Loaded Baked Potato Soup
This Loaded Baked Potato Soup is rich, creamy, and packed with all the comforting flavors of a classic loaded baked potato! Tender potatoes simmer in a velvety broth with crispy bacon, melty cheese, and a touch of sour cream for extra creaminess. Hearty, cozy, and perfect for chilly days — it’s a bowl of pure comfort everyone will love.
Ingredients
- 4 large russet potatoes baked, cooled slightly, and diced
- 4 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- 6 slices bacon cooked crisp and crumbled
- 3 green onions sliced
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- Optional toppings
- Extra shredded cheddar cheese
- Extra crumbled bacon
- Chopped green onions
- A dollop of sour cream
Instructions
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Prepare the potatoes.
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Bake the potatoes ahead of time until tender. Once cool enough to handle, dice them into bite-size chunks and set aside.
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Cook the aromatics.
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In a large pot or Dutch oven over medium heat, melt the butter. Add the diced onion and cook for about 4–5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
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Make the base.
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Sprinkle the flour over the onions and stir continuously for about 1 minute. This creates a light roux that will help thicken the soup.
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Add the liquids.
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Slowly whisk in the chicken broth, making sure there are no lumps. Then add the milk and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
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Add the potatoes.
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Stir in the diced baked potatoes and let the soup simmer for about 10 minutes so the flavors combine and the soup thickens slightly.
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Make it creamy.
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Reduce the heat to low and stir in the sour cream and shredded cheddar cheese. Continue stirring until the cheese melts completely and the soup becomes smooth and creamy.
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Finish with toppings.
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Add most of the crumbled bacon and sliced green onions to the soup, saving a little for garnish. Season with salt and black pepper to taste.
