milk and Heavy Cream: Together they make the soup rich, thick and velvety.
Sharp Cheddar: Grated from a block, it melts smoothly and gives that classic loaded baked potato tang.
Sour Cream: Stirred in off the heat, it adds a gentle tang without splitting, and a dollop on top finishes each bowl.
Fresh Chives: Sliced and scattered over at the end, they add a fresh, oniony lift and a pop of colour.
Common Mistakes to Avoid
Boiling the potatoes: baked russets are fluffier and more flavourful, and they will not water down the soup.
Adding the liquid too quickly: whisk in the stock and milk a little at a time so the roux stays smooth and lump free.
Using pre-shredded cheese: it contains anti-caking agents that can make the soup grainy, so grate your own from a block.
Letting the soup get too hot after the dairy goes in: keep it gentle, or it can turn grainy and split.
Stirring in the sour cream over the heat: take the pot off the stove first, as sour cream can split if it boils.
Mashing all the potato: break up only some of it for thickness and leave some tender chunks for texture.
Why This Potato Soup Works
Baking the potatoes first gives them a dry, fluffy texture and a deeper, roasted flavor than boiling ever could. Cooking the onions in bacon fat and butter builds a savory base, and a simple roux thickens the stock and milk so the soup is creamy before the cheese even goes in.
Breaking up only some of the potato gives you the best of both: a thick, velvety soup with tender chunks throughout. The sour cream goes in off the heat, so it adds tang without splitting.
What to Serve with Loaded Baked Potato Soup
Warm Cornbread
A crisp salad, such as my Greek Salad
Crusty bread, like my Daily Bread
How to Store
Fridge: Keep in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk if it has thickened.
Freezer: Not recommended. Dairy-based soups tend to separate and turn grainy once frozen.
Frequently Asked Questions
Can I use leftover baked potatoes?
Absolutely. Leftover baked potatoes work perfectly and actually save time. Just scoop out the flesh and add it to the soup.
How do I make this soup vegetarian?
Skip the bacon and use vegetable stock. You can add smoked paprika for that smoky depth you'd miss from the bacon.
Can I freeze loaded baked potato soup?
Dairy-based soups don't freeze well. The cream and cheese can separate and become grainy. It's best enjoyed fresh or refrigerated for up to 3 days.
What type of potato is best for potato soup?
Russet potatoes are ideal because they're starchy and break down beautifully, creating that thick, creamy base. Waxy potatoes like Yukon Gold will stay too firm.
Can I make this in a slow cooker?
Yes! Combine everything except the cream, cheese, and sour cream in a slow cooker on low for 6-8 hours. Stir in the dairy at the end and heat through.
You Might Also Like
Try my Butternut Squash Soup, Slow Cooker French Onion Soup, Beef Chili with Cast Iron Buttermilk Cornbread, and Creamy Mashed Potatoes.
Recommended Equipment
Make this recipe easier with the right tools: Dutch Oven, Chef's Knife, and Wooden Cutting Board.
Comments