Description

This Mouthwatering Black Angus Baked Potato Soup is a creamy, comforting dish that captures all the flavors of a loaded baked potato in a rich, hearty soup. Made with baked russet potatoes, a smooth roux base, and seasoned with garlic powder and black and white pepper, it’s topped with crispy bacon bits, sharp cheddar cheese, sour cream, and fresh green onions. Perfect for cozy dinners or feeding a hungry crowd, this soup offers restaurant-quality taste without the fuss.

Ingredients

Scale

Soup Base

2 lb russet potatoes (pricked and baked)
3/4 cup unsalted butter (preferably Kerrygold for richness)
3/4 cup all-purpose flour (King Arthur recommended)
6.5 cups whole milk
1 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp garlic powder
8 oz sour cream (Daisy brand for creaminess)

Additions and Garnish

4 green onions (thinly sliced, separate white and green parts)
12 slices bacon (crispy and crumbled into 1/4-inch bits)
1.5 cups sharp cheddar cheese (freshly shredded)

Instructions

Bake Potatoes and Prepare Bacon: Prick the potatoes all over with a fork to prevent bursting, then bake at 400°F for 45-50 minutes until soft. While potatoes bake, cook bacon over medium heat in a skillet until crispy. Drain on paper towels, cool, then crumble into 1/4-inch pieces and set aside.
Prepare Potatoes and Mise en Place: Once cooled, cut potatoes in half lengthwise and scoop out flesh, leaving skins if desired. Cut potato flesh into bite-sized chunks (about 2-3 cups). Thinly slice green onions, keeping whites and greens separate. Have all ingredients ready to ensure smooth cooking.
Build Roux and Sauce Base: Melt butter in a large heavy-bottomed pot over medium heat. Add flour all at once, stirring constantly for about 1 minute to cook out raw flour taste. Gradually whisk in milk in small amounts initially to avoid lumps, then the rest steadily, stirring frequently. Cook for 8-10 minutes until sauce thickens and bubbles gently, using a whisk for smooth texture.
Season and Combine Potato Base: Add salt, black pepper, white pepper, and garlic powder to the sauce, stirring well. Stir in potato chunks, 2 tablespoons of the white parts of the green onions, half the crumbled bacon, and 1 cup of shredded cheddar. Cook 2-3 minutes until cheese melts and potatoes heat through.
Add Sour Cream and Adjust Consistency: Remove pot from heat and gently fold in sour cream to avoid curdling. Taste and add more milk if a thinner consistency is desired. The soup should be thick enough to coat a spoon but still pourable.
Serve with Toppings: Ladle soup into bowls and generously top with remaining bacon, green parts of green onions, and remaining 1/2 cup cheddar cheese. The toppings add flavor, texture, and visual appeal.

Notes

Do not add sour cream while the soup is boiling to prevent curdling; always add off-heat.
Cook the roux long enough (about 1 minute) to avoid a raw flour taste.
Add milk gradually while whisking to prevent lumps and ensure a creamy base.
Save and crisp potato skins for an extra crunchy topping.
Store soup and toppings separately for best freshness.
Reheat gently on the stovetop over medium-low heat or microwave with stirring every minute.
Potato soup tastes better the next day after flavors meld.
Freezing may alter texture slightly; add sour cream fresh after reheating.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Soup
Method: Baking, Stovetop
Cuisine: American

Keywords: Loaded baked potato soup, Black Angus soup, creamy potato soup, baked potato recipe, comfort food soup, cheesy potato soup, bacon potato soup