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Loaded Baked Potato Soup
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Loaded Baked Potato Soup

There’s nothing quite like the cozy, hearty warmth of a bowl of Loaded Baked Potato Soup on a chilly day. This soup takes the beloved flavors of a loaded baked potato – creamy potatoes, sharp cheddar cheese, crispy bacon, fresh green onions, and tangy sour cream – and transforms them into a luscious, satisfying meal you can savor any time.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 350kcal
Cost $10-$15

Ingredients

  • 6 medium russet potatoes peeled and diced (about 6 cups)
  • 6 slices bacon chopped
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth or vegetable broth for vegetarian
  • 1 cup whole milk or heavy cream
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • 3 green onions sliced thin (for garnish)
  • Optional: ½ teaspoon smoked paprika or cayenne pepper for extra flavor

Instructions

  • In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to remove the bacon bits and drain on paper towels, leaving the rendered fat in the pot. This bacon fat will add amazing flavor to the soup base.
  • Add the butter to the bacon fat and melt it. Then stir in the chopped onion and cook until translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, careful not to burn it.
  • Sprinkle the flour over the onion and garlic mixture, stirring constantly to combine and cook the flour for 1-2 minutes. Gradually whisk in the chicken broth, making sure to dissolve any lumps. Bring the mixture to a simmer.
  • Add the diced potatoes to the pot. Simmer until the potatoes are very tender, about 20 minutes. You can test by poking a piece with a fork; it should slide off easily.
  • For a thicker, creamier texture, use a potato masher to mash some of the potatoes in the pot, or carefully pulse a few times with an immersion blender. Leave some chunks for that perfect rustic feel.
  • Stir in the milk (or cream), shredded cheddar cheese, sour cream, and cooked bacon bits. Heat gently until the cheese melts and the soup is creamy and smooth. Season with salt, pepper, and optional smoked paprika or cayenne to taste. Garnish with sliced green onions and serve hot.

Notes

  • Choose the Right Potatoes: Russet potatoes are best for their starchy texture, which breaks down nicely and thickens the soup naturally. Avoid waxy potatoes that stay too firm.
  • Don’t Overblend: Leaving some potato chunks adds texture and makes the soup feel homemade. If you prefer very smooth soup, blend carefully in short bursts.
  • Cook Bacon Crisp: Crispy bacon provides the best texture contrast. If you prefer, cook bacon separately in the oven for even crispiness.
  • Adjust Thickness: If the soup is too thick, add more broth or milk gradually. If it’s too thin, simmer uncovered to reduce and thicken.