Ohhh yes — Loaded Baked Potato Soup is peak comfort. 🥔🧀🥓
Creamy, cozy, and absolutely not pretending to be healthy.
🥣 Loaded Baked Potato Soup
Ingredients
- 6 large russet potatoes, baked, peeled & cubed
- 6 slices bacon, chopped
- 4 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- ¼ cup flour
- 3½ cups chicken broth
- 2 cups whole milk (or half-and-half for extra richness)
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- Salt & black pepper, to taste
Toppings (don’t skip these):
Extra bacon, shredded cheese, green onions, sour cream
Instructions
- Bake the Potatoes
Bake at 400°F (205°C) for about 1 hour until fork-tender. Let cool, peel, and cube. - Crisp the Bacon
In a large pot, cook bacon until crispy. Remove and set aside, leaving ~2 tbsp bacon fat in the pot. - Build the Base
Add butter, then onion to the bacon fat. Cook until soft. Add garlic and cook 30 seconds. - Make It Creamy
Stir in flour and cook 1 minute. Slowly whisk in broth and milk. Simmer until thickened. - Soup It Up
Add potatoes. Lightly mash some for thickness (leave chunks!). Stir in sour cream, cheese, salt & pepper. - Finish Strong
Add most of the bacon back in. Heat gently until melted and smooth.
🔥 Pro Tips
- Too thick? Add milk or broth
- Want extra smoky? Add a pinch of smoked paprika
- Love ultra-smooth soup? Blend half, then mix back in
- Make-ahead friendly — tastes even better next day
Serve hot, piled high with toppings like a real baked potato should be 😌
Want a slow cooker, lighter version, or restaurant-style ultra thick version next?
