Here’s a classic, hearty recipe that’s perfect for fall, winter, or anytime you’re craving something warm and filling.
🥣 Loaded Baked Potato Soup
📝 Ingredients (Serves 4–6)
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4 slices bacon, chopped
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1 small onion, diced
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2 cloves garlic, minced
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3 tbsp all-purpose flour
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3 cups milk (whole milk or 2% for creaminess)
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1 cup chicken broth
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3–4 medium russet potatoes, baked, peeled, and diced
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1/2 cup sour cream
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1 cup shredded cheddar cheese
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Salt and pepper, to taste
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Optional: 1/2 cup heavy cream or 1/2 cup cream cheese for extra richness
Toppings (optional but highly recommended):
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Crumbled bacon
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Extra shredded cheddar cheese
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Chopped green onions or chives
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Sour cream or a drizzle of hot sauce
👩🍳 Instructions
1. Cook the bacon:
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In a large pot or Dutch oven, cook bacon over medium heat until crispy.
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Remove with a slotted spoon and set aside on paper towels.
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Drain off some bacon grease, leaving about 1 tbsp in the pot.
2. Sauté onions & garlic:
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Add diced onion to the pot and sauté until soft (about 5 minutes).
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Stir in garlic and cook 30 seconds more.
3. Make the roux:
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Sprinkle in the flour and stir to coat the onions.
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Cook for 1–2 minutes, then gradually whisk in milk and chicken broth until smooth.
4. Add potatoes:
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Stir in the baked, diced potatoes.
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Simmer gently for 10–15 minutes until slightly thickened.
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For a smoother soup, mash some of the potatoes with a spoon or potato masher (leave some chunks for texture).
5. Finish the soup:
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Stir in sour cream, cheddar cheese, and heavy cream (if using).
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Add salt and pepper to taste.
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Simmer another 5 minutes until everything is creamy and hot.
6. Serve:
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Ladle into bowls and top with crispy bacon, more cheese, green onions, and a dollop of sour cream.
🍽️ Serving Suggestions
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Serve with crusty bread, cornbread, or a side salad.
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Great as a starter or main course.
🔁 Make-Ahead & Storage
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Keeps in the fridge for up to 4 days.
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Reheat gently over low heat — add a splash of milk or broth if it thickens too much.
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Not ideal for freezing due to the dairy, but possible if you leave out the sour cream/cheese until reheating.
Want a slow cooker, Instant Pot, or dairy-free version of this recipe? Let me know!
