Most home cooks have a version of this soup in their repertoire, but this loaded baked potato soup deserves to be shared. It’s indulgent, yes, but it’s also comfort food at its finest.
When I was a kid, my mom saved bacon fat in the fridge and used it to cook eggs for breakfast sandwiches. Those were the best egg sandwiches ever. This soup follows the same idea: render the bacon so it turns crisp, reserve some of the fat to sauté aromatics, then build a creamy, flavorful base.
Start by rendering bacon until crisp, then use a few tablespoons of that bacon fat to sauté onion and garlic. Stir in flour to make a roux, add broth and potatoes, and simmer until tender. Finish with half & half, cheddar cheese, and green onions. Let the flavors meld until the soup is thick, creamy, and comforting.
The result is a chunky, cheesy potato soup studded with bacon — pure comfort in a bowl. Try it today!
Loaded Baked Potato Soup
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Ingredients
- 12 oz package of bacon, (about 10 strips)
- 1 cup diced onion
- 1 tsp minced garlic
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 6 small russet potatoes, peeled & cut into half-inch cubes
- 1 cup half & half
- 1 cup medium cheddar cheese
- 4 green onions, sliced
- Salt & Pepper, to taste
Instructions
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In a large stock pot, cook the bacon either diced or in strips. Remove the bacon when crisp and drain excess fat, reserving about 4 tablespoons of the bacon fat. Let the cooked bacon rest on paper towels.
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In the reserved bacon fat, sauté the diced onion and minced garlic for 5–10 minutes, until translucent. Sprinkle in the flour and cook 1–2 minutes to form a roux.
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Add the chicken broth and cubed russet potatoes. Bring to a simmer and cook 25–30 minutes, until the potatoes are tender.
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Stir in the half & half, shredded cheddar, sliced green onions, and half of the cooked bacon. Season with salt and pepper to taste. Simmer an additional 5 minutes to heat through and melt the cheese.
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Serve the soup topped with the remaining bacon, extra cheese, and more green onions. Enjoy every spoonful.
Notes
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