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Loaded Baked Potato Soup – The Ultimate Comfort Bowl Everyone Loves

When it comes to classic American comfort food, few recipes are as universally loved as Loaded Baked Potato Soup. Creamy, hearty, cheesy, and packed with smoky bacon and tender potatoes, this soup delivers everything people crave during the cold fall and winter months
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 30 minutes
Servings: 5
Course: Main Course
Cuisine: American
Calories: 455
Ingredients Method

Ingredients
  

  • 4 large russet potatoes baked or boiled
  • 6 slices bacon diced
  • 3 tbsp butter
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • 1/2 tsp smoked paprika optional
  • 1/2 tsp garlic powder optional
  • Toppings optional but recommended:
  • Cheddar cheese green onions, sour cream, crispy bacon, chives

Method
 

  1. Cook the bacon in a large pot over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot for flavor.
  2. Sauté the aromatics. Add butter to the pot. Once melted, add onions and cook for 3–4 minutes until softened. Add garlic and sauté for 1 minute.
  3. Create the roux. Sprinkle the flour over the onions and stir for 1–2 minutes until thickened. This will help give the soup its creamy texture.
  4. Add liquids. Slowly whisk in the chicken broth and milk until smooth and slightly thickened.
  5. Add the potatoes. Peel the baked potatoes (optional) and roughly mash them into the soup. Stir well.
  6. Add cheese and sour cream. Mix until melted and fully incorporated.
  7. Season. Add salt, pepper, paprika, and garlic powder to taste.
  8. Simmer. Cook for 10–15 minutes until the soup thickens and becomes creamy.
  9. Serve hot topped with cheese, bacon, green onions, and sour cream.