Description
This Loaded Baked Potato Soup is creamy, cheesy, and packed with everything you love about a baked potato—bacon, green onions, cheddar, and sour cream. A family favorite perfect for chilly nights.
Ingredients
▢ 6 slices bacon, chopped
▢ 1 small onion, diced
▢ 3 cloves garlic, minced
▢ 3 tablespoons all-purpose flour
▢ 3 cups chicken broth
▢ 3 large russet potatoes, baked, peeled, and roughly mashed
▢ 1 cup whole milk
▢ 1 cup sour cream
▢ 1 ½ cups shredded cheddar cheese
▢ Salt and black pepper, to taste
▢ Chopped green onions, for garnish
▢ Extra shredded cheese and cooked bacon, for topping
Instructions
1. In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon grease in the pot.
2. Add diced onion and cook until soft, about 3–4 minutes. Stir in minced garlic and cook another 30 seconds.
3. Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux.
4. Slowly whisk in chicken broth, making sure there are no lumps.
5. Stir in mashed baked potatoes and bring to a simmer. Cook for 5–10 minutes, stirring occasionally.
6. Add milk, sour cream, and shredded cheddar. Stir until cheese is melted and soup is smooth and creamy.
7. Season with salt and pepper to taste.
8. Ladle soup into bowls and top with extra cheese, crispy bacon, and green onions.
Notes
• Use leftover baked potatoes to save time.
• Swap sour cream for Greek yogurt if you prefer.
• For a smoother texture, blend half the soup with an immersion blender before adding the cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 65mg