Safety first: Lower in added sugar, not sugar-free. Not medical or nutrition advice; check with your doctor about your own diet. Please read our editorial guidelines before you start.
Key takeaways
- Use russet potatoes cut into 3/4 inch cubes. They simmer in 15 to 20 minutes and break down just enough to thicken the soup.
- Mash only about half the potatoes, 8 to 10 presses, and stop while chunks remain. Mashing it all makes the soup gluey.
- Take the pot off the heat before the cheese goes in, and shred it from a block. It melts smooth instead of grainy.
In this post4 sections
Why this version works
We read five versions of loaded baked potato soup. They agree on about 2 1/2 to 3 pounds of russets, 4 to 6 cups of broth, about 1 cup of cream or half and half, 1 to 2 cups of sharp cheddar, 1/2 cup of sour cream and bacon, simmered 15 to 20 minutes and mashed only partway. Where cooks ran into trouble was a gluey texture from over-mashing, grainy cheese, and a soup that came out too thin or too salty. Cornstarch whisked into cold half and half skips the roux, a measured amount of broth keeps it from going thin, and low-sodium broth with salt added at the end keeps it from going salty.
There is no added sugar in this soup. The only sweetness is the potato and the onion.
Watch the reel by @inamotherworld on TikTok
Tested recipe
Loaded Baked Potato Soup
Cubed russets simmered in broth, partly mashed, thickened with half and half and cornstarch, then finished with cheddar, sour cream, bacon and chives. One pot, about 45 minutes.
Ingredients
In the pot
- 6 slices thick-cut bacon, cut into 1/2 inch pieces
- 1 medium yellow onion, diced, about 1 cup
- 3 cloves garlic, minced
- 2 1/2 lb russet potatoes, scrubbed, cut into 3/4 inch cubes; peel them if you prefer
- 4 cups low-sodium chicken broth
- 1/2 tsp black pepper
To finish
- 1 1/2 cups half and half, cold
- 2 Tbsp cornstarch
- 2 cups sharp cheddar, shredded from a block, about 8 oz, divided
- 1/2 cup sour cream, room temperature
- 1/2 tsp kosher salt, or to taste
- 1/3 cup chives or sliced scallion greens, for serving
Steps
Cook the bacon in a 6-quart pot over medium heat 8 to 10 minutes, stirring now and then, until browned and crisp. Move it with a slotted spoon to a paper-towel-lined plate. Pour off all but 1 Tbsp of the fat.
Add the onion to the pot and cook over medium heat 4 minutes until soft. Stir in the garlic and cook 30 seconds.
Add the potatoes, broth and pepper. Bring to a boil over high heat, then reduce to medium-low, cover and simmer 15 to 20 minutes, until a fork slides into a cube with no push.
While it simmers, whisk the half and half and cornstarch in a bowl until smooth.
Press a potato masher into the pot 8 to 10 times, mashing about half the potatoes and leaving the rest in chunks. Stir the half and half mixture back up and pour it in. Simmer 3 to 4 minutes, stirring, until the soup is thick and bubbling at the edges.
Take the pot off the heat and let it sit 2 minutes. Stir in 1 1/2 cups of the cheddar by the handful, then the sour cream. Taste and add the salt, a little at a time.
Ladle into bowls and top with the remaining cheddar, the bacon and the chives. If the soup is too thick, stir in a splash of broth.
Notes
- Use low-sodium broth and taste before salting. Bacon, broth and cheese all carry salt.
- Stop mashing while you can still see chunks. The potatoes keep breaking down as you stir in the cheese.
- Shred the cheddar from a block. Bagged shreds have a coating that can make the soup grainy.
Swaps
- Use whole milk in place of half and half for a lighter soup. It will be a little thinner; untested.
- Leave out the bacon for a vegetarian soup, use vegetable broth, and cook the onion in 1 Tbsp of butter.
- Use Greek yogurt in place of the sour cream. Stir it in off the heat; untested.
Storage and reheating
Storage: Cool, then cover and refrigerate within 2 hours. It keeps up to 4 days in the fridge. Freezing is not recommended because the cheese and sour cream separate.
Reheating: Warm over low heat, stirring often, with a splash of broth to loosen it, until steaming hot all the way through (165°F in the center). Do not boil.
Where this recipe comes from
- Inspired by Loaded Potato Soup from A Spicy Perspective, for the half and half and cornstarch thickener and mashing half the potatoes, and Fully Loaded Cheesy Baked Potato Soup from The Slow Roasted Italian, for not over-mashing and shredding cheese from a block.
- The idea came from this reel by @inamotherworld.
What to serve with loaded baked potato soup
It is rich, so pair it with something crisp and plain: a green salad with a sharp vinegar dressing, steamed green beans, or a slice of crusty bread for dipping. If you like the bread bowl look, serve it in hollowed round rolls, but the soup is just as good in a regular bowl.
Frequently asked questions
Can I use leftover baked potatoes?
Yes. Scoop out about 3 pounds of baked potato flesh, skip the simmering, and warm it in the broth for 5 minutes before mashing. We started from raw potatoes, so that shortcut is untested.
Why is my soup gluey?
It was mashed too much. Next time press the masher 8 to 10 times and stop while chunks remain. Thin the soup with a splash of broth.
Can I freeze it?
We do not recommend it. The cheese and sour cream separate when it thaws. Keep leftovers in the fridge up to 4 days.
