Description

This Loaded Baked Potato Soup is thick, creamy, and packed with flavor! Made with crispy bacon, melted cheddar cheese, and sour cream, it’s the perfect comfort food for chilly nights. A one-pot recipe that’s easy to make and even better the next day!

Ingredients

Scale

For the Soup:

4 large russet potatoes, baked and diced
6 slices bacon, cooked and crumbled
3 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
¼ cup all-purpose flour
3 cups chicken broth
2 cups milk (whole or 2%)
1 cup heavy cream
2 cups cheddar cheese, shredded
½ cup sour cream
½ tsp salt (or to taste)
½ tsp black pepper
½ tsp garlic powder

For Garnishing:

Extra cheddar cheese, shredded
Additional bacon bits
¼ cup green onions or chives, chopped
Dollop of sour cream

Instructions

Step 1: Prepare the Ingredients

Bake the potatoes – Preheat the oven to 400°F (200°C). Pierce potatoes with a fork, wrap in foil, and bake for about 45-50 minutes until tender. Let them cool, then dice into small cubes.
Cook the bacon – In a large pot over medium heat, cook bacon until crispy. Remove and set aside, leaving about 1 tbsp of bacon grease in the pot.

Step 2: Make the Soup Base

Sauté the aromatics – Add butter to the pot. Once melted, sauté onions and garlic until soft and fragrant (about 2-3 minutes).
Create the roux – Sprinkle flour over the onions, stirring constantly for 1 minute to cook out the raw flour taste.

Step 3: Add Liquids and Potatoes

Slowly whisk in chicken broth, stirring to combine. Then pour in milk and heavy cream. Keep stirring to prevent lumps.
Add diced potatoes and let the soup simmer on low for 10 minutes, stirring occasionally.

Step 4: Add Cheese and Seasonings

Stir in shredded cheddar cheese until melted. Then, mix in sour cream, salt, pepper, and garlic powder.
Adjust thickness – If the soup is too thick, add a little more broth or milk until you reach the desired consistency.

Step 5: Serve and Garnish

Ladle the soup into bowls and top with crispy bacon, extra cheese, green onions, and a dollop of sour cream. Serve warm with garlic bread or a side salad.

Notes

Make it gluten-free – Use cornstarch instead of flour for thickening.
Make it lighter – Substitute heavy cream with half-and-half or extra milk.
Make it vegetarian – Skip the bacon and use vegetable broth instead of chicken broth.
For extra smooth soup – Blend the soup using an immersion blender before adding toppings.
Storage – Store in an airtight container in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Keywords: Loaded Baked Potato Soup, creamy potato soup, cheesy potato soup, homemade potato soup, comfort food recipes, easy soup recipes