When the weather turns chilly, nothing satisfies quite like a warm, deeply comforting bowl of Loaded Baked Potato Soup. Packed with tender potatoes, smoky crispy bacon, rich cream, and sharp cheddar cheese, this recipe delivers all the decadent flavors of your favorite loaded baked potato in a rich, velvety soup. It’s an effortless crowd-pleaser that guarantees everyone will be asking for seconds.
| Detail | Info |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 4 to 6 servings |
| Difficulty | Easy |
| Cuisine | American Comfort Soup |
Why This Recipe Works
The secret to an exceptional potato soup lies in the foundation of the broth. By cooking down a simple roux made from butter, onion, garlic, and flour, then whisking in a blend of chicken broth, milk, and heavy cream, you create a silky base that isn’t overly heavy. Incorporating sour cream and sharp cheddar cheese at the end adds a tangy depth and luxurious melt, while folding in chunks of tender potato gives every spoonful a hearty, satisfying texture.
Ingredients
The Potatoes & Bacon
| Ingredient | Quantity |
|---|---|
| Potatoes (Russet recommended) | 4 large, scrubbed |
| Bacon | 8 slices |
The Soup Base & Dairy
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 4 tbsp |
| Garlic cloves | 2, minced |
| Yellow onion | ¼ cup, finely chopped |
| All-purpose flour | ¼ cup |
| Chicken broth | 2 cups |
| Milk | 2 cups |
| Heavy cream | 1 cup |
| Cheddar cheese | 1 cup, shredded |
| Sour cream | ½ cup |
Seasonings & Toppings
| Ingredient | Quantity |
|---|---|
| Salt & Black pepper | To taste |
| Green onions | For topping, sliced |
| Extra cheddar & bacon | Reserved for garnish |
Step-by-Step Instructions
Phase 1: Prep and Potatoes
- Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon, crumble it, and set aside for topping later.
- Bake or boil your potatoes until tender all the way through. Once cool enough to handle, cut them into bite-sized pieces. (You can leave the skins on for a rustic texture, or peel them if preferred).
Phase 2: Building the Soup Base
- In the same large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
- Stir in the all-purpose flour and cook for 1 minute, stirring constantly to cook out the raw flour taste and form a smooth paste.
- Gradually whisk in the chicken broth, milk, and heavy cream, making sure to whisk vigorously to prevent any lumps from forming.
- Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly.
Phase 3: Finish and Serve
- Add the prepared potato pieces, shredded cheddar cheese, sour cream, salt, and black pepper to the pot.
- Stir continuously until the cheese is completely melted and the soup is piping hot, smooth, and creamy.
- Ladle the hot soup into bowls and garnish generously with the crispy crumbled bacon, extra shredded cheddar cheese, and fresh sliced green onions. Serve immediately!
Chef Tips for Perfect Results
Potato Choice Matters: Russet potatoes are high in starch, which helps naturally thicken the soup and gives you that authentic “baked potato” texture. Yukon Golds are also a great option if you want a slightly buttery flavor.
Texture Control: If you prefer a smoother soup rather than a chunky style, use an immersion blender to pulse a portion of the soup right in the pot before adding the cheese and sour cream.
Conclusion
Loaded Baked Potato Soup is the epitome of comfort food. It comes together quickly, uses easy-to-find ingredients, and delivers maximum flavor in every single bite. Perfect for a cozy weeknight dinner or a chilly weekend lunch!