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Loaded Baked Potato Soup

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This creamy, comforting loaded baked potato soup is packed with crispy bacon, sharp cheddar cheese, and tangy sour cream. It’s an easy, crowd-pleasing dinner perfect for chilly nights or cozy family gatherings.

Ingredients

Scale
  • 4 large russet potatoes (about 2 lbs), scrubbed and diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 2 cups whole milk
  • 1 cup heavy cream (optional)
  • 8 slices thick-cut bacon (about 7 oz), chopped
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions or chives
  • Salt & black pepper, to taste
  • 1/2 tsp smoked paprika (optional)
  • 1/2 cup plain Greek yogurt (optional, swap for sour cream)
  • Hot sauce or extra black pepper, for serving (optional)

Instructions

  1. Scrub and dice potatoes into 1-inch pieces. Dice onion, mince garlic, chop bacon, and shred cheddar cheese. Set aside green onions/chives for garnishing.
  2. Place chopped bacon in a cold soup pot. Turn heat to medium and cook, stirring occasionally, until bacon is crispy and golden. Use a slotted spoon to transfer bacon bits to a paper towel-lined plate. Reserve 1 tbsp bacon fat in the pot; discard the rest.
  3. Add butter to the reserved bacon fat in the pot. Once melted, add diced onion and sauté until translucent and soft (about 3-4 minutes). Add garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over onions and garlic. Stir constantly for 2 minutes until flour turns golden and begins to smell nutty.
  5. Gradually whisk in chicken broth, then milk and cream. Stir well to combine. Add diced potatoes and bring mixture to a gentle boil.
  6. Lower heat to medium-low. Cover and simmer for 18-20 minutes, or until potatoes are fork-tender. Stir occasionally to prevent sticking. If soup thickens too much, add more milk.
  7. Use a potato masher right in the pot for a chunky texture, or use an immersion blender until soup is creamy (leave a few chunks for texture). If using a blender, cool soup slightly and blend in batches.
  8. Stir in shredded cheddar cheese and sour cream until melted and smooth. Season generously with salt, pepper, and smoked paprika if using. Taste and adjust seasoning.
  9. Ladle soup into bowls. Top each with crispy bacon, extra cheese, and green onions/chives. Optional: Add a dollop of sour cream or a sprinkle of hot sauce for extra zing.

Notes

For a vegetarian version, skip the bacon and use vegetable broth; add roasted mushrooms or smoked paprika for extra flavor. For gluten-free, use a gluten-free flour blend. If soup thickens as it sits, stir in a splash of milk or broth when reheating. Over-blending can make soup gummy; mash for chunkiness or blend just until smooth.

Nutrition

Keywords: loaded baked potato soup, potato soup, bacon, cheddar, comfort food, easy dinner, creamy soup, family recipe, cozy, weeknight meal

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