Go Back
Loaded Baked Potato Soup with Bacon and Cheddar
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Skillet
  • Wooden spoon

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 6 slices bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup shredded cheddar cheese
  • Salt and black pepper to taste
  • 2 green onions, sliced, for serving
  • Extra shredded cheddar cheese for serving

Instructions
 

  • Cook the chopped bacon in a large pot over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pot.
  • Add the diced onion to the pot and cook for 4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
  • Sprinkle the flour over the onions and stir for 1 minute. Slowly whisk in the chicken broth, scraping the bottom of the pot. Add the diced potatoes and bring the mixture to a simmer. Cook for 15 minutes until the potatoes are fork-tender.
  • Mash some of the potatoes against the side of the pot to thicken the soup while leaving chunks for texture. Stir in the milk and butter, then simmer for 5 minutes. Add the shredded cheddar cheese a handful at a time, stirring until melted. Season with salt and black pepper.
  • Ladle the soup into bowls and top each serving with the cooked bacon, extra cheddar cheese, and sliced green onions.

Notes

For a thicker soup, mash more potatoes before adding the cheese. If the soup thickens too much after sitting, stir in a splash of warm milk when reheating. Store leftovers in the refrigerator for up to three days and reheat gently on the stove to keep the cheese smooth.
Course: Soup
Cuisine: American
Equipment: Large pot, Skillet, Wooden spoon