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Loaded Baked Potato Soup

Loaded baked potato soup with a thick, starchy base and a creamy finish from sour cream. Russet potatoes simmer in chicken broth until tender, then half is mashed for body before cheddar melts on top.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and broth
  • 6 russet potatoes, diced
  • 4 cup chicken broth
Creamy and topping
  • 1 cup sour cream
  • 0.5 cup bacon bits
  • 1 cup shredded cheddar
  • 0.25 cup chives

Equipment

  • 1 Dutch oven

Method
 

Cook the potatoes
  1. In a Dutch oven, bring the chicken broth to a gentle boil, then add the russet potatoes, diced. Boil at a steady simmer at 100°C/212°F for 20 to 25 minutes, until the potatoes are very tender.
  2. Scoop and mash about half of the cooked russet potatoes in the pot to thicken the soup. Mash until you still see some potato chunks, then stir to combine.
Finish and serve
  1. Stir in the sour cream until the soup turns creamy and smooth-looking. Heat gently at 82°C/180°F for 5 to 7 minutes, until hot but not boiling.
  2. Ladle the soup into bowls and top each with shredded cheddar, bacon bits, and chives. Serve hot so the cheddar starts to melt on contact, with a visible golden sheen.

Notes

Pro tip: keep the soup at a low simmer when adding sour cream—boiling can make it look slightly grainy. Store leftovers in the fridge up to 3 days; reheat gently on the stove. Freezing is not recommended because dairy can change texture after thawing. For a dairy-light option, use plain Greek yogurt in place of sour cream for a similar tang.