Here’s a hearty, comforting Loaded Baked Potato Soup recipe that’s creamy, cheesy, and full of all the toppings you love on a baked potato. I’ll give you both the ingredients and step-by-step instructions.
Ingredients (Serves 4–6)
- 4 large russet potatoes (about 2 pounds), peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 slices bacon (optional, for garnish or inside), cooked and crumbled
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon smoked paprika (optional, for a smoky flavor)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (for thickening)
- 1/2 cup sour cream
- Chopped green onions or chives, for garnish
Instructions
- Cook the bacon (if using):
- Fry until crispy, then drain on paper towels. Reserve some bacon fat for extra flavor if you like.
- Prepare the base:
- In a large pot, melt butter over medium heat.
- Add onions and garlic, sauté until softened and fragrant (3–4 minutes).
- Make the roux:
- Sprinkle in the flour and cook for 1–2 minutes, stirring constantly, to get rid of the raw flour taste.
- Add potatoes and broth:
- Stir in diced potatoes and pour in the chicken or vegetable broth.
- Bring to a boil, then reduce heat to a simmer. Cook until potatoes are tender, about 15–20 minutes.
- Blend (optional):
- For a creamier soup, use an immersion blender to partially blend the soup. Leave some potato chunks for texture.
- Add cream and cheese:
- Stir in the heavy cream, shredded cheddar, and sour cream.
- Cook over low heat until cheese is melted and soup is creamy.
- Season with salt, pepper, and smoked paprika.
- Serve:
- Ladle soup into bowls. Top with crumbled bacon, extra shredded cheddar, and chopped green onions or chives.
💡 Tips & Variations:
- Thicker soup: Mash some of the potatoes with a potato masher before adding cream.
- Cheese options: Try pepper jack for a spicy twist or Gruyère for a nutty flavor.
- Vegetarian version: Skip bacon and use vegetable broth. Add smoked paprika for that “bacon-like” flavor.
If you want, I can also give you a one-pot slow cooker version that makes it even easier for a weeknight dinner.
Do you want me to make that version too?
