Description
Looking for the ultimate comfort food? This Loaded Baked Potato Soup is the perfect bowl of creamy, cheesy goodness that transforms the flavors of a fully loaded baked potato into a rich, hearty soup. Whether you’re craving a quick dinner, an easy lunch idea, or a cozy weeknight meal, this easy recipe delivers satisfying flavor in every spoonful. It’s ideal for cold nights, family-friendly dinners, or when you’re simply in the mood for indulgent food ideas that don’t take all day.
Ingredients
6 slices thick-cut bacon, chopped
2 tablespoons butter
1 medium yellow onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups chicken broth
4 cups Russet potatoes, peeled and diced
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped green onions (for garnish)
Instructions
1. Cook chopped bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
2. Add chopped onion to the pot and sauté for 5 minutes until soft. Stir in minced garlic and cook for 30 seconds more.
3. Add butter to the pot, then stir in flour to make a roux. Cook for 1–2 minutes, stirring constantly.
4. Slowly whisk in the chicken broth, ensuring there are no lumps. Add diced potatoes and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
5. Use an immersion blender to partially blend the soup for a creamier texture, or blend a portion and return to the pot.
6. Reduce heat to low. Stir in heavy cream, cheddar cheese, sour cream, and half of the cooked bacon. Stir until cheese is melted and the soup is smooth.
7. Season with salt and black pepper to taste. Adjust as needed.
8. Ladle into bowls and garnish with remaining bacon, extra cheese, sour cream, and green onions. Serve hot.
Notes
Use sharp cheddar for the best flavor — mild cheese can get lost in the soup.
Always add the dairy over low heat to prevent curdling.
If freezing, thaw and reheat gently with a splash of milk to restore the texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 3g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 75mg
Keywords: loaded baked potato soup, comfort food, easy dinner, potato soup, creamy soup