Loaded Baked Potato Soup

Creamy, cheesy, hearty, and packed with all the flavors of a fully loaded baked potato! Crispy bacon, tender potatoes, sharp cheddar, sour cream, and green onions come together in one incredibly comforting bowl. This is the kind of cozy soup everyone asks for seconds of!

🛒 Ingredients

• 6 slices bacon, chopped
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 4 cups whole milk
• 2 pounds russet potatoes, peeled and cut into small cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese, for topping
• 3 green onions, sliced
• Extra crispy bacon, for topping

 Instructions

1. Cook the Bacon

Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the pot.

2. Sauté the Onion and Garlic

Add the diced onion to the pot and cook for 3–4 minutes, until softened. Add the minced garlic and cook for another 30 seconds.

3. Make the Creamy Base

Add the butter and let it melt. Sprinkle in the flour and whisk continuously for about 1 minute to create a smooth roux.

Slowly pour in the chicken broth while whisking, followed by the milk. Continue stirring until everything is well combined.

4. Add the Potatoes

Add the cubed potatoes, salt, black pepper, and smoked paprika. Bring the soup to a gentle boil, then reduce the heat and simmer for about 15–20 minutes, or until the potatoes are completely tender.

5. Make It Creamy

Use a potato masher to mash some of the potatoes directly in the pot, leaving some chunks for texture. You can also blend part of the soup if you prefer a smoother consistency.

6. Add Cheese and Sour Cream

Reduce the heat to low. Stir in 1 cup of shredded cheddar cheese until completely melted.

Remove the pot from the heat and stir in the sour cream until smooth and creamy.

7. Add the Bacon

Stir about half of the crispy bacon into the soup, saving the rest for topping.

8. Serve

Ladle the hot soup into bowls and top each serving with:

• Extra shredded cheddar cheese
• Crispy bacon
• Sliced green onions
• A spoonful of sour cream

Serve hot and enjoy!

 Pro Tip

For an extra-thick and creamy soup, mash more of the potatoes before adding the cheese and sour cream. For a chunkier soup, simply mash a small portion and leave the rest of the potatoes whole.