American
Loaded Baked Potato Soup
Oven-baked russets give this creamy potato soup a fluffy, earthy body, finished with crisp bacon, sharp cheddar, scallions, and cool sour cream at the table.
6 servings · 20 minutes prep · 95 minutes cook
Ingredients
Baked Potatoes
- 3 pounds russet potatoes, about 5 large
- 1 teaspoon neutral oil
- 1 1/2 teaspoons Diamond Crystal kosher salt, divided
Soup Base
- 8 ounces bacon, cut crosswise into 1/2-inch pieces
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk, plus more as needed
- 1/2 teaspoon black pepper
- 6 ounces sharp cheddar, finely grated
- 3/4 cup sour cream, divided
- 4 scallions, thinly sliced
Directions
Bake the Potatoes
- Heat the oven to 425°F / 220°C. Scrub the potatoes, prick each several times, rub with oil, and sprinkle with 1/2 teaspoon of the salt. Bake on a sheet for 50 to 65 minutes, until a skewer slides through the center.
- Cool 10 minutes. Split the potatoes, scoop the flesh into a bowl, and break it into rough chunks. Reserve crisp skin pieces for another use or chop a small amount for garnish.
Build the Soup
- Cook the bacon in a Dutch oven over medium for 8 to 10 minutes, until crisp. Transfer with a slotted spoon; reserve 2 tablespoons fat in the pot. Add the onion and cook 6 minutes; add the garlic for 30 seconds.
- Stir in the flour for 2 minutes. Gradually whisk in the broth and milk. Add remaining salt and pepper; simmer gently for 5 minutes. Fold in the potato and mash about one-third against the pot.
Load and Serve
- Remove from heat. Stir in the cheddar by handfuls. Whisk 1/2 cup of the sour cream with a ladle of hot soup, then stir it into the pot. Fold in half the bacon and half the scallions.
- Rest 5 minutes, adjust thickness with milk, and serve with the remaining sour cream, bacon, scallions, and any reserved crisp potato skin.
