Loaded Baked Potato Soup

This creamy Loaded Baked Potato Soup is packed with tender potatoes, crispy bacon, cheddar cheese, and a rich, creamy broth. Top it with sour cream, green onions, extra cheddar, and bacon for the ultimate cozy comfort food.

Prep Time15

Cook Time30

Total Time45

Servings:

Calories: 779kcal

Equipment

Dutch oven

Ingredients

2 lb baby potatoes cut into 1-inch pieces
1 lb bacon cut into small pieces
2 tbsp butter
1 medium yellow onion diced
5-6 cloves garlic minced
¼ cup all-purpose flour
2 cups milk
1 cup heavy cream
4 cups chicken broth
2 tsp chicken bouillon or chicken base, such as Better Than Bouillon
Salt to taste
Black pepper to taste
Pinch of cayenne pepper optional
1 cup shredded cheddar cheese plus more for topping

For topping:

Cheddar cheese
Sour cream
Reserved bacon
Green onions

Instructions

Cook the bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Transfer to a plate lined with paper towels and reserve 2–3 tablespoons for topping. Carefully discard the excess bacon grease, leaving about 2-3 tablespoons in the pot.
Sauté the aromatics: Add the butter and diced onion to the pot. Cook for about 5 minutes, until the onion has softened. Add the garlic and cook for 30 seconds, until fragrant.
Make the roux: Sprinkle the flour over the onion and garlic. Stir well and cook for 1–2 minutes.
Add the liquids: Slowly whisk in the milk, followed by the chicken broth, until smooth and well combined.
Season: Stir in the chicken base or bouillon, black pepper, and cayenne pepper, if using. Season lightly with salt, keeping in mind that the bacon, broth, bouillon, and cheese will add saltiness.
Cook the potatoes: Add the potatoes and bring the soup to a boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.
Mash: Use a potato masher to mash the potatoes to your desired consistency, leaving some chunks for texture.
Finish the soup: Reduce the heat to medium-low. Stir in the heavy cream, cheddar cheese, and most of the cooked bacon, reserving some for topping. Stir until the cheese is melted and the soup is creamy.
Serve: Ladle the soup into bowls and top with cheddar cheese, sour cream, reserved bacon, and green onions. Serve warm.

Notes

Cut the potatoes into similar-sized pieces so they cook evenly.
For a smoother soup, mash more of the potatoes. For a chunkier soup, mash less.
Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
Taste before adding additional salt because the bacon, chicken base, broth, and cheddar can all be salty.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat gently and add a splash of milk or broth if the soup has thickened too much.

Nutrition