Oh yes—comfort food in a bowl 🥔🧀🥓
Here’s a creamy, cheesy, loaded baked potato soup recipe that hits all the right notes.
🥔 Loaded Baked Potato Soup
Ingredients
- 4 large russet potatoes, peeled and diced
- 4 slices bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese, plus extra for topping
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional toppings: sour cream, green onions, extra bacon, chives
Instructions
- Cook the bacon
In a large pot, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving bacon fat in the pot. - Sauté aromatics
Add onion to the bacon fat and cook 3–4 minutes until soft. Add garlic and cook 30 seconds until fragrant. - Cook the potatoes
Add diced potatoes and broth. Bring to a boil, then reduce to a simmer. Cook 15–20 minutes until potatoes are tender. - Mash or blend
For a chunky soup, lightly mash some potatoes with a potato masher. For a smoother texture, use an immersion blender, leaving a few chunks. - Add cream and cheese
Stir in heavy cream and shredded cheddar until cheese is melted and soup is creamy. Season with salt and pepper. - Finish with toppings
Serve hot, topped with crispy bacon, extra cheddar, green onions, and a dollop of sour cream.
🔥 Tips & Variations
- Extra loaded: stir in steamed broccoli, sautéed mushrooms, or caramelized onions
- Spicy twist: add a pinch of cayenne or smoked paprika
- Vegetarian: skip bacon; sauté onion in butter or oil, use vegetable broth, and top with roasted chickpeas for crunch
- Make-ahead: the soup keeps well in the fridge for 3–4 days; reheat gently and stir in extra cream if needed
This one’s perfect for cold nights, game day, or just because.
If you want, I can also make a slow cooker version that’s practically effortless. Do you want me to do that?
