A few weeks ago I had the creamiest baked potato soup for lunch. I went home the next day and recreated it, and my version turned out even creamier. If that’s possible!
Yes, I know this makes several posts this week that include bacon. I can’t help it—bacon is my soulmate. It follows me around and never judges.
Honestly, I’m considering taking our relationship to the next level: bacon squats, bacon bicep curls. It’s clearly necessary.
If you don’t eat bacon or prefer to leave it out, the soup is still excellent without it. But for me, bacon makes it perfect.
To any vegetarians or vegans reading this: thank you, I love you. I appreciate you so much. I also apologize in advance for the bacon talk—sometimes it’s overload.
I added the bacon at the end: half stirred into the soup and the rest reserved as a crispy garnish.
The starchy baked potatoes gave the soup a silky, thick texture. It was incredibly comforting and addictive. This is a family favorite my mom has always loved, and I’m clearly following her footsteps.
And yes, there’s cheese—smoked cheddar, which adds a smoky, rich depth that pairs beautifully with the potatoes and bacon.
I don’t make soup often because I lack patience. While a pot simmers, I inevitably snack—bananas, sandwiches, a spoonful of chocolate chips—and sometimes a little wine to sip while I cook.
No wine went into the soup itself, though I did taste a few sips while preparing it, and that decision felt inspired.
The best part was the texture: ultra-creamy broth with soft chunks of potato throughout. I used Yukon Golds and left the skins on for extra flavor and texture. Simple, satisfying, and so comforting.
Loaded Baked Potato Soup
Pin Recipe
Leave a Review »
Ingredients
- 6 to 8 large Yukon Gold potatoes, baked with skin on and chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup heavy cream
- 2 cups milk
- 1/2 cup chicken stock
- 1 cup grated smoked cheddar cheese
- 2 green onions, chopped
- 4 slices bacon, fried and crumbled
Instructions
-
Bake your potatoes ahead of time; leftover baked potatoes work well.
-
Heat a large pot over medium-low. Add the butter and let it melt. Stir in the flour and whisk until it forms a fragrant, slightly golden roux. Gradually whisk in the heavy cream, milk and chicken stock, stirring constantly until the mixture thickens. Add the chopped baked potatoes. Reduce heat to low and slowly stir in the cheese, watching to prevent sticking. Simmer about 15 minutes, stirring often. If too thick, add a splash more chicken stock. Stir in 2 slices of crumbled bacon and half the green onions. Season with salt and pepper to taste.
-
Serve hot and garnish with the remaining bacon and green onions.
Did you make this recipe?
Share a photo and tag #howsweeteats. I appreciate you so much!
I went back for seconds, thirds and fourths—the soup was that good. I actually ate most of it before Mr. How Sweet could get any. Oops.
[photos by sarah fennel]