Loaded Baked Potato Soup – Don’t Lose This Creamy, Cozy Classic!
There’s something about a warm bowl of baked potato soup that feels like a hug in a bowl. It’s creamy, hearty, packed with bold flavors like crispy bacon, gooey cheese, tender potatoes, and a savory base that makes every spoonful comforting. Whether you’re trying to beat the cold, need a comforting dinner, or want to impress with minimal effort, this Loaded Baked Potato Soup is a must-save recipe. And yes — don’t lose this one! It’s that good.
Ingredients:
- 4 medium russet potatoes, scrubbed (or baked beforehand)
- 8 slices of bacon, chopped
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup finely diced yellow onion
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk (or half-and-half for extra richness)
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese, divided
- Salt and black pepper, to taste
- 1/4 teaspoon smoked paprika (optional, for extra flavor)
- Chopped green onions, for garnish
- Extra sour cream and bacon, for topping (optional)
Instructions:
Step 1: Prep the Potatoes
If you want the full baked potato flavor, you can bake the potatoes first at 400°F (200°C) for about 45 minutes until tender. Let them cool, then peel and roughly mash. Alternatively, peel and cube raw potatoes, then boil until fork-tender, and mash them lightly for a chunkier texture.
Step 2: Cook the Bacon
In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels. Leave 1–2 tablespoons of bacon fat in the pot for extra flavor (discard the rest).
Step 3: Build the Flavor Base
Add the butter to the bacon fat in the pot. Once melted, sauté the garlic and onions for about 2–3 minutes until fragrant and softened. Sprinkle in the flour and whisk for 1–2 minutes to form a roux.
Step 4: Make it Creamy
Slowly whisk in the chicken broth, breaking up any lumps. Add the milk and stir continuously until the mixture starts to thicken. This takes about 5–8 minutes.
Step 5: Add the Potatoes
Stir in the mashed potatoes, and mix until fully incorporated. The soup should become thick and creamy. Adjust consistency by adding more broth or milk if needed.
Step 6: Load it Up!
Add sour cream, 1 cup of cheddar cheese, and most of the crispy bacon. Season with salt, pepper, and a pinch of smoked paprika if using. Simmer for 5 more minutes on low heat.
Step 7: Serve with Toppings
Ladle the hot soup into bowls and top with the remaining cheese, bacon, green onions, and a dollop of sour cream if desired. Serve with crusty bread or warm biscuits.
1 Pro Tips:
- Make it vegetarian: Skip the bacon and use vegetable broth. Add sautéed mushrooms for a smoky touch.
- Creamier soup? Blend half of the soup before adding toppings.
- Want to freeze? Let it cool completely and freeze in airtight containers for up to 2 months (note: texture may change slightly after freezing).