Description
Loaded Baked Potato Soup is a rich, creamy, and comforting soup packed with tender potatoes, savory bacon, cheese, and green onions—just like your favorite loaded baked potato in a warm, spoonable form.
Ingredients
Scale
- 4 large russet potatoes, baked and peeled
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 green onions, sliced (for garnish)
Instructions
- Bake the potatoes ahead of time, allow to cool slightly, then peel and roughly mash or cube.
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tbsp of bacon grease in the pot.
- Add diced onion and sauté for 3–4 minutes until soft. Stir in garlic and cook for another 30 seconds.
- Whisk in flour and cook for 1 minute to form a roux.
- Slowly add chicken broth, whisking constantly to prevent lumps. Bring to a simmer.
- Add milk, potatoes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- Stir in sour cream, cheddar cheese, and half of the cooked bacon until cheese is melted and soup is creamy.
- Adjust seasoning to taste. Serve hot, topped with remaining bacon, extra cheese, and green onions.
Notes
- For a smoother soup, use an immersion blender before adding cheese and bacon.
- Substitute Greek yogurt for sour cream for a lighter option.
- Top with crispy onions or a drizzle of hot sauce for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
Keywords: loaded baked potato soup, creamy potato soup, bacon cheddar soup, comfort food, hearty soup