Loaded Baked Potato Soup with Bacon, Cheddar and Scallions

Imagine all the classic toppings of a fully loaded baked potato-crispy bacon, sharp cheddar, tangy sour cream and fresh scallions-transformed into a rich, creamy soup. This recipe delivers that same irresistible flavor in every spoonful, with a hint of hot sauce to brighten things up.

Made with tender potatoes, a velvety cream sauce base and a blend of cheeses, this soup is the ultimate comfort food. It comes together quickly on the stovetop, making it perfect for busy weeknights when you crave something hearty and satisfying.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView 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

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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, toss the diced potatoes with half of the garlic powder and season generously with salt and pepper. Cover tightly with plastic wrap and microwave until tender, about 6-7 minutes. Keep covered until ready to use.
3. While the potatoes cook, 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 the cornstarch and 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 the heat to low, then stir in the cheddar cheese and half of the chopped bacon until the cheese is melted.
6. Ladle the soup into bowls. Top with the Mexican cheese blend, sour cream, scallion greens, remaining chopped bacon and a dash of hot sauce to taste.

Recipe Tips

FAQ

Can I make this soup vegetarian?

Yes, omit the bacon and use vegetable stock concentrate instead of chicken. Add a tablespoon of oil or butter for the base.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or milk if needed.

Can I use other cheeses?

Absolutely. Sharp cheddar, Monterey Jack or a smoked gouda would work well in place of the white cheddar and Mexican cheese blend.