Loaded Baked Potato Soup with Bacon, Cheddar and Sour Cream

Imagine all the classic fixings of a loaded baked potato-crispy bacon, sharp cheddar, cool sour cream and fresh scallions-swirled into a velvety, comforting soup. This recipe transforms that beloved side into a hearty main dish that warms you from the inside out.

With tender potato chunks, a rich and creamy base and a kick of hot sauce, every spoonful delivers the perfect balance of flavors and textures. Best of all, it comes together in one pot with minimal fuss, making it an ideal weeknight dinner or cozy weekend lunch.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the potatoes. Dice them into ½-inch pieces. Trim the scallions and slice thinly, separating the white parts from the green tops.
2. In a large microwave-safe bowl, combine the diced potatoes with half of the garlic powder. Season generously with salt and pepper and toss to coat. Cover tightly with plastic wrap and microwave until tender, about 6-7 minutes. Keep covered until ready to use.
3. Heat a large dry pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer the bacon to a paper-towel-lined plate. Reserve 1 tablespoon of bacon fat in a small bowl. Once cool, roughly chop the bacon.
4. In a large pot, combine the scallion whites, remaining garlic powder, reserved bacon fat and 1 tablespoon of butter over medium-high heat. Cook, stirring, until the scallion whites are tender and fragrant, about 30-60 seconds. Add the cream sauce base, chicken stock concentrates and 2 cups of water. Bring to a boil.
5. In a small bowl, whisk together half of the cornstarch with ½ tablespoon of water until smooth. Once the potatoes are tender, add them to the pot along with the cornstarch mixture. Cook, stirring occasionally, until the soup thickens, about 5-7 minutes. Reduce heat to low, then stir in the white cheddar cheese and half of the chopped bacon until the cheese is melted and fully incorporated.
6. Ladle the soup into bowls. Top with the Mexican cheese blend, a dollop of sour cream, scallion greens, the remaining chopped bacon and as much hot sauce as you like. Serve immediately.

Recipe Tips

FAQ

Can I make this soup ahead of time?

Yes, you can prepare the soup up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of water or milk if needed to thin the consistency.

What can I use instead of cream sauce base?

You can substitute the cream sauce base with an equal amount of heavy cream or half-and-half mixed with a little all-purpose flour to thicken. Adjust the seasoning accordingly.

Is this soup gluten-free?

The recipe as written is gluten-free. However, check the labels on your chicken stock concentrate and cream sauce base to ensure they are certified gluten-free if needed.