Ultimate Loaded Baked Potato Soup with Bacon and Cheddar

Imagine all the delicious toppings of a fully loaded baked potato-crispy bacon, sharp cheddar, tangy sour cream and fresh scallions-swirled into a rich, creamy soup. That’s exactly what this loaded baked potato soup delivers. It’s the ultimate comfort food, perfect for chilly evenings when you crave something warm and satisfying.

This recipe transforms humble potatoes into a luxurious bowl of goodness. The soup is thickened with a cornstarch slurry and enriched with a cream sauce base, while the bacon fat adds a smoky depth. Top it with your favorite fixings and a dash of hot sauce for a little kick. It’s a hearty meal that will have everyone coming back for seconds.

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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

4 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the potatoes. Dice them into ½-inch pieces. Trim the scallions and thinly slice them, separating the white parts from the green parts.
2. In a large microwave-safe bowl, combine the diced potatoes with half of the garlic powder. Season generously with salt and pepper. Toss until the potatoes are evenly coated. Cover tightly with plastic wrap and microwave until tender, about 6-7 minutes. Keep covered until ready to use.
3. Meanwhile, heat a large dry pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, about 6-10 minutes. Turn off the heat and transfer the bacon to a paper-towel-lined plate. Reserve 1 tablespoon of bacon fat in a small bowl. Once the bacon is cool enough to handle, roughly chop it.
4. In a large pot, combine the scallion whites, remaining garlic powder, reserved bacon fat and 1 tablespoon of butter over medium-high heat. (If there isn’t enough bacon fat, add a drizzle of oil.) 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, combine half of the cornstarch with ½ tablespoon of water and whisk until smooth. Once the potatoes are done, add them to the pot along with the cornstarch mixture. Cook, stirring occasionally, until the soup has thickened, about 5-7 minutes. Reduce the heat to low. Add the white cheddar cheese and half of the chopped bacon to the soup. Stir until the cheese is melted and fully combined.
6. Divide the soup between bowls. Top with the Mexican cheese blend, sour cream, scallion greens, 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.

Can I use a different type of cheese?

Absolutely. Sharp cheddar, Monterey Jack or a smoked gouda would all work well in this soup. Feel free to substitute with your favorite melting cheese.

How can I make this soup vegetarian?

To make it vegetarian, omit the bacon and use vegetable stock concentrate instead of chicken. You can also add a tablespoon of olive oil or butter to replace the bacon fat for sautéing the scallions.