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Loaded baked potato soup

This was absolutely delicious! You can also add sour cream as a garnish - very filling soup. Served with warm bread & butter.

  • 8 ounces bacon chopped

  • 1 small onion peeled and chopped

  • 2-3 cloves garlic minced

  • 2 ½ pounds russet potatoes

  • 1 ½ cups half & half

  • 2 tablespoons cornstarch

  • 2 cups shredded sharp cheddar cheesedivided

  • 2/3 cup chopped scallions divided

  • ½ cup sour cream


  • Set a 6+ quart saucepot over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve for later use.

  • Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.

  • Meanwhile, wash the potatoes and chop them into ¾ inch cubes, leaving the skins on. Add the chopped potatoes to the pot. Pour in the broth.

  • Cover the pot and simmer for 20 minutes, until the potatoes are fork-tender.

  • Mix the half & half with the cornstarch, stirring until all clumps have dissolved.

  • Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in the half & half mixture, 1 cup shredded cheese and 1/3 cup scallions.

  • Simmer 3-5 minute to thicken the soup base. Taste, then salt and pepper as needed.

  • Serve warm with shredded cheddar, crispy bacon bits, sour cream, and scallions on top.

Credit: *From Pinterest*


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