Loaded Potato Soup

About this recipe

Loaded Potato Soup tastes like a baked potato in a bowl: a thick, creamy base with bacon, ham, melted cheddar, and green onions. It's a hearty, filling soup that's meant to be the whole meal, and it only needs a salad or some crusty bread alongside.

Ingredients

• 12 oz bacon
• 1 1/2 c chopped onion (about 1/2 onion)
• 6 cups chicken broth (from two 32-oz cartons)
• 2 lb baking potatoes, peeled, cubed
• 2/3 cup butter
• 3/4 cup all-purpose flour
• 4 cups milk
• 1 tsp salt
• 1 tsp freshly ground pepper
• 1 c diced cooked ham
• 1 container (8 oz) sour cream
• 2 1/2 cups shredded sharp Cheddar cheese (10 oz)
• 3/4 cup sliced green onions

Instructions

1. 1Cook the bacon in a 12-inch skillet over medium heat for 6-7 minutes, until crisp. Drain on paper towels and crumble, then set aside. Keep 2 tbsp of the drippings in the skillet.
2. 2Cook the onion in the drippings over medium-high heat for about 6 minutes, until almost tender.
3. 3In a 6-quart Dutch oven or large pot, combine the onion, broth, and potatoes. Bring to a boil, then reduce the heat and cook about 10 minutes, until the potatoes are very tender.
4. 4Meanwhile, melt the butter in the same skillet over low heat. Whisk in the flour until smooth and cook 1 minute. Gradually whisk in 2 cups of the milk.
5. 5Pour the milk mixture into the potatoes. Add the remaining 2 cups milk, the salt, and the pepper. Cook over medium heat, whisking constantly, until thickened and bubbly.
6. 6Stir in the ham, half of the bacon, the sour cream, 2 cups of the cheese, and 1/2 cup of the green onions. Heat until the cheese melts and everything is hot.
7. 7Top each bowl with the remaining bacon, 1/2 cup cheese, and 1/4 cup green onions.

Tips for the best results

• Cut the potatoes into even cubes so they all cook at the same pace and turn tender together.
• Keep whisking while the milk mixture thickens. It prevents lumps and keeps the bottom of the pot from scorching.
• Add the sour cream and cheese off a hard boil. High heat can make dairy turn grainy, so keep the soup at a gentle heat until the cheese melts.
• Shred the cheese from a block. Pre-shredded cheese has an anti-caking coating that can keep it from melting smoothly.
• For a thicker, creamier soup, mash a few potato cubes against the side of the pot. To thin it, stir in a little extra milk or broth.

Swaps and variations

• Use Yukon Gold potatoes if you want cubes that hold their shape better than baking potatoes do.
• Leave out the ham and double the bacon, or use all ham for a smokier flavor.
• Stir in a cup of corn or a few chopped chives for color and a little sweetness.

Storing and reheating

Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat slowly on the stove over low heat, stirring and adding a splash of milk to loosen it. Potato soup with dairy can turn grainy after freezing, so it's best made to eat within a few days.