OH YES 😍 creamy, cozy, and fully loaded.
Here’s a rich, comforting Loaded Baked Potato Soup that tastes like your favorite steakhouse bowl.
🥔 Loaded Baked Potato Soup (Creamy & Hearty)
Ingredients (serves 4–6)
- 4 large russet potatoes, baked, peeled & cubed
- 4 slices bacon, chopped
- 3 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 1½ cups milk or half-and-half
- 1 cup sour cream
- 1½ cups shredded cheddar cheese
- Salt & black pepper, to taste
Toppings (highly encouraged):
- Extra shredded cheddar
- Crispy bacon
- Green onions or chives
- Extra sour cream
Instructions
- Cook the bacon
- In a large pot, cook bacon until crispy.
- Remove and set aside. Leave about 1 tbsp bacon fat in the pot.
- Make the base
- Add butter to the pot with bacon fat.
- Sauté onion 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
- Thicken the soup
- Stir in flour and cook 1 minute.
- Slowly whisk in chicken broth until smooth.
- Add potatoes & dairy
- Stir in cubed potatoes and milk.
- Simmer 10–15 minutes, stirring occasionally.
- Make it creamy
- Reduce heat to low.
- Stir in sour cream and cheddar until melted.
- Season with salt and pepper.
- Serve loaded
- Ladle into bowls.
- Top with bacon, cheese, green onions, and sour cream.
🌟 Texture Options
- Chunky: Mash some potatoes in the pot
- Ultra-smooth: Blend half the soup
- Extra thick: Add more cheese or mash more potatoes
🔥 Pro Tips
- Russet potatoes = best creamy texture
- Add dairy on low heat to avoid curdling
- Soup thickens as it cools—add broth when reheating
If you want, I can also give you:
- Slow cooker version
- One-pot 30-minute version
- Low-carb cauliflower “loaded” soup
Just tell me 🥣🧀
