Loaded Baked Potato Soup

A thick, cozy potato soup finished with cheddar, bacon, and scallions. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.

Why you’ll love this recipe

• Familiar ingredients with plenty of flavor.
• About 45 minutes from prep to table.
• Easy to round out with a crisp side salad.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 4 slices bacon, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 2 lb potatoes, peeled and cubed
• 3 cups low-sodium chicken broth
• 1 cup milk
• ½ cup sour cream
• 1 cup cheddar
• ¼ tsp black pepper
• 2 scallions, sliced (optional)

Let’s make it

1. 01

   Get ready

   Cook bacon in a large pot until crisp; transfer to a plate, leaving 1 tablespoon fat.

2. 02

   Build the flavor

   Soften onion for 5 minutes, then stir in garlic for 30 seconds.

3. 03

   Bring it together

   Add potatoes and chicken broth. Simmer, partially covered, for 15–20 minutes until potatoes are tender.

4. 04

   Finish cooking

   Mash some of the potatoes in the pot. Add milk and warm gently; remove from heat and stir in sour cream, cheese, and pepper.

5. 05

   Serve and enjoy

   Divide into bowls and top with bacon and scallions (if using).

Make It Even Better

Mash only part of the potatoes for a creamy soup with some texture.

Read through the recipe and measure the ingredients before starting.

Make it your own

Use vegetable broth and omit bacon for a meat-free variation.

What to serve with it

A crisp side salad

Storage & reheating

Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.