On a cold afternoon, with frost covering the windows, my children came in, pink noses and loud voices demanding something cozy. This baked potato soup became a warm, creamy, and comforting answer. The smell of boiling bacon and caramelizing onions quickly filled our kitchen; turning an ordinary day into a delicious anticipation. Now it is our soup when someone needs to be cheered up, or we simply yearn for that comforting; hearty bowl of goodness. Trust me; this is not just soup, it’s a hug in a bowl!

Why you’ll love this recipe:

• Easy enough for a busy weeknight, yet hearty enough to impress guests.
• Budget-friendly ingredients.
• Kid-approved, thanks to creamy texture and irresistible bacon and cheese topping.
• Comfort food that warms your body and your heart.
• Perfect for making ahead—tastes even better the next day.

Ingredients

• 1 pack (12 oz) of bacon
• 1 1/2 cups chopped onion
• 6 cups chicken broth (from two 32-oz cartons)
• 2 lb baked potatoes, peeled, cut into cubes
• 2/3 cup of butter
• 3/4 cup of flour
• 4 cups of milk
• 1 tsp salt
• 1 teaspoon freshly ground pepper
• 1 cup diced cooked ham
• 1 container (8 oz) sour cream
• 2 1/2 cups shredded spicy cheddar cheese (10 oz)
• 3/4 cup sliced green onions

How to make a loaded potato soup

1. In a 12-inch pan, heat bacon over medium heat for 6 to 7 minutes, or until crisp. Crumble the bacon; set aside. In a pan; bring 2 tablespoons of droplets to the boil. Cook the onion in the bacon at medium to high heat for 6 minutes, or almost until soft.
2. In a 6-liter Dutch Oven, combine the onion, broth, and potatoes; heat until boiling; reduce heat. Cook for 10 minutes; or until the potatoes are very soft.
3. Meanwhile, melt the butter in the same pan over low heat and stir in flour with a whisk until smooth. Boil and stir for 1 minute, gradually add 2 cups of milk, and add the milk mixture to the potato. Add the remaining 2 cups of milk, salt, and pepper. Cook over medium heat. stirring constantly with a whisk until the mixture is thickened and bubbly.
4. Stir in ham, half of the bacon. sour cream, 2 cups of cheese, and 1/2 cup green onions. Cook until the cheese is completely heated and melted. Evenly garnish each portion with the remaining bacon, 1/2 cup of chees,e and 1/4 cup of green onion

FAQs:

• Can I freeze potato soup? Absolutely! Freeze without toppings in airtight containers. Defrost overnight in the fridge; reheat gently, stirring often.
• Any alternatives for ham? Definitely—try chicken, turkey, or skip meat altogether for a veggie-friendly version.
• Can I prep this soup ahead of time? Yes! Make it up to 2 days in advance. It thickens slightly; just thin with milk or broth when reheating.

Tips & Tricks: 

Always bake your potatoes first;it deepens the flavor and gives a velvety texture. Don’t rush caramelizing your onions;the extra few minutes add sweetness and depth. And never skimp on toppings; they’re the crunchy, savory finale that makes each spoonful unforgettable!