Loaded Baked Potato Soup

Prep Time:

30 minutes


6 servings


  • 5 Each White potatoes (cubed) Peeling is optional

  • 16 oz Daily’s Premium Original Stack Pack Bacon (cut into 1” pieces)

  • 4 Tbsp Butter (unsalted)

  • 1 Each Sweet onion (chopped)

  • 2 Each Garlic cloves (chopped)

  • 1⁄4 Cup Flour (All Purpose)

  • 2 Cups Light (or Heavy) Cream

  • 3 Cups Chicken stock

  • 1 Cup Cheddar cheese (shredded)

  • 3⁄4 Cup Sour cream

  • 1 tsp Kosher or sea salt (to taste)

  • 1⁄4 tsp Black pepper (to taste)

  • 4 Each Green onions (optional)


  1. Place cubed potatoes into a stockpot and completely cover with 1" of water. Season with 1⁄2 tsp salt and cook until potatoes pierce easily with a knife then drain. (approx. 10-12 min)

  2. Meanwhile, sauté bacon in a separate pan / pot until crispy then transfer to a plate, reserving 1 Tbsp bacon fat (grease).

  3. Add butter, chopped onions, and garlic. Sauté until tender.

  4. Add flour... stirring with a whisk to coat evenly. Slowly add chicken stock and cream, whisking constantly then bring to a soft boil.

  5. Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste. Blend with stick blender, or light “mash” with whisk / potato masher.

  6. Stir in 3/4 cup sour cream, and approximately 75% of the shredded cheese and crisp bacon. Reserving the rest for garnish / toppings).

  7. Return to a simmer. Remove from heat. Serve immediately with your favorite toppings. (soup will last in refrigerator for 5 – 7 days)