Baked Potato Soup

5 from 2 votes

This Loaded Baked Potato Soup comes together easily in one pot for a hearty and satisfying meal the whole family is sure to love! It’s rich, creamy, full of flavor, and perfect for any night of the week.

Prep Time10

Cook Time30

Total Time40

Course: dinner

Cuisine: American

Servings: servings

Calories: 522kcal

Author: Kadee & Desarae

Ingredients

8 small red potatoes diced
15 bacon strips
½ cup flour
1 small onion diced
2 garlic cloves minced
6 cups chicken broth or veggie broth
1 cup heavy cream
1 cup sharp cheddar shredded
½ cup sour cream
½ teaspoon dried basil
extra bacon, cheese and chopped green onions for garnish

Instructions

Prep ingredients: Wash and cut potatoes into 1 inch pieces. Dice onion. Mince garlic. Cut bacon into 1 inch pieces.
Add cut bacon to a 5qt dutch oven or pot and cook until crispy over medium-high heat. Transfer bacon to a plate lined with paper towel to drain. Leave remaining bacon grease in your pot.
Add diced onion and minced garlic to the pot and cook until onions are translucent. (About 5 minutes)
Add flour, and whisk together with onion and garlic. Cook for 2 minutes.
Slowly stir in broth. Bring to boil and allow to thicken. Add potatoes and cover. Cook for 10-15 minutes until potatoes are fork tender.
Add cream, basil, cheese, sour cream, and bacon (reserving some for garnish). Stir until combined and cheese melts.
Serve with garnishes.

Video

Notes

Feel free to swap the pork bacon for turkey bacon, but since it’s leaner, you’ll need to cook it along with 2 tablespoons of butter.
Leftover soup will keep in an airtight container in the fridge for up to 3-4 days.
Cut the potatoes into uniform pieces so that they all cook up at the same rate.

Nutrition