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
- 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.
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.
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.
