Loaded Baked Potato Soup

There’s something incredibly comforting about a steaming bowl of Loaded Baked Potato Soup, especially when it’s packed with all the fixings you’d find on a perfect baked potato. This hearty soup transforms the classic baked potato into a creamy, warming meal that’s perfect for chilly evenings or whenever you’re craving something truly satisfying. I’ve perfected this recipe to deliver all the flavors you love – bacon, cheese, green onions – in a velvety smooth soup that’s surprisingly easy to make.

Ingredients

  • 6 large russet potatoes, peeled and cubed
  • 1 pound bacon, diced
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 4 green onions, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • Salt and black pepper to taste

Instructions

  1. Cook the diced bacon in a large Dutch oven until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
  2. Add butter to the bacon fat and sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for another minute.
  3. Sprinkle flour over the onion mixture and cook for 2-3 minutes, stirring constantly to create a roux.
  4. Gradually add chicken broth while whisking continuously to prevent lumps from forming.
  5. Add the cubed potatoes and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
  6. Using a potato masher or immersion blender, partially mash some of the potatoes while leaving some chunks for texture.
  7. Stir in heavy cream and bring back to a gentle simmer.
  8. Add sour cream and cheddar cheese, stirring until cheese is melted and soup is creamy.
  9. Season with salt and pepper to taste.

Cook Time and Serving Size

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8-10 bowls

Recipe Notes

  • For the best texture, avoid over-mashing the potatoes. Some chunks add wonderful texture to the soup.
  • If the soup becomes too thick, thin it out with additional chicken broth or warm milk.
  • Allow dairy ingredients to come to room temperature before adding them to prevent curdling.
  • Store leftovers in an airtight container for up to 4 days. When reheating, do so gently over low heat, stirring occasionally.
  • For extra flavor, reserve some bacon, cheese, and green onions to use as garnish when serving.
  • If you prefer a completely smooth soup, feel free to use an immersion blender for the entire batch.
  • Yukon Gold potatoes can be substituted for russet potatoes if you prefer a more buttery flavor.

Loaded Baked Potato Soup

A hearty soup that transforms the classic baked potato into a creamy, warming meal.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 -10 bowls

Ingredients
  

  • 6 large russet potatoes peeled and cubed
  • 1 pound bacon diced
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 4 green onions thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • Salt and black pepper to taste

Instructions
 

  • Cook the diced bacon in a large Dutch oven until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
  • Add butter to the bacon fat and sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for another minute.
  • Sprinkle flour over the onion mixture and cook for 2-3 minutes, stirring constantly to create a roux.
  • Gradually add chicken broth while whisking continuously to prevent lumps from forming.
  • Add the cubed potatoes and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
  • Using a potato masher or immersion blender, partially mash some of the potatoes while leaving some chunks for texture.
  • Stir in heavy cream and bring back to a gentle simmer.
  • Add sour cream and cheddar cheese, stirring until cheese is melted and soup is creamy.
  • Season with salt and pepper to taste.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating