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Loaded Baked Potato Soup

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This creamy, comforting loaded baked potato soup is packed with baked russet potatoes, crispy bacon, cheddar cheese, and all your favorite toppings. It’s easy to make, perfect for chilly nights, and tastes just like a classic baked potato in soup form.

Ingredients

Scale
  • 4 large russet potatoes (about 2 lbs), scrubbed and dried
  • 6 strips thick-cut bacon, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/4 cup fresh chives, finely sliced
  • Extra crispy bacon bits for topping

Instructions

  1. Preheat oven to 400°F. Scrub potatoes, prick with a fork, and bake directly on the oven rack or a lined baking sheet for about 45 minutes until skins are crisp and insides are fork-tender. Remove and let cool slightly.
  2. While potatoes bake, dice bacon and cook in a large soup pot over medium heat until crisp, about 7-8 minutes. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
  3. Add butter to the pot. Once melted, add diced onion and sauté until soft and translucent, about 4 minutes. Stir in minced garlic and cook for 1 more minute.
  4. Sprinkle flour over onions and garlic. Stir constantly until flour is absorbed and slightly golden, about 2-3 minutes.
  5. Slowly pour in chicken broth while whisking to prevent lumps. Add milk and heavy cream. Bring to a gentle simmer, stirring occasionally.
  6. Once potatoes are cool enough to handle, peel and roughly mash with a fork or potato masher, leaving some chunks for texture.
  7. Stir mashed potatoes into the simmering soup base. Season with salt and pepper. Simmer over low heat for 10 minutes, stirring occasionally. For a silky finish, blend with an immersion blender if desired.
  8. Stir in shredded cheddar cheese until melted and smooth. Swirl in sour cream. Taste and adjust seasoning as needed.
  9. Ladle soup into bowls and top with reserved crispy bacon, extra cheddar, and fresh chives. Serve immediately.

Notes

Bake potatoes for deeper flavor instead of boiling. Use freshly shredded cheese for best texture. Adjust consistency with extra milk or broth if needed. Soup reheats and freezes well; add toppings just before serving. For gluten-free, use a GF flour blend. For vegetarian, skip bacon and use smoked paprika.

Nutrition

Keywords: loaded baked potato soup, comfort food, creamy soup, bacon, cheddar, easy potato soup, winter recipes, family dinner, gluten-free option, vegetarian option

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