Loaded Potato Soup
When the weather turns chilly, there’s nothing quite like a warm bowl of Loaded Baked Potato Soup. Creamy, cheesy, and packed with hearty toppings, this soup is like a hug in a bowl—perfect for cozy weeknights or weekends with the family.
🕒 Prep Time: 15 minutes
🕒 Cook Time: 30 minutes
🕒 Total Time: 45 minutes
Ingredients
- 6 medium russet potatoes, baked and cooled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 green onions, sliced thin
- Salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Prepare the potatoes
Bake the potatoes until tender (about 1 hour if doing fresh). Let them cool slightly, then peel and dice into bite-sized chunks. Baking instead of boiling gives a richer “baked potato” flavor.
Step 2: Cook the bacon
In a large soup pot, cook bacon until crispy. Remove and set aside on paper towels. Leave about 1 tablespoon of bacon grease in the pot for flavor.
Step 3: Build the base
Add butter to the pot with bacon drippings. Stir in chopped onion and cook until soft, about 5 minutes. Add garlic and cook for 1 more minute. Sprinkle flour over the mixture, stirring constantly for 2–3 minutes to create a roux that will thicken the soup.
Step 4: Add liquid
Slowly whisk in chicken broth, ensuring there are no lumps. Bring to a gentle simmer, then pour in milk. The mixture should begin to thicken into a creamy base.
Step 5: Add potatoes
Stir in the diced baked potatoes. Some can be mashed against the side of the pot for extra creaminess, while others stay chunky for texture.
Step 6: Stir in cheese & sour cream
Add shredded cheddar cheese, stirring until melted and smooth. Then whisk in sour cream. This makes the soup luxuriously creamy with a slight tang.
Step 7: Season & serve
Season with salt and black pepper to taste. Ladle into bowls, then top with crumbled bacon, extra shredded cheese, sliced green onions, and even more sour cream if you like. Serve warm and watch it disappear!
Pro Tips for the Best Loaded Baked Potato Soup
- Make it ahead: This soup reheats beautifully. Store in an airtight container in the fridge for up to 4 days. Reheat gently over low heat.
- Add toppings bar-style: Let everyone customize their bowls with extra toppings like jalapeños, chives, or crispy fried onions.
- Thicker or thinner: If you like a super-thick soup, mash more potatoes into the base. For a lighter version, add a splash of broth or milk.
Nutrition Info (Estimated per Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 420 | 16g | 38g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary depending on specific ingredients and preparation. For precise dietary needs, consult a nutritionist.
Why You’ll Love This Recipe
This Loaded Baked Potato Soup has everything you love about a classic baked potato—but in a cozy, creamy soup form. It’s hearty enough for dinner, quick enough for weeknights, and customizable for the whole family.
It’s comfort food at its finest—whether you’re enjoying it on a snowy day, meal prepping for busy weeks, or serving a crowd with a toppings bar. Add some crusty bread or a side salad, and you’ve got a complete, satisfying meal.