Loaded Baked Potato Soup
Description
This Loaded Baked Potato Soup is rich, creamy, and packed with classic baked potato toppings. Made with tender russet potatoes, crispy bacon, butter, and cheese, it’s a comforting bowl of warmth that’s perfect for chilly nights or an easy family dinner.
Ingredients
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4 large russet potatoes, peeled and diced
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6 slices bacon, chopped
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½ cup butter
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⅓ cup all-purpose flour
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4 cups chicken broth
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2 cups milk
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1 cup heavy cream
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1½ cups shredded cheddar cheese
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½ cup sour cream
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp onion powder
Optional Toppings
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Extra shredded cheddar cheese
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Crumbled bacon
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Chopped green onions or chives
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Sour cream
Directions
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Cook the Bacon
In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon grease in the pot. -
Cook the Potatoes
Add diced potatoes to the pot along with chicken broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until potatoes are fork-tender. -
Make the Roux
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute until lightly golden. -
Create the Creamy Base
Slowly whisk milk and heavy cream into the roux. Cook, stirring constantly, until thickened. -
Combine Soup
Pour the creamy mixture into the pot with the potatoes. Stir well to combine. -
Add Cheese & Seasoning
Reduce heat to low. Stir in shredded cheddar cheese, sour cream, salt, pepper, garlic powder, and onion powder until smooth and creamy. -
Finish with Bacon
Stir in most of the cooked bacon, reserving some for topping. -
Serve
Ladle into bowls and top with extra cheese, bacon, and green onions if desired.