Description
Indulge in the ultimate comfort food with this creamy Loaded Baked Potato Soup! Packed with tender potatoes, crispy bacon, melted cheddar, and rich sour cream, this hearty soup is perfect for warming up on chilly nights. Ready in just an hour, it’s the perfect blend of creamy, cheesy, and savory flavors—just like a loaded baked potato in a bowl!
Ingredients
Units
Scale
- 4 large russet potatoes, peeled and diced
- 6 slices bacon, cooked and crumbled
- 1/2 cup butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk (or heavy cream for extra creaminess)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for extra depth)
- 1/4 cup chopped green onions (for garnish)
Instructions
- Cook the Bacon – In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate.
- Sauté the Aromatics – In the same pot, melt butter and sauté the onion until soft, about 3-4 minutes. Add garlic and cook for another 30 seconds.
- Make the Roux – Sprinkle in the flour, stirring continuously for 1-2 minutes until golden.
- Add Liquids & Potatoes – Slowly whisk in the chicken broth and milk, stirring until smooth. Add the diced potatoes, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the potatoes are tender.
- Blend for Creaminess – Use a potato masher for a chunkier texture or an immersion blender to make it ultra-creamy.
- Add the Cheese & Sour Cream – Stir in the cheddar cheese, sour cream, and half of the cooked bacon until melted and combined.
- Serve & Garnish – Ladle into bowls and top with the remaining bacon, green onions, and extra cheese. Enjoy warm!
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Swap russet potatoes for Yukon golds for a buttery texture.
- Add a pinch of cayenne pepper for a spicy kick!
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Comfort Food, Dinner
- Method: Stovetop
- Cuisine: American
