Description
Loaded Baked Potato Soup is a creamy, comforting soup made with mashed russet potatoes, crispy bacon, cheddar cheese, and a blend of milk and cream. It’s packed with savory flavors and topped with traditional baked potato fixings like green onions and sour cream, perfect for a hearty meal any time of the year.
Ingredients
Scale
Soup Base
- 4 large russet potatoes, baked, peeled, and roughly mashed
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
Optional Toppings
- Chopped green onions
- Extra shredded cheese
- Crumbled bacon
- Sour cream
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
- Sauté Onion and Garlic: Add the diced onion to the pot and sauté for 4–5 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds. Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes to form a roux.
- Add Liquids and Potatoes: Gradually whisk in the chicken broth, then add the milk and cream. Bring to a gentle simmer. Add the mashed baked potatoes, salt, pepper, and smoked paprika if using. Stir to combine and let simmer for 10–15 minutes, stirring occasionally.
- Incorporate Cheese and Sour Cream: Stir in the shredded cheddar cheese and sour cream until melted and smooth. Adjust seasoning to taste.
- Serve and Garnish: Ladle into bowls and top with reserved bacon, green onions, extra cheese, and a dollop of sour cream if desired.
Notes
- For a smoother texture, use an immersion blender to blend part of the soup.
- You can use leftover baked potatoes to save time.
- Substitute gluten-free flour to make this recipe gluten-free.
- Adjust the smoked paprika amount or omit for a milder flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg
