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Loaded Baked Potato Soup with Bacon, Cheddar and Chives

Loaded baked potato soup with bacon, cheddar and chives combines oven-baked russet potatoes with a creamy broth simmered in a Dutch oven. It’s thickened with mashed potato pieces and finished with crisp bacon, shredded cheddar, sour cream and fresh chives.
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Prep Time 15 minutes
Cook Time 1 hour 29 minutes
cooling time 10 minutes
Total Time 1 hour 54 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 4 russet potatoes large, about 3 pounds, scrubbed and pierced several times
  • 8 oz bacon chopped
  • 3 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For serving
  • 1.5 cups sharp cheddar cheese shredded
  • 0.5 cup sour cream
  • 0.25 cup fresh chives thinly sliced

Equipment

  • 1 6-quart Dutch oven

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F.
  2. Bake the potatoes directly on the oven rack for 50–65 minutes, until a knife slides easily into the center.
  3. Let the potatoes cool until easy to handle, about 10 minutes.
  4. Halve the potatoes lengthwise, scoop the flesh into bite-size chunks, and discard the skins.
Cook the bacon
  1. Cook the bacon in a 6-quart Dutch oven over medium heat for 8–10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate.
  3. Reserve 2 tablespoons of drippings in the pot and discard the excess.
Make the soup
  1. Add the butter to the drippings and let it melt.
  2. Add the onion and cook for 5–7 minutes, stirring, until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Sprinkle in the flour and stir for 1 minute.
  5. Gradually whisk in the broth until smooth.
  6. Whisk in the milk, cream, salt, and pepper.
  7. Bring the soup to a gentle simmer over medium heat, stirring.
  8. Reduce the heat to medium-low and simmer for 5 minutes, until slightly thickened.
  9. Stir in the potatoes and simmer gently for 8–10 minutes, until heated through.
  10. Mash some of the potato pieces against the side of the pot to thicken the soup while leaving plenty of chunks.
Serve the soup
  1. Ladle the soup into bowls and top with the cheddar, sour cream, chives, and reserved bacon.

Notes

For a thick, chunky texture, mash only some of the potato pieces against the pot. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy and potatoes may change texture. For a dairy-free variation, use dairy-free butter, milk, cream, cheddar, and sour cream.