Go Back
–+ servings
Loaded Baked Potato Soup

Creamy Loaded Baked Potato Soup That's Pure Comfort in a Bowl

This Loaded Baked Potato Soup is rich, creamy, and satisfying, making it the perfect comfort food for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizers
Cuisine American
Servings 6 bowls
Calories 320 kcal

Equipment

  • Large pot
  • Immersion Blender
  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Knife
  • ladle

Ingredients
  

For the Soup Base

  • 4 cups chicken broth use low-sodium for better salt control
  • 4 medium russet potatoes peeled and diced
  • 1 medium onion chopped
  • 2 cloves garlic fresh minced

For the Creaminess

  • 2 cups milk whole or plant-based
  • 1 cup heavy cream
  • ½ cup sour cream

For the Flavor

  • 6 slices bacon cooked and crumbled
  • 1 ½ cups sharp cheddar cheese shredded

For Thickening

  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour

For Seasoning

  • to taste salt
  • to taste pepper

For Garnish

  • ¼ cup chives freshly chopped

Instructions
 

Step-By-Step Instructions

  • Cook the bacon in a large pot over medium heat for 8–10 minutes until crispy. Remove and let drain, leaving 1 tablespoon of bacon grease in the pot.
  • Add 4 tablespoons of butter to the pot with the bacon grease. Once melted, add the chopped onion and minced garlic. Sauté for 5–7 minutes until the onion is translucent.
  • Stir in 2 tablespoons of flour and cook for 1–2 minutes until it forms a paste.
  • Gradually whisk in 4 cups of chicken broth, stirring for about 2–3 minutes until smooth.
  • Add the diced russet potatoes and bring to a boil. Reduce heat and simmer for about 15 minutes until tender.
  • Using an immersion blender, blend the soup until smooth or partially blended for a chunkier texture.
  • Stir in 2 cups of milk, 1 cup of heavy cream, and ½ cup of sour cream. Season with salt and pepper. Simmer for 5–7 minutes.
  • Stir in the crumbled bacon and 1 ½ cups of cheddar cheese until melted.
  • Ladle into bowls and garnish with remaining cheese, bacon, and chives. Serve hot.

Notes

This soup is freezer-friendly and can be stored in the fridge for up to 3 days.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 1mg
Keyword Comfort Food, Freezer-Friendly, Hearty Soup, Loaded Baked Potato Soup, weeknight dinner
Tried this recipe?Let us know how it was!