🥔 Loaded Baked Potato Soup – Creamy, Comforting, and Absolutely Irresistible!
There’s nothing quite like a steaming bowl of Loaded Baked Potato Soup on a chilly day. Rich, creamy, and loaded (literally!) with flavor, this soup takes everything you love about a classic baked potato — melty cheese, crispy bacon, and chives — and turns it into the ultimate comfort food.
It’s the kind of soup that feels like a warm hug in a bowl. I made it last weekend when the weather turned cool, and my family instantly asked for seconds. Whether you’re looking for a cozy weeknight dinner or a hearty dish to feed a crowd, this recipe checks every box.
Why You’ll Love This Soup
Ultra creamy and comforting: Every spoonful is smooth, rich, and satisfying.
Packed with flavor: Bacon, cheese, sour cream, and potatoes — the dream team!
Easy to make: Simple ingredients, big flavor.
Family favorite: Even picky eaters love it!
Ingredients
6 medium russet potatoes, baked or boiled and chopped
6 slices of bacon, cooked and crumbled
1 small onion, finely diced
3 cloves garlic, minced
4 cups chicken broth
2 cups milk (whole or 2%)
1 cup heavy cream (optional for extra richness)
2 cups shredded cheddar cheese
½ cup sour cream
3 tablespoons butter
3 tablespoons all-purpose flour
Salt and pepper, to taste
Chopped green onions or chives, for garnish
Instructions
Cook the Bacon:
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving about 1–2 tablespoons of bacon grease in the pot.
Sauté Aromatics:
Add butter to the pot. Once melted, stir in the diced onion and cook until translucent. Add garlic and cook another 30 seconds until fragrant.
Make a Roux:
Sprinkle in the flour and stir for about 1 minute to create a roux. Slowly whisk in chicken broth until smooth.
Add Potatoes & Milk:
Stir in the chopped potatoes, milk, and cream. Simmer gently for 10–15 minutes until the soup thickens.
Add Cheese & Sour Cream:
Remove from heat and stir in cheddar cheese, sour cream, and half of the cooked bacon. Season with salt and pepper to taste.
Serve & Garnish:
Ladle the soup into bowls and top with the remaining bacon, extra cheese, and a sprinkle of green onions or chives.
