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Loaded Baked Potato Soup

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Loaded Baked Potato Soup is a rich, creamy, and hearty soup that captures all the flavors of a classic loaded baked potato. Made with tender potatoes, crispy bacon, sharp cheddar cheese, and finished with sour cream and green onions, this comforting dish is perfect for a cozy meal.

Loaded Baked Potato Soup

For the Soup Base
 5 large russet potatoes (peeled and diced)
 4 cups chicken broth (or vegetable broth)
 1 small onion (diced)
 3 cloves garlic (minced)
 4 tbsp unsalted butter
 ¼ cup all-purpose flour
 2 cups whole milk
 1 cup heavy cream
 1 tsp salt
 ½ tsp black pepper
 ½ tsp smoked paprika (optional)
 ½ tsp dried thyme (optional)
For Toppings
 6 slices crispy bacon (chopped)
 1 cup shredded cheddar cheese
 ½ cup sour cream
 2 green onions (chopped)
 Extra black pepper (for garnish)
Cook the Potatoes
1

Boil the Potatoes:

  • In a large pot, add diced potatoes and 4 cups of chicken broth.
  • Bring to a boil and cook for 12-15 minutes until fork-tender.
  • Drain and set aside (reserve 1 cup of broth for later).
Cook the Bacon
2

Crisp the Bacon:

  • In a skillet over medium heat, cook bacon until crispy (about 5-7 minutes).
  • Remove and place on a paper towel-lined plate.
  • Reserve 1 tablespoon of bacon grease in the pan.
Make the Soup Base
3

  • Sauté Aromatics:
    • In a large pot, melt 4 tablespoons of butter over medium heat.
    • Add diced onions and cook for 3 minutes until translucent.
    • Stir in minced garlic and cook for 30 seconds.
  • Make a Roux:
    • Sprinkle 1/4 cup flour into the pot and whisk continuously for 1 minute.
    • Slowly whisk in 2 cups of milk, stirring until thickened.
  • Blend in Potatoes:
    • Add the cooked potatoes and 1 cup reserved broth.
    • Mash some of the potatoes for a creamier texture, leaving some chunky.
Finish the Soup
4

  • Add Cream and Seasonings:
    • Stir in 1 cup heavy cream, salt, black pepper, smoked paprika, and thyme.
    • Simmer for 5-7 minutes, stirring occasionally.
  • Melt in the Cheese:
    • Stir in 1/2 cup shredded cheddar cheese and mix until melted.
Serve and Garnish
5

  • Ladle into Bowls:
    • Serve hot in bowls.
  • Add Toppings:
    • Top with crispy bacon, extra cheddar cheese, sour cream, and green onions.
  • Pair With:
    • Serve with crusty bread or a side salad.
Pro Tips
6

  • For a Smoother Texture: Blend half the soup with an immersion blender.
  • Make It Vegetarian: Skip the bacon and use vegetable broth.
  • Storage: Keeps well in the fridge for 3 days; avoid freezing due to dairy content.

Nutrition Facts

0 servings

Serving size