Loaded Baked Potato Soup
Loaded baked potato soup combines tender potatoes, crispy bacon, melted cheddar, and sour cream in a rich, creamy broth. This one-pot comfort classic delivers baked potato flavors in spoon form.
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Loaded baked potato soup combines tender potatoes, crispy bacon, melted cheddar, and sour cream in a rich, creamy broth. This one-pot comfort classic delivers baked potato flavors in spoon form.
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Chop the bacon into small pieces.
In a large pot over medium heat, cook the bacon until nice and crispy.
Using a slotted spoon, remove the crispy bacon and set it aside on a paper towel-lined plate. Reserve some for garnish.
Pour out most of the bacon grease, leaving about 3-4 tablespoons in the pot.
Add the diced onion and minced garlic to the pot and cook until the onions are translucent.
Add the butter and allow it to melt completely.
Whisk in the flour to create a roux, and cook for about a minute.
Slowly whisk in the milk, a little at a time, until smooth. Then whisk in the heavy cream, sour cream, and chicken broth.
Bring the soup to a simmer.
Stir in the cooked and chopped potatoes.
Season to taste with chicken bouillon powder, paprika, salt, and pepper.
Stir in the shredded cheddar cheese until it's fully melted and incorporated.
Add most of the crispy bacon back into the soup, stirring to combine.
Ladle the soup into bowls and garnish with the reserved crispy bacon, extra shredded cheese, chopped chives, and a dollop of sour cream.
Store in an airtight container in the refrigerator for up to 4 days. Reheat over medium heat on the stovetop, stirring gently and thinning with milk as needed.
Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of milk if the soup thickens during storage.
Half-and-half works as a lighter substitute, though the soup will be less rich. Avoid non-dairy creamers, which can separate when reheated.
Whisk the flour into melted butter thoroughly before adding liquids to avoid lumps. Stir frequently while adding milk and cream to emulsify smoothly.
Yes. Double all ingredients and cook bacon in batches if needed. Increase simmering time by 5–10 minutes to ensure potatoes are tender throughout.
Russet or Yukon gold potatoes hold their shape and absorb flavors well. Avoid waxy varieties like red potatoes, which can become mushy.
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