Loaded Baked Potato Soup

This Loaded Baked Potato Soup is a rich, creamy, and comforting dish packed with all the flavors of a classic baked potato. Topped with crispy bacon, shredded cheese, and green onions, this soup is perfect for a cozy night in or a hearty family meal.

Why You’ll Love This Recipe

• Creamy & Comforting – A warm, satisfying bowl of goodness.
• Easy to Make – Simple ingredients and quick preparation.
• Fully Loaded Flavor – Topped with bacon, cheese, and green onions for the ultimate taste.
• Customizable – Adjust the toppings and consistency to your liking.
• Great for Meal Prep – Tastes even better the next day!

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes (peeled and diced)
• Bacon (cooked and crumbled)
• Butter
• All-purpose flour
• Chicken broth
• Whole milk (or heavy cream for extra richness)
• Sour cream
• Shredded cheddar cheese
• Green onions (chopped)
• Salt and pepper
• Garlic powder

Directions

1. Cook the Bacon – In a large pot, cook the bacon until crispy. Remove and set aside, reserving some bacon grease.
2. Make the Roux – In the same pot, melt butter and whisk in flour to create a thick base.
3. Add Liquids – Slowly add chicken broth and milk, stirring continuously until smooth.
4. Cook the Potatoes – Add diced potatoes, season with salt, pepper, and garlic powder, and let simmer until tender.
5. Blend for Creaminess – Use a potato masher or immersion blender to reach your desired consistency.
6. Add the Cheese & Sour Cream – Stir in shredded cheddar and sour cream until melted and well combined.
7. Serve & Garnish – Ladle into bowls and top with crispy bacon, extra cheese, and green onions.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Lighter Version – Use low-fat milk and Greek yogurt instead of sour cream.
• Extra Chunky – Leave some potato chunks for a heartier texture.
• Spicy Twist – Add a pinch of cayenne pepper or diced jalapeños.
• Vegetarian Option – Skip the bacon and use vegetable broth.

Storage/Reheating

• Refrigeration – Store leftovers in an airtight container for up to 3 days.
• Freezing – Freeze for up to 2 months; thaw in the fridge before reheating.
• Reheating – Warm on the stovetop over low heat, stirring occasionally. Add milk or broth if needed to adjust consistency.

FAQs

Can I use different types of potatoes?

Yes! Yukon Gold potatoes work well for a creamier texture.

How do I thicken the soup?

If needed, mash more potatoes or stir in extra cheese.

Can I make this in a slow cooker?

Yes! Add all ingredients (except dairy and toppings) and cook on low for 6-8 hours, then stir in cheese and sour cream before serving.

What’s the best cheese to use?

Sharp cheddar is classic, but gouda or Monterey Jack are great alternatives.

Can I make this soup dairy-free?

Yes! Use coconut milk and dairy-free cheese alternatives.

What toppings go well with this soup?

Bacon, green onions, shredded cheese, chives, or even a dollop of extra sour cream.

Can I add protein to this soup?

Yes! Add cooked shredded chicken or ground sausage for a heartier meal.

How do I prevent the soup from being too thick?

Add more broth or milk while reheating to adjust the consistency.

Can I make this soup ahead of time?

Absolutely! It tastes even better after the flavors meld overnight in the fridge.

Is this soup gluten-free?

Substituting cornstarch for flour makes this dish gluten-free.

Conclusion

This Loaded Baked Potato Soup is the ultimate comfort food that’s creamy, cheesy, and full of flavor. Whether you enjoy it on a cold night or as a hearty meal anytime, this soup is sure to be a family favorite. Try it today and enjoy every warm and delicious spoonful!

Print