Description

This Loaded Baked Potato Soup is a rich and creamy comfort food classic that captures all the flavors of a loaded baked potato in a warm, hearty bowl. Tender baked russet potatoes combine with a creamy broth, sharp cheddar cheese, crispy bacon, and zesty sour cream, making it perfect for chilly evenings, family dinners, or holiday gatherings. Easy to prepare and customizable with delicious toppings, this soup is both satisfying and indulgent, turning simple pantry ingredients into a cozy, crowd-pleasing meal.

Ingredients

Scale

Main Ingredients

4 large russet potatoes, baked, cooled slightly, and diced
4 tablespoons unsalted butter
1 small yellow onion, finely diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
1 cup sour cream
1 1/2 cups shredded sharp cheddar cheese
6 slices bacon, cooked crisp and crumbled
3 green onions, sliced
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper

Optional Toppings

Extra shredded cheddar cheese
Extra crumbled bacon
Chopped green onions
A dollop of sour cream

Instructions

Prepare the potatoes. Bake the russet potatoes ahead of time until they are tender. Once cool enough to handle, dice them into bite-sized chunks and set aside for later use in the soup.
Cook the aromatics. In a large pot or Dutch oven over medium heat, melt the unsalted butter. Add the finely diced yellow onion and sauté for about 4–5 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional 30 seconds.
Make the base. Sprinkle the all-purpose flour over the cooked onions and garlic, stirring continuously for approximately 1 minute. This forms a roux that will thicken the soup and remove the raw flour taste.
Add the liquids. Gradually whisk in the chicken broth, ensuring the mixture remains smooth without lumps. Then add the whole milk and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally to combine.
Add the potatoes. Stir in the diced baked potatoes and allow the soup to simmer for about 10 minutes, letting the flavors meld and the soup thicken slightly.
Make it creamy. Reduce heat to low and incorporate the sour cream and shredded sharp cheddar cheese. Stir continuously until the cheese is fully melted and the soup is smooth and creamy.
Finish with toppings. Add most of the crispy crumbled bacon and sliced green onions into the soup, reserving some for garnish. Season the soup with salt and black pepper to taste, adjusting as needed.
Serve. Ladle the soup into bowls and garnish with extra shredded cheddar cheese, remaining bacon, green onions, or a dollop of sour cream to personalize each serving.

Notes

Russet potatoes are preferred for their fluffy texture and starch content, which help naturally thicken the soup.
For a smoother soup, peel the potatoes before dicing; leave skins on for a rustic texture.
Crispy bacon adds essential smoky flavor; turkey bacon or pancetta can be good substitutes.
Unsalted butter allows better control over the soup’s saltiness.
Use freshly shredded sharp cheddar for the best melting and flavor.
Store leftovers in an airtight container and refrigerate up to 4 days; reheat gently with added milk or broth as needed.
For a gluten-free option, replace flour with cornstarch slurry.
Sour cream can be substituted with Greek yogurt for a lighter tangy creaminess.
This soup can be adapted to slow cooker by combining potatoes, broth, onions, and garlic, cooking low for 6–7 hours, then adding dairy at the end.
To thicken the soup further, mash more potatoes or reduce the liquid by simmering longer.
For a low-carb alternative, substitute cauliflower for potatoes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Loaded Baked Potato Soup, Creamy Potato Soup, Comfort Food Soup, Easy Dinner Soup, Bacon Potato Soup