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Creamy Loaded Baked Potato Soup with Cheddar and Green Onions

Loaded baked potato soup combines oven-baked russet potatoes with a creamy broth, sharp cheddar, crisp bacon, and green onions. The potatoes are roughly mashed for a hearty texture, then finished with sour cream and extra toppings.
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Prep Time 15 minutes
Cook Time 1 hour 13 minutes
Total Time 1 hour 28 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb russet potatoes
  • 6 bacon slices
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 0.25 cup all-purpose flour
  • 4 cup low-sodium chicken broth
  • 2 cup whole milk
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup sour cream
  • 2 cup sharp cheddar cheese shredded, divided
  • 0.5 cup green onions sliced

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart Dutch oven

Method
 

  1. Preheat the oven to 425°F.
  2. Scrub and dry the potatoes, prick each a few times with a fork, and place them on a rimmed baking sheet.
  3. Bake the potatoes for 50–60 minutes, until a knife slides easily into the center.
  4. While the potatoes bake, cook the bacon in a 6-quart Dutch oven over medium heat for 8–12 minutes, turning as needed, until crisp.
  5. Transfer the bacon to a paper towel-lined plate, discard the drippings, and crumble the bacon when cool.
  6. Let the potatoes cool until easy to handle.
  7. Split the potatoes and scoop the flesh into a bowl, discarding the skins.
  8. Roughly mash the potato flesh.
  9. Melt the butter in the Dutch oven over medium heat, add the onion, and cook for 5–7 minutes, stirring occasionally, until softened.
  10. Stir in the flour and cook for 1 minute.
  11. Gradually whisk in the broth and milk until smooth.
  12. Bring the mixture to a gentle simmer over medium heat, whisking often, and cook for 5–8 minutes until slightly thickened.
  13. Stir in the potato flesh and simmer gently for 3–5 minutes, stirring occasionally.
  14. Remove the pot from the heat, then stir in the sour cream, 1 1/2 cups cheddar, salt, and pepper until the cheese melts.
  15. Ladle the soup into bowls and top with the remaining 1/2 cup cheddar, crumbled bacon, and green onions.

Notes

For the smoothest texture, whisk the broth and milk in gradually to prevent lumps. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy can separate. For a gluten-free variation, replace the all-purpose flour with a 1:1 gluten-free flour blend.