Description
Creamy loaded baked potato soup packed with tender potatoes, crispy bacon, cheddar cheese, and sour cream. This comforting soup delivers all the flavors of a classic loaded baked potato in a rich and hearty bowl.
Ingredients
- 6 medium russet potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 cup green onions, sliced
Instructions
- Cook the chopped bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add diced onion to the pot and cook until softened, about 4 minutes.
- Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add butter and let it melt, then sprinkle in the flour. Stir continuously for about 1–2 minutes to form a roux.
- Gradually whisk in the chicken broth until smooth.
- Add diced potatoes and bring the soup to a gentle boil.
- Reduce heat and simmer for 15–20 minutes until the potatoes are tender.
- Lightly mash some of the potatoes in the pot to thicken the soup while leaving some chunks.
- Stir in milk, heavy cream, cheddar cheese, sour cream, salt, pepper, and smoked paprika.
- Cook for another 5 minutes until the cheese is melted and the soup is creamy.
- Top with crispy bacon and sliced green onions before serving.
Notes
- For a thicker soup, mash more of the potatoes or add an extra tablespoon of flour to the roux.
- You can substitute half-and-half for the milk and cream.
- Top with extra cheese, bacon bits, or chives for a fully loaded presentation.
- Use vegetable broth and omit bacon for a vegetarian variation.
- The soup thickens as it cools, so add a little broth or milk when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American