Here’s a rich and comforting Loaded Baked Potato Soup — creamy, cheesy, and packed with bacon and flavor.
🥔🧀 Loaded Baked Potato Soup
Ingredients (Serves 6)
- 4 large russet potatoes, peeled and diced
- 6 slices bacon, cooked and crumbled
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk (whole milk works best)
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Salt & black pepper, to taste
Toppings:
- Extra shredded cheddar
- Crumbled bacon
- Sliced green onions
- Extra sour cream
Instructions
1️⃣ Cook the bacon
- In a large pot, cook bacon until crispy.
- Remove and set aside, leaving about 1 tablespoon of bacon grease in the pot.
2️⃣ Sauté aromatics
- Add butter to the pot.
- Sauté onion until soft (about 3–4 minutes).
- Add garlic and cook 30 seconds.
3️⃣ Make the base
- Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in chicken broth.
- Add diced potatoes and bring to a simmer.
- Cook 15–20 minutes until potatoes are tender.
4️⃣ Add creaminess
- Stir in milk and heavy cream.
- Mash some of the potatoes with a potato masher for a thicker texture (or use an immersion blender for smoother soup).
- Stir in cheddar cheese and sour cream until melted and smooth.
- Season with salt and pepper.
5️⃣ Serve
- Ladle into bowls.
- Top with bacon, cheddar, green onions, and a dollop of sour cream.
Tips
- Extra thick soup: Add more mashed potato or simmer longer.
- Lighter version: Use half-and-half instead of heavy cream.
- Slow cooker option: Cook potatoes, broth, and onions on low 6–7 hours, then stir in milk, cheese, and sour cream at the end.
- Make it spicy: Add a pinch of cayenne or diced jalapeños.
If you’d like, I can also give you a slow cooker loaded baked potato soup recipe that’s completely hands-off.
