Loaded Baked Potato Soup with Crispy Bacon and Cheddar
Hearty comfort soup featuring chunks of baked potatoes in a rich, creamy base thickened with einkorn flour and loaded with melted cheddar cheese. Crispy bacon bits and fresh green onions provide textural contrast and bright flavor. Perfect for cold weather dinners or casual entertaining when you want something satisfying and indulgent. The use of pre-baked potatoes with skins creates a rustic texture while the bacon fat adds depth to the vegetable base.
Ingredients
- 3 lbs potatoes, baked, skins on
- 12 oz thick-cut bacon, chopped
- 1 medium onion, diced
- 4 stalks celery, diced
- ½ cup unsalted butter, 1 stick
- 2 tsp thyme
- ½ tsp celery seed
- ¾ cup all-purpose einkorn flour, 3.375 ozall-purpose flour1:1gluten-freeadds gluten
standard wheat flour works equally well
- 2 cups chicken broth
- 4 cups milk
- salt and pepper, to taste(optional)
- 2 cups cheddar cheese, shredded, divided
- ½ cup green onion, chopped
Instructions
- 1
Cut baked potatoes into bite-sized cubes and set aside
- 2
Cook chopped bacon in Dutch oven over medium-high heat until crispy, transfer to paper towel-lined plate
- 3
Drain bacon fat into heat-proof container, measure 1 tablespoon back into pot with butter
- 4
Add onion and celery when butter melts, cook 3 minutes until translucent
- 5
Add flour, thyme and celery seed, whisk to combine and cook for 1 minute
- 6
Add chicken broth, milk and cooked potatoes, cook until thick and bubbly while stirring constantly
- 7
Add half the cheese and 1/4 cup green onions, cook until cheese melts completely and taste for seasoning
- 8
Serve in bowls garnished with crispy bacon, remaining cheese and onions
Tips
Weigh einkorn flour for better accuracy, or fluff with fork before measuring if using cups.
Reserve bacon fat for extra flavor - it adds richness to the vegetable base that butter alone cannot provide.
Stir constantly while thickening to prevent flour from clumping and ensure smooth, creamy texture.
Good to Know
Refrigerate up to 3 days in covered container. Reheat gently, adding milk if needed to restore consistency.
Can prepare through step 6 up to 1 day ahead. Reheat gently and add final garnishes before serving.
Serve immediately while hot with extra toppings on the side for customization.
Common Mistakes
Stir constantly while adding liquid to avoid lumpy roux and ensure smooth texture.
Cook flour mixture for full minute to eliminate raw flour taste before adding liquids.
Substitutions
Gluten-Free Swaps
standard wheat flour works equally well
General Alternatives
FAQ
Can I use russet potatoes for this soup?
Yes, russet potatoes work perfectly. Bake them whole first, then cube with skins on for the best texture and flavor in this loaded soup.
What if my soup is too thick after adding cheese?
Thin with additional warm milk or chicken broth, adding gradually while stirring until you reach desired consistency. The soup will continue to thicken as it cools.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for up to 3 days refrigerated. Reheat gently on stovetop, stirring frequently and adding liquid if needed to restore creamy consistency.