Description
This Hearty Loaded Baked Potato Soup is creamy, cheesy, and packed with classic toppings like bacon, green onions, and sour cream. It’s easy to make and delivers warm, comforting flavor in every spoonful.
Ingredients
4 slices bacon, chopped
1 tbsp butter
1 small onion, diced
2 cloves garlic, minced
3 tbsp all-purpose flour (or gluten-free flour)
3 cups milk
2 cups chicken broth
3 large russet potatoes, peeled and diced
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
Salt and pepper, to taste
Optional toppings: extra cheese, green onions, sour cream, bacon bits
Instructions
1. In a large pot, cook chopped bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
2. Drain excess grease, leaving about 1 tablespoon. Add butter and sauté onion until translucent, about 3–4 minutes.
3. Add garlic and cook for 1 more minute.
4. Stir in flour and cook for 1–2 minutes to form a roux.
5. Gradually whisk in milk and broth. Add potatoes and bring to a simmer.
6. Cook for 15–20 minutes, stirring occasionally, until potatoes are tender.
7. Use a potato masher or immersion blender to partially blend soup for a creamy texture.
8. Stir in cheddar cheese, sour cream, salt, and pepper. Heat until cheese melts.
9. Ladle into bowls and top with extra cheese, bacon, sour cream, and green onions.
Notes
For extra richness, use half-and-half in place of some milk.
Leave the soup chunky or fully blend for a smoother finish.
Great for leftovers—reheat gently and stir in a splash of broth if needed.