Loaded Baked Potato Soup – Don’t LOSE this Recipe

This Loaded Baked Potato Soup is the ultimate comfort food—thick, creamy, and packed with all the fixings of a classic baked potato. It is a hearty household staple that transforms simple ingredients into a rich, satisfying meal perfect for a cold evening.

Ingredients

• 6 large Russet potatoes, peeled and cubed
• 1 lb bacon, diced and cooked until crispy
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded (plus extra for garnish)
• 1/2 cup sour cream
• Salt and black pepper to taste
• Fresh chives or parsley, chopped

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Instructions

1. Crisp the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside on paper towels, but keep about 2 tablespoons of the bacon fat in the pot.
2. Sauté Aromatics: Add the diced onion to the bacon fat and cook until translucent (about 5 minutes). Stir in the minced garlic and cook for another 60 seconds until fragrant.
3. Create the Base: Sprinkle the flour over the onions and garlic, whisking constantly for 1-2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth and milk, whisking continuously to ensure no lumps form.
4. Simmer the Potatoes: Add the cubed potatoes to the pot. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
5. Texture Control: For a creamier soup, use a potato masher to lightly crush about half of the potatoes directly in the pot. If you prefer a chunkier texture, leave them as they are.
6. Add the Creamy Elements: Stir in the heavy cream, sour cream, shredded cheddar cheese, and half of the crispy bacon. Continue to stir over low heat until the cheese is completely melted and the soup is heated through.
7. Season and Serve: Season with salt and pepper to taste. Ladle the hot soup into bowls and garnish generously with the remaining bacon, extra cheddar cheese, and fresh chives.