Loaded Baked Potato Soup with Bacon, Cheddar and Sour Cream

Steps

1. Step 1

   Heat the oven to 425°F. Rub the potatoes all over with the oil, set them on a baking sheet and pierce each a few times with a fork.

   5 min · 425°F

   • 3 lb russet potatoes (about 4 large)
   • 1 tbsp vegetable oil
2. Step 2

   Bake until the skins are crisp and a knife slides easily into the center, 55 to 65 minutes. Let them sit until cool enough to handle, about 15 minutes.

   1 hr 10 min, hands-off · 425°F

3. Step 3

   While the potatoes bake, cook the bacon in a large heavy pot over medium heat, stirring now and then, until crisp, 8 to 10 minutes. Lift it out with a slotted spoon onto a paper-towel-lined plate. Pour off all but 2 tablespoons of the fat from the pot.

   10 min

   • 6 slices thick-cut bacon
4. Step 4

   Halve the cooled potatoes and scoop the flesh into a bowl with a spoon; discard the skins (or save them for snacking). Break the flesh into rough chunks with a fork.

   10 min

5. Step 5

   Add the butter to the pot with the bacon fat over medium heat. When it foams, add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook 30 seconds more.

   6 min

   • 4 tbsp unsalted butter
   • 1 yellow onion
   • 2 cloves garlic
6. Step 6

   Sprinkle in the flour and cook, stirring constantly, until it smells toasty and looks like wet sand, about 2 minutes. Pour in the broth a little at a time while whisking, then whisk in the milk. Bring to a gentle simmer, whisking, until the base thickens enough to coat the whisk, 5 to 7 minutes.

   9 min

   • 1/3 cup all-purpose flour
   • 3 cups chicken broth
   • 3 cups whole milk
7. Step 7

   Add the potato flesh and the black pepper. Simmer gently for 10 minutes, stirring often so the bottom doesn't catch, then mash about half the potatoes against the side of the pot with a potato masher or sturdy spoon, leaving the rest in chunks. Season with salt.

   12 min

   • 1/2 tsp black pepper
   • salt
8. Step 8

   Turn the heat to low. Stir in 1 1/2 cups of the cheddar and 1/2 cup of the sour cream a handful or spoonful at a time, letting each melt in before adding more. Don't let the soup boil once the cheese is in. Taste and add more salt and pepper if it needs it; if the soup is thicker than you like, thin it with a splash of broth or milk.

   5 min

   • 1 1/2 cups sharp cheddar
   • 1/2 cup sour cream
9. Step 9

   Ladle into bowls and top each with the crisp bacon, the remaining cheddar, a spoonful of the remaining sour cream and plenty of scallions.

   5 min

   • 6 slices thick-cut bacon
   • 1/2 cup sharp cheddar
   • 1/4 cup sour cream
   • 4 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026