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!
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
- Cook the Bacon – In a large pot, cook the bacon until crispy. Remove and set aside, reserving some bacon grease.
- Make the Roux – In the same pot, melt butter and whisk in flour to create a thick base.
- Add Liquids – Slowly add chicken broth and milk, stirring continuously until smooth.
- Cook the Potatoes – Add diced potatoes, season with salt, pepper, and garlic powder, and let simmer until tender.
- Blend for Creaminess – Use a potato masher or immersion blender to reach your desired consistency.
- Add the Cheese & Sour Cream – Stir in shredded cheddar and sour cream until melted and well combined.
- 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!
PrintLoaded Baked Potato Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting potato soup is packed with tender potatoes, crispy bacon, melted cheese, and all the flavors of a classic loaded baked potato. It’s the perfect cozy meal for chilly nights!
Ingredients
- 4 large russet potatoes, peeled and diced
- 6 slices bacon, cooked and crumbled
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Cook the bacon – In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside. Leave about 1 tbsp of bacon grease in the pot.
- Sauté aromatics – Add butter and diced onion to the pot. Sauté until soft (about 3 minutes). Stir in garlic and cook for another minute.
- Make the roux – Sprinkle in the flour and whisk constantly for 1-2 minutes until lightly golden.
- Add potatoes & broth – Pour in chicken broth and stir well. Add diced potatoes, salt, pepper, and smoked paprika. Bring to a simmer and cook for 15 minutes, or until potatoes are fork-tender.
- Blend (optional) – For a smoother soup, use an immersion blender to blend part of the soup while leaving some potato chunks for texture.
- Add dairy & cheese – Reduce heat to low and stir in milk, heavy cream, shredded cheddar, and sour cream until smooth.
- Finish & serve – Stir in crumbled bacon (reserving some for garnish) and serve hot. Garnish with extra cheese, bacon, and sliced green onions. Enjoy!
Notes
- For a thicker soup, mash some of the potatoes or add extra cheese.
- Use half-and-half instead of heavy cream for a lighter version.
- Swap cheddar for smoked gouda or Monterey Jack for a different flavor!
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
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