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Hearty Loaded Baked Potato Soup with Bacon

A comforting bowl of loaded baked potato soup featuring creamy textures, crispy bacon, and hearty russet potatoes, perfect for chilly nights or family gatherings.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 1300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large russet potatoes Look for firm potatoes with smooth skin.
  • 6 slices bacon Crispy bacon adds savory crunch.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
  • 1 cup heavy cream Can substitute with half-and-half or coconut milk.
  • 1 cup shredded cheddar cheese Or use Monterey Jack for variation.
  • Salt and pepper to taste
  • Chopped green onions for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash the russet potatoes thoroughly and poke a few holes in each with a fork. Bake for about an hour, or until tender.
  3. Set the baked potatoes aside to cool slightly.
Cooking
  1. Cook the bacon in a large pot over medium heat until crispy, about 5-7 minutes. Remove the bacon and crumble it, leaving the drippings in the pot.
  2. Sauté the chopped onion and minced garlic in the bacon drippings over medium heat until the onion is soft and translucent, about 3-5 minutes.
  3. Peel the cooled potatoes and cut them into chunks. Add the potatoes and chicken broth to the pot, and bring to a gentle simmer.
  4. Mash some of the potato chunks directly in the pot for a thicker texture, but leave some pieces whole.
  5. Stir in the heavy cream and half of the cheddar cheese, mixing until combined and heated through, about 5 minutes.
  6. Season to taste with salt and pepper.
  7. Ladle soup into bowls and top with crumbled bacon, remaining cheddar cheese, and chopped green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for 2-3 months. Reheat on the stovetop or microwave.