Loaded Baked Potato Soup 🥔🧀🥓✨

 

“Creamy, Cheesy, and Packed with All the Flavors of a Classic Loaded Baked Potato!”

This Loaded Baked Potato Soup is rich, hearty, and loaded with tender potatoes, crispy bacon, melted cheese, and all your favorite toppings. It’s the ultimate comfort food for chilly nights or any time you’re craving a creamy, cozy bowl of deliciousness.

Ingredients

For the Soup Base:

  • 6 slices bacon, diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (for thickening)
  • 4 cups chicken broth (or vegetable broth)
  • 2 cups whole milk (or half-and-half for extra creaminess)
  • 2 cups heavy cream
  • 4 large russet potatoes, peeled and diced into 1/2-inch cubes
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for depth of flavor)

Toppings:

  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 3 green onions, sliced
  • Additional crispy bacon pieces
  • Extra shredded cheese

Instructions

Step 1: Cook the Bacon

  1. In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy, about 5–7 minutes.
  2. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.

Step 2: Sauté the Aromatics

  1. Add the chopped onion to the bacon grease and cook for 4–5 minutes, or until softened.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 3: Make the Roux

  1. Add the butter to the pot and melt it. Sprinkle in the flour and whisk constantly for 1–2 minutes to cook off the raw flour taste.
  2. Gradually pour in the chicken broth, whisking to prevent lumps, followed by the milk and heavy cream. Stir until smooth.

Step 4: Cook the Potatoes

  1. Add the diced potatoes, salt, pepper, and smoked paprika to the pot.
  2. Bring the soup to a gentle boil, then reduce the heat to low. Simmer uncovered for 15–20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

Step 5: Blend for Creaminess (Optional)

  1. For a creamier soup, use an immersion blender to partially blend the soup, leaving some potato chunks for texture.
    • Alternatively, scoop out about 1/3 of the soup, blend it in a regular blender, and return it to the pot.

Step 6: Add Cheese and Finish

  1. Stir in the shredded cheddar cheese, sour cream, and half of the crispy bacon until melted and combined. Adjust seasoning if needed.

Step 7: Serve and Garnish

  1. Ladle the soup into bowls and top with shredded cheddar, sliced green onions, crispy bacon, and a dollop of sour cream.

Why You’ll Love This Recipe

  • Loaded with Flavor: It’s like eating a fully-loaded baked potato in a bowl!
  • Creamy and Comforting: Rich and velvety, with cheesy goodness in every bite.
  • Perfect for Any Occasion: Great for cozy dinners, potlucks, or as a make-ahead meal.

Pro Tips for Success

  1. Potato Choice: Use russet potatoes for a fluffy texture or Yukon Gold for a creamier consistency.
  2. Add Toppings: Treat the soup like a baked potato—customize it with toppings like jalapeños, chives, or even crumbled sausage.
  3. Make Ahead: This soup reheats beautifully. Store leftovers in the fridge for up to 4 days.

Serving Suggestions

  • Serve with crusty bread, garlic toast, or warm biscuits to soak up the creamy goodness.
  • Pair with a light green salad for a complete meal.

This Loaded Baked Potato Soup is a perfect bowl of comfort food, ideal for cozy nights and sure to impress the entire family. Enjoy every creamy, cheesy, bacon-filled bite! 🥔🧀🥓✨

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