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–+ servings
loaded baked potato soup

How to Make Creamy Loaded Baked Potato Soup

This creamy and comforting Loaded Baked Potato Soup is packed with all the flavors of a classic loaded baked potato! Filled with tender potatoes, crispy bacon, cheddar cheese, and topped with sour cream, chives, and more, it’s perfect for cozy nights and quick meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 430 kcal

Ingredients
  

  • For the Soup:
  • 6 slices bacon chopped
  • 3 tbsp unsalted butter
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large russet potatoes peeled and diced
  • 1 cup shredded cheddar cheese
  • Salt and black pepper to taste
  • Optional Toppings:
  • Sliced green onions or chives
  • Sour cream
  • Additional shredded cheddar cheese
  • Crumbled bacon

Instructions
 

  • Cook the Bacon:
  • In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
  • Sauté Vegetables:
  • In the same pot, melt butter and add chopped onion. Cook until softened, about 3-4 minutes. Add garlic and cook for another 1 minute.
  • Make the Base:
  • Sprinkle flour over the onions and garlic, stirring to create a roux. Cook for 1-2 minutes until golden and bubbly. Gradually whisk in chicken broth, milk, and heavy cream.
  • Cook the Potatoes:
  • Add diced potatoes to the pot and bring to a simmer. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
  • Blend the Soup:
  • Using an immersion blender, blend the soup partially to thicken it while leaving some potato chunks. (Alternatively, transfer half of the soup to a blender, blend until smooth, and return to the pot.)
  • Add Cheese:
  • Stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
  • Serve:
  • Ladle the soup into bowls and garnish with crispy bacon, green onions, sour cream, and extra cheese.

Notes

  • Make It Lighter: Use low-fat milk and skip the heavy cream for a lighter version.
  • Potato Options: Yukon Gold potatoes can be used for a creamier texture.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition

Calories: 430kcalCarbohydrates: 30gProtein: 15gFat: 30gSaturated Fat: 15gSugar: 5g
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