How to Make Loaded Baked Potato Soup (Creamy, Cozy & Easy!)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is leaner, while smoked sausage adds a similar flavor.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt offers a tangy flavor with fewer calories.

Heat a Dutch oven over medium heat.

Add 1 lb of diced bacon and render until crispy.

Transfer cooked bacon to a plate lined with paper towels and strain the fat, saving it for future cooking.

Melt 3 tablespoons of butter in the Dutch oven.

Add 1 diced onion and 3 minced cloves of garlic; sauté until onions are translucent and garlic is starting to brown.

Stir in 1/3 cup of all-purpose flour and let it cook for a minute.

Pour in 4 cups of chicken stock and stir well.

Add 1 cup of milk, 2 cups of heavy cream, and 1/2 cup of sour cream; mix well.

Season with 1 teaspoon of smoked paprika, 2 teaspoons of salt, and 1 teaspoon of black pepper.

Add 8 oz of diced ham and half of the reserved bacon back into the pot.

Stir in 2 lbs of diced potatoes and bring to a simmer.

Let the soup simmer for about 20 minutes or until the potatoes are tender.

Use a potato masher to mash about 50% of the potatoes, leaving some chunks for texture.

Serve the soup in bowls, garnished with shredded cheddar cheese, remaining bacon crumbles, and sliced scallion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens