Go Back

Loaded Baked Potato Soup

All the comfort of a loaded baked potato for dinner!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Bacon, chicken soup, Comfort Food, Dinner, easy, potato
Servings: 6 people
Author: Alyssa Alexander

Ingredients

  • 1 lb bacon diced, divided
  • 1 tbsp extra virgin olive oil
  • 1 bunch green onions, white/light green and dark green parts separated diced
  • 2 cloves garlic minced
  • 3 tbsp butter
  • 1/4 cup flour
  • 3 cups milk
  • 1 cup chicken stock or broth
  • 4 russet potatoes cubed 1/2" by 1/2"
  • 2 medium carrots cubed 1/2" by 1/2"
  • 2 tsp kosher salt, or more to taste
  • 2 tsp fresh ground pepper, or more to taste
  • 1 cup mild cheddar cheese shredded, plus more for garnish
  • 1/2 cup sour cream plus more for garnish

Instructions

  • Heat a skillet to medium low heat and add diced bacon. Cook until crispy, stirring occasionally. Remove to a plate lined with paper towel to drain, reserving 1 tablespoon of bacon fat.
  • Meanwhile, peel and cube potatoes and carrots. Dice the green onions, separating the white and light green parts. Mince the garlic.
  • In a Dutch oven or large sauce pan, heat olive oil and 1 tablespoon of bacon fat over medium low heat. Add white and light green parts of the green onion, and the minced garlic. Saute 3-5 minutes until the bottom of the Dutch oven begins to brown.
  • Melt butter, then add the flour, stirring constantly to create a roux. Whisk in milk and chicken broth. Add cubed potatoes, carrots, 1/4 of the remaining dark green onion/scallions, 1/4 of the diced bacon, salt and pepper.
  • Simmer 15-20 minutes on medium low heat, stirring occasionally, until potatoes and carrots are tender. Stir in shredded cheese and sour cream. Taste and adjust salt and pepper.
  • Serve hot, garnished with remaining diced bacon, scallions, sour cream and shredded cheese, as desired.

Notes

You may need to increase the heat slightly to bring the soup up to a simmer. However, milk and cream based soups burn easily, so you will need to lower the temperature as soon as possible to low or medium low while it simmers. 
The salt and pepper are only guidelines. Our family finds we need to adjust at the table. I add pepper, Biscuit adds salt, and Mr. Alexander adds both!