packed with tender potatoes, crisp bacon, sharp cheddar, and a creamy broth — ideal for cozy nights or family gatherings. This recipe serves 4–5 people.
Ingredients
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4 large russet potatoes, peeled and diced
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4 slices bacon, chopped
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1 small onion, diced
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2 cloves garlic, minced
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3 cups chicken or vegetable broth
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1 cup whole milk
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½ cup heavy cream
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1 cup shredded sharp cheddar cheese
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2 tablespoons butter
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2 tablespoons all-purpose flour
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Salt and pepper, to taste
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¼ cup sliced green onions, for topping
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Sour cream, for serving (optional)
Instructions
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In a large pot, cook the bacon over medium heat until crisp. Remove and set aside, leaving the drippings in the pot.
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Add onions and sauté until soft, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds.
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Add diced potatoes and chicken or vegetable broth. Simmer until the potatoes are tender, about 15–20 minutes.
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In a separate pan, melt butter and stir in the flour to make a roux. Cook for 1–2 minutes until golden.
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Whisk the roux into the pot with the potatoes, then add the milk and cream. Stir until the soup thickens.
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Stir in the shredded cheddar until melted. Season with salt and pepper.
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Use a potato masher or immersion blender to slightly mash some of the potatoes, leaving the soup creamy but with some texture.
Serving
Ladle the hot soup into bowls and top with crisp bacon, sliced green onions, shredded cheddar, and a dollop of sour cream if desired.
Storing
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove, adding a splash of milk if needed to adjust the consistency.
With its creamy texture, savory bacon, and rich cheddar, this Loaded Baked Potato Soup delivers comfort in every bite.
