Pot And PantryAustin, Texas
02
Soups

Loaded Baked Potato Soup

We bake the potatoes rather than boiling them, which keeps the soup from turning watery and gives it a deeper, roasted potato flavor underneath all the toppings.

20 min prep
35 min cook
Easy level
Serves 6

Method

  1. Bake the potatoes

    Pierce the potatoes and bake at 400°F for 45 to 50 minutes, until tender. Cool slightly, then scoop the flesh from the skins.

  2. Render the bacon

    Cook the bacon in a large pot over medium heat until crisp. Remove with a slotted spoon, leaving the fat behind.

  3. Build the base

    Cook the onion in the bacon fat for 5 minutes, then add the garlic and cook 1 minute. Stir in the flour and cook 1 minute more.

  4. Simmer

    Whisk in the stock and milk, add the potato flesh, and simmer 15 minutes, breaking up the potato with a spoon until mostly smooth with some texture left.

  5. Finish

    Stir in the cheddar and sour cream until melted and season with salt and pepper.

  6. Serve

    Ladle into bowls and top with the reserved bacon, extra cheddar, a spoon of sour cream, and the scallions.

Kitchen note

Save a little of the diced raw potato to boil separately for 8 minutes if you want distinct potato chunks rather than an entirely smooth soup.

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