Loaded Baked Potato Soup

5 from 27 votes

Creamy loaded baked potato soup is a comforting soup that comes together easily! Serve this soup anytime, but it's especially great on cold winter days.

Prep Time10

Cook Time50

Total Time1

Course: Main Course, Soup

Cuisine: American

Keyword: Loaded Baked Potato Soup

Servings:

Equipment

1 Dutch oven or heavy pot

Ingredients

1 pound bacon sliced into 1/2-inch pieces
12 garlic cloves minced (about 1/4 cup)
1/4 cup finely chopped scallions
1/2 cup all-purpose flour
4 cups heavy cream
2 cups low-sodium chicken broth plus more as needed
1 cup whole milk
1 teaspoon Adobo seasoning
Kosher salt and freshly ground black pepper
3 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
8 ounces sharp cheddar cheese freshly grated (2 cups), plus more for serving
Sour cream for serving
Sliced scallions for serving

Instructions

Line plate with paper towels and have near the stove. In a large pot or Dutch oven, cook the bacon over medium heat for 5 to 7 minutes, stirring occasionally, until crispy. Use a slotted spoon to transfer the bacon to the paper towels to drain, leaving the bacon fat in the pot.
In the same pot, combine the garlic, chopped scallions, and flour.
Whisk over medium-low heat for 2 minutes to make a roux, until the mixture is golden and smooth.
Stir in the heavy cream, chicken broth, milk, adobo seasoning, and salt and pepper to taste.
Add the potatoes and more chicken broth, if needed, to cover the potatoes. Cook, uncovered, for 20 minutes, stirring occasionally, until the potatoes are fork-tender. Stir in the Cheddar, reduce the heat to low, and simmer for 15 minutes, stirring frequently, until the cheese is melted.
Ladle the hot soup into bowls and serve with sour cream, Cheddar, sliced scallions, and the bacon sprinkled over the top.

Notes

Every bacon will produce a different amount of fat content. Stir in the flour for the roux slowly! Once you have a creamy roux, stop adding flour. If using turkey bacon, I would suggest adding 2 tbsps of butter to the roux.
To lighten up the soup, you can substitute the heavy cream with half and half. You can also cut back on the bacon.
If your soup is to thick, add more broth, as needed, to thin it out.

Storage: Store leftover loaded baked potato soup in an airtight container in the refrigerator for up to 4 days. For reheating, warm on the stovetop over medium low heat. Be sure to stir often. If the soup thickens, add a splash of the milk or broth to loosen it back up.

Nutrition and Serving Information: The servings are calculated based on a 1 1/3 to 1 ½ cup serving. This soup is very thick, hearty and filling but can be served as a full meal or side dish.

Nutrition