Loaded Potato Soup That Tastes Like a Cozy Night In
Creamy, hearty, and topped with all the fixings—this loaded baked potato soup is pure comfort in a bowl.
Ingredients
- 4 slices turkey bacon not thick-cut, halved crosswise
- 1 medium yellow onion finely chopped (about 1 1/2 cups)
- 1 cup low-sodium chicken broth
- 4 cups whole milk
- 1 3/4 teaspoons kosher salt plus more as needed
- 1/4 teaspoon freshly ground black pepper plus more as needed
- 2 pounds large russet potatoes peeled and cut into 3/4-inch pieces (about 5 cups)
- 4 ounces shredded sharp cheddar cheese about 1 cup, plus more for serving
- 1/4 cup sour cream
- Finely chopped fresh chives or thinly sliced scallions for serving
Instructions
- 1. Cook the turkey bacon in a Dutch oven or large pot over medium heat, flipping halfway, until browned and crisp, about 8 to 10 minutes. Transfer turkey bacon to a paper towel-lined plate.
- 2. Add the chopped onion to the turkey bacon fat in the pot. Cook, stirring occasionally, until softened, about 5 minutes.
- 3. Increase heat to high. Add chicken broth and scrape up any browned bits from the bottom.
- 4. Stir in the milk, kosher salt, and black pepper. Bring to a boil.
- 5. Add the potatoes. Reduce heat and simmer, stirring occasionally, until potatoes are tender, about 8 to 10 minutes.
- 6. Crumble the turkey bacon into small pieces while the potatoes cook.
- 7. Turn off the heat. For a smooth soup, purée in batches in a blender or use an immersion blender. For a chunky texture, mash some of the potatoes with a masher.
- 8. Return soup to low heat. Stir in shredded cheddar cheese until melted.
- 9. Turn off the heat. Stir in sour cream. Taste and season with more salt and pepper as needed.
- 10. Serve hot, garnished with crumbled turkey bacon, more cheddar, and chives or scallions.
Notes
For a vegetarian version, omit turkey bacon and use vegetable broth.
If soup thickens upon standing, add a splash of milk to loosen when reheating.