Ooooh yes—comfort food incoming 🥔🧀 Here’s a classic Loaded Baked Potato Soup that’s rich, cozy, and super satisfying.
Loaded Baked Potato Soup
🛒 Ingredients (serves ~4–6)
- 6 slices bacon, chopped
- 4 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 3½ cups chicken broth
- 2 cups whole milk (or half-and-half for extra richness)
- 4 large russet potatoes, baked, peeled & cubed
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- Salt & black pepper, to taste
Toppings (highly encouraged):
- Extra shredded cheddar
- Crispy bacon
- Chopped green onions or chives
- Extra sour cream
🍲 Instructions
- Cook the bacon
In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside. Leave about 1–2 tbsp bacon fat in the pot. - Build the base
Add butter to the pot. Sauté onion for 3–4 minutes until soft. Add garlic and cook 30 seconds until fragrant. - Make it thick
Sprinkle in flour, stirring constantly for about 1 minute to cook it out. - Add liquids
Slowly whisk in chicken broth, then milk. Bring to a gentle simmer. - Potato time
Stir in the baked potato cubes. Simmer 10–15 minutes, stirring occasionally. - Blend (optional but recommended)
For a creamier soup, use an immersion blender to partially blend—leave some chunks for texture. - Finish it off
Lower heat. Stir in cheddar cheese and sour cream until smooth. Season with salt and pepper. - Serve loaded
Top with bacon, cheese, green onions, and a dollop of sour cream.
🔥 Pro Tips
- Want it extra thick? Mash some potatoes before adding them.
- Want a smoky kick? Add a pinch of smoked paprika.
- Want it lighter? Use milk instead of cream and reduce cheese slightly (but… why 😄).
If you want a slow cooker, Instant Pot, or vegetarian version, say the word!
