Loaded Baked Potato Soup – Creamy, Cheesy & Hearty Comfort Food
This Loaded Baked Potato Soup is rich, creamy, and packed with flavor! Made with tender potatoes, crispy bacon, cheddar cheese, and sour cream, this soup brings all the deliciousness of a baked potato into a warm and comforting dish. Perfect for chilly nights, family dinners, or meal prep, this easy-to-make soup is a guaranteed crowd-pleaser.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Potato masher or immersion blender
- Ladle
- Knife & cutting board
- Measuring cups & spoons
Ingredients
- 6 large russet potatoes peeled and diced
- 6 slices bacon cooked and crumbled
- 1 small onion finely chopped
- 3 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded
- ½ cup sour cream
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional
- ¼ teaspoon cayenne pepper optional, for heat
- ¼ cup green onions or chives chopped (for garnish)
Instructions
- Prepare the Potatoes: In a large pot, boil the diced potatoes in salted water for about 10-15 minutes, or until fork-tender. Drain and set aside.
- Cook the Bacon: In a Dutch oven or large pot, cook the bacon over medium heat until crispy. Remove and place on a paper towel-lined plate. Reserve 1-2 tablespoons of bacon grease in the pot.
- Sauté the Aromatics: Add butter to the pot along with chopped onions. Sauté for 3-4 minutes until soft. Add garlic and cook for 30 seconds.
- Make the Roux: Stir in the flour and cook for 1-2 minutes, stirring constantly. Slowly whisk in the chicken broth, making sure there are no lumps.
- Add Dairy & Potatoes: Stir in the milk and heavy cream, followed by the cooked potatoes. Simmer over low heat for 5 minutes.
- Blend for Desired Consistency:
- For a chunky soup, mash the potatoes slightly with a potato masher.
- For a smooth soup, use an immersion blender to blend until creamy.
- Melt the Cheese & Season: Stir in the cheddar cheese, sour cream, salt, pepper, paprika, and cayenne. Let the cheese melt completely. Adjust seasoning as needed.
- Serve & Garnish: Ladle the soup into bowls and top with crumbled bacon, extra cheese, and fresh green onions. Serve hot!
Notes
For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in while simmering.
For a lighter version, use low-fat milk and Greek yogurt instead of heavy cream and sour cream.
For a vegetarian version, omit bacon and use vegetable broth. You can also add sautéed mushrooms or smoked paprika for a smoky flavor.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat on low heat to prevent curdling.
For a lighter version, use low-fat milk and Greek yogurt instead of heavy cream and sour cream.
For a vegetarian version, omit bacon and use vegetable broth. You can also add sautéed mushrooms or smoked paprika for a smoky flavor.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat on low heat to prevent curdling.