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Loaded Baked Potato Soup

Loaded Baked Potato Soup Recipe


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5 from 10 reviews

Description

This easy loaded baked potato soup is hearty, creamy and savory. We add sour cream to the pot, then garnish with cheddar cheese, crispy bacon and green onion. A comforting meal for cold-weather months.


Ingredients

Units Scale
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • 1/2 pound ham, diced into cubes and fried in butter until lightly browned
  • 4 tablespoons butter
  • 1/2 cup yellow onion, diced
  • 1/4 cup all-purpose flour
  • 5 cups whole milk
  • 1 clove garlic, minced or pressed
  • 4 large Russet baking potatoes, peeled and diced
  • Kosher salt, to taste
  • Freshly-ground black pepper, to taste
  • 2 cups shredded cheddar cheese, divided
  • 2/3 cup sour cream, or more to taste
  • 3 green onions, thinly sliced

Instructions

  1. In a Dutch oven or heavy pot, melt the butter over medium heat. Add onion and sauté for about 5 minutes, until soft and fragrant.
  2. Add flour to the pot. Continually whisk until the flour begins to turn golden brown. Slowly add milk while continuously whisking for 2 to 3 minutes,  just until the flour dissolves and roux begins to slightly thicken.
  3. Add in garlic and cubed potatoes. Stir to combine. Raise the heat to high, and bring the soup to a brief boil. Stir and scrape any browned bits from bottom of the pot before they get stuck.
  4. Reduce the heat to low. Let the soup simmer gently for about 12 to 15 minutes, stirring occasionally, until the potatoes are fall-apart tender but not mushy. Remove the pot from heat. And cubed ham and stir to combine. Add salt and pepper to taste. Fold in the sour cream and half the cheddar cheese.
  5. Ladle the loaded baked potato soup into bowls. Garnish with remaining cheese, crumbled bacon and sliced green onions.

Notes

For a smoother soup: Once the pot is removed from heat, mash the tender potatoes with a potato masher until the desired texture is reached. Then continue with the recipe.

If your soup is too thick: Stir in more milk and/or sour cream to thin it out.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American