American · soup
Loaded Baked Potato Soup
Creamy potato soup gets classic baked-potato toppings: cheddar, crisp bacon, scallions, and parsley.
Total time40 min
Hands-on20 min
Cleanuplow
Serves6
Cook
Make dinner
- 01
Cook bacon in a Dutch oven until crisp. Transfer to paper towels, leaving 2 tablespoons fat.
- 02
Cook onion in the fat for 5 minutes. Stir in flour for 1 minute, then gradually add broth.
- 03
Add potatoes and simmer until tender, 15 to 18 minutes. Mash about half directly in the pot.
- 04
Stir in milk and cheddar off the heat. Top bowls with bacon and scallions.
Make it work
Useful swaps
- Use gluten-free flour if needed.
- Skip bacon and use vegetable broth for a vegetarian soup.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
