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Creamy Loaded Baked Potato Soup Recipe Everyone Loves

loaded baked potato soup - featured image

A velvety, cheesy, loaded potato soup that’s perfect for chilly evenings and cozy weekends. This comforting dish is easy to make and endlessly customizable.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and diced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese
  • 6 slices bacon, cooked crispy and crumbled
  • Green onions, chopped (for garnish)
  • Salt and pepper, to taste

Instructions

  1. Cook the bacon: Heat a skillet over medium heat and cook the bacon until crispy. Remove and set aside on a paper towel-lined plate. Crumble when cooled.
  2. Prepare the potatoes: Peel and dice the russet potatoes into roughly 1-inch cubes. Set aside.
  3. Make the roux: In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to avoid lumps.
  4. Add liquid: Gradually whisk in the chicken broth, followed by the milk. Bring to a gentle simmer and cook for about 5 minutes.
  5. Add potatoes: Stir in the diced potatoes and cook for 20-25 minutes, or until they are tender and easily pierced with a fork.
  6. Mash for texture: Use a potato masher to break down the potatoes slightly for a creamy, chunky consistency. If you prefer a smoother soup, blend a portion using an immersion blender.
  7. Finish with flavor: Stir in the sour cream and shredded cheddar cheese until melted and incorporated. Season with salt and pepper to taste.
  8. Serve: Ladle the soup into bowls and top with crispy bacon, green onions, and any additional toppings you love. Enjoy warm!

Notes

If the soup gets too thick, add a splash of milk or broth to thin it out. Customize toppings with jalapeños, croutons, or diced avocado for a fun twist.

Nutrition

Keywords: potato soup, creamy soup, comfort food, loaded potato soup, easy soup recipe