Here’s a Creamy Loaded Baked Potato Soup that’s rich, comforting, and restaurant-quality 🥔🧀
Creamy Loaded Baked Potato Soup
Ingredients
- 4 large russet potatoes, baked, cooled, and cubed
- 6 slices bacon, chopped
- 3 tbsp butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1½ cups shredded sharp cheddar cheese
- ½ cup sour cream
- Salt & black pepper, to taste
Toppings (the “loaded” part):
- Extra shredded cheddar
- Crispy bacon
- Chopped green onions or chives
- Extra sour cream
Instructions
- Bake the potatoes
- Bake at 400°F (205°C) for about 1 hour, until fork-tender. Cool slightly, then cube.
- Cook the bacon
- In a large pot or Dutch oven, cook bacon until crispy.
- Remove and set aside, leaving about 2 tbsp bacon fat in the pot.
- Build the base
- Add butter to the pot.
- Sauté onion over medium heat until soft (4–5 minutes).
- Add garlic and cook 30 seconds.
- Make it creamy
- Stir in flour and cook 1 minute.
- Slowly whisk in chicken broth, then milk and cream.
- Simmer 5–7 minutes until slightly thickened.
- Add potatoes & cheese
- Stir in potatoes.
- Use a potato masher or immersion blender to partially blend (leave some chunks).
- Add cheddar cheese and sour cream, stirring until smooth.
- Season & serve
- Season with salt and pepper.
- Serve hot with bacon, cheese, and green onions on top.
Pro Tips for Extra Deliciousness
- Ultra-thick soup: Mash more potatoes or add 1 extra tbsp flour
- Extra cheesy: Mix in a little Monterey Jack or Colby
- Smoky flavor: Add a pinch of smoked paprika
- Slow cooker: Add everything except dairy; stir in cream, cheese & sour cream at the end
Want this adapted for a slow cooker, Instant Pot, or lighter version?
