kiwi
Creamy Loaded Baked Potato Soup
A 73-minute American dinner for 4 — 680 calories per serving.
per serving, estimated
A thick, velvety potato soup loaded with sharp cheddar, crispy bacon, sour cream, and chives — all the best parts of a loaded baked potato in a bowl.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 8 ounces thick-cut bacon (cut into 1/2-inch lardons)
- 2½ pounds Russet potatoes (peeled and cut into 3/4-inch cubes)
- 1 yellow onion (finely diced)
- 4 cloves garlic (minced)
- 3 tablespoons unsalted butter
- 3 tablespoons All-purpose flour
- 4 cups chicken broth (low-sodium)
- 1½ cups Whole milk
- ½ cup heavy cream
- 6 ounces sharp cheddar cheese (freshly grated, divided)
- ½ cup Sour cream (plus more for serving)
- 1½ teaspoons Kosher salt
- ¾ teaspoon Black pepper (freshly ground)
- ½ teaspoon smoked paprika
- 3 tablespoons fresh chives (thinly sliced, for garnish)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Peel the 2½ lb russet potatoes and cut them into ¾-inch cubes, then finely dice the yellow onion and mince the 4 garlic cloves. 12 min
- Grate 6 oz sharp cheddar on the large holes of a box grater and divide into two equal portions — one for stirring in, one for topping. 4 min
- Cut the 8 oz thick-cut bacon into ½-inch lardons. 3 min
- Timing-sensitive step. Cook the bacon lardons in a large heavy-bottomed pot or Dutch oven over medium heat, stirring occasionally, for 8–10 minutes until crispy, then transfer to a paper-towel-lined plate and pour off all but 1 tablespoon of the rendered fat. 10 min
- Timing-sensitive step. Melt 3 tablespoons unsalted butter in the pot over medium heat (use the same pot with the reserved bacon fat if using the scratch path), add the diced onion and ½ teaspoon kosher salt, and sauté for 5–6 minutes until softened and translucent. 6 min
- Timing-sensitive step. Add the minced garlic and ½ teaspoon smoked paprika and cook, stirring constantly, for 1 minute until fragrant.
- Timing-sensitive step. Sprinkle in 3 tablespoons all-purpose flour and stir to coat the onions, cooking for 1–2 minutes to eliminate the raw flour taste. 2 min
- Pour in 4 cups low-sodium chicken broth while stirring to prevent lumps, then add the cubed potatoes, 1 teaspoon kosher salt, and ¾ teaspoon black pepper; bring to a boil over medium-high heat, then reduce to a steady simmer and cook uncovered for 18–20 minutes until the potatoes are completely tender. 22 min
- Use a potato masher to mash roughly half the potatoes directly in the pot for a thick, chunky texture, leaving the rest in pieces. 3 min
- Timing-sensitive step. Reduce heat to low, stir in 1½ cups whole milk and ½ cup heavy cream, and simmer gently for 3 minutes — do not boil. 4 min
- Remove the pot from heat and stir in half the cheddar and ½ cup sour cream until fully melted and smooth; taste and adjust seasoning with the remaining salt and pepper as needed. 3 min
- Ladle the soup into bowls and top each with the remaining cheddar, the crispy bacon (or bacon bits), a dollop of sour cream, and a scatter of thinly sliced chives. 3 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.