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Best Loaded Baked Potato Soup Recipe

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This loaded baked potato soup is the ultimate comfort food, featuring a velvety smooth broth with chunky potato bites, smoky bacon, and sharp cheddar cheese. It’s quick to make in under 45 minutes and perfect for impressing guests or enjoying a cozy night in.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 4 large russet potatoes, peeled and cubed (about 2 pounds)
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • Salt and black pepper to taste
  • Optional garnishes: extra shredded cheddar, crumbled bacon, sliced green onions, and a dollop of sour cream

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lay bacon strips in a single layer. Bake for 15-18 minutes until crispy. Remove to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve 2 tablespoons of bacon grease for the soup.
  2. In a large Dutch oven or pot, heat the reserved bacon grease over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the butter to the pot and let it melt. Sprinkle the flour over the onions and garlic, stirring constantly with a wooden spoon. Cook for 2-3 minutes until the mixture is golden and smells nutty.
  4. Slowly pour in the chicken broth while whisking to prevent lumps. Add the cubed potatoes and bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes until the potatoes are fork-tender.
  5. Using an immersion blender, blend about half of the soup directly in the pot, leaving some chunks for texture. If using a regular blender, carefully transfer half the soup to the blender, blend until smooth, then return to the pot.
  6. Reduce the heat to low. Stir in the heavy cream, sour cream, and shredded cheddar cheese. Stir gently until the cheese is fully melted and the soup is smooth. Do not let it boil.
  7. Taste the soup and add salt and pepper as needed. Ladle into bowls and top with crumbled bacon, extra shredded cheddar, sliced green onions, and a dollop of sour cream. Serve immediately.

Notes

For best results, grate your own cheese from a block to avoid anti-caking agents. Keep heat low when adding dairy to prevent curdling. The soup thickens as it sits; thin with broth or milk when reheating. For freezing, leave out cream and cheese, then add when reheating.

Nutrition

Keywords: loaded baked potato soup, potato soup with bacon, creamy potato soup, comfort food, easy soup recipe, dinner party soup

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