Loaded Baked Potato Soup Recipe | Creamy Comfort Food with Bacon, Cheese & Sour Cream
This Comforting Loaded Baked Potato Soup is the ultimate cold-weather comfort food. Made with fluffy baked potatoes, crispy bacon, sharp cheddar cheese, and a rich, creamy base, it’s everything you love about a loaded baked potato in spoonable form. Topped with sour cream, green onions, and extra cheese, each bowl is warm, satisfying, and deeply flavorful. Perfect for cozy nights, family dinners, or meal prep, this soup is easy to make and guaranteed to please.
Equipment
- Large pot or Dutch oven
- Whisk
- Potato masher
- Ladle
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 4–5 medium russet potatoes, baked or boiled
- ¼ cup all-purpose flour (or cornstarch for gluten-free)
- 4 tbsp butter
- 4 cups chicken broth
- 2 cups milk or cream
Flavor Boosters:
- 1 small onion, diced
- 2 garlic cloves, minced
- ½ tsp dried thyme
- Salt and pepper to taste
Toppings:
- 1½ cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- ½ cup sour cream
- ¼ cup chopped green onions
Instructions
- Cook Potatoes: Bake or boil potatoes until tender. Peel and mash half; cube the rest.
- Sauté Aromatics: In a large pot, melt butter. Add onion and garlic, sauté until soft.
- Make Roux: Stir in flour and cook for 1–2 minutes. Slowly whisk in broth and milk until smooth.
- Add Potatoes: Stir in mashed and cubed potatoes. Simmer for 10–15 minutes until thickened.
- Finish Soup: Remove from heat. Stir in shredded cheese, thyme, salt, and pepper.
- Serve: Ladle into bowls and top with bacon, sour cream, green onions, and optional garnishes.
Notes
- For a vegetarian version, use vegetable broth and skip the bacon.
- To lighten the soup, use low-fat milk and Greek yogurt instead of sour cream.
- Add steamed broccoli or cauliflower for extra veggies.
- Freeze without toppings for up to 2 months; reheat gently and add fresh toppings before serving.
- Always add cheese off heat to prevent curdling.