All the comfort of a loaded baked potato in a creamy, spoonable soup — crispy bacon, cheddar, green onions, and tender potatoes. A cozy USA favorite for fall and winter lunches.
Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 6
Why You’ll Love This Recipe
- Simple ingredients from any USA grocery store.
- Clear step-by-step directions.
- Family-tested comfort food.
Ingredients
- 6 slices bacon, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth
- 3 cups milk
- 2.5 lbs russet potatoes, peeled and cubed
- 1 cup shredded cheddar
- 1/2 cup sour cream
- Salt, pepper, green onions for topping
Instructions
- Cook bacon until crisp; remove and leave 2 tbsp fat in the pot.
- Sauté onion 4 minutes, add garlic 30 seconds. Whisk in flour 1 minute.
- Slowly whisk in broth and milk. Add potatoes and simmer 15–20 minutes until tender.
- Mash some potatoes for thickness. Stir in cheddar and sour cream off heat. Top with bacon and green onions.
Tips for Success
- Use leftover baked potatoes to save time.
- For thicker soup, mash more potatoes.
- Skip bacon and use smoked paprika for a meatless version.
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Nutrition estimates are approximate. See our Disclaimer.
