Loaded Baked Potato Soup — Don’t LOSE This Recipe!
Creamy, cheesy, and loaded with all your favorite baked potato toppings! This comforting soup is packed with tender potatoes, crispy bacon, garlic, cheese, and a rich, creamy broth. Perfect for a cozy family dinner!
Ingredients
- 4 large potatoes, scrubbed and baked
- 8 slices bacon
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup yellow onion, finely diced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Salt and black pepper, to taste
- Chopped green onions, for garnish
Instructions
- Bake the potatoes at 400°F (200°C) until tender, about 45–60 minutes. Let them cool slightly, then peel and chop them into chunks.
- Cook the bacon in a large pot until crispy. Remove the bacon and crumble it, leaving about 1 tablespoon of bacon drippings in the pot.
- Add the butter, onion, and garlic. Cook for 2–3 minutes until fragrant and softened.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth, milk, and heavy cream. Cook until the soup begins to thicken.
- Add the chopped baked potatoes and gently mash some of them with a potato masher for a creamy texture.
- Stir in the cheddar cheese and sour cream until smooth and creamy.
- Season with salt and black pepper to taste.
- Serve hot and top with crispy bacon, extra cheese, sour cream, and chopped green onions.
Rich, creamy, cheesy, and absolutely irresistible!