Warm up with this incredibly creamy and rich Loaded Baked Potato Soup. It’s like a baked potato in a bowl, topped with bacon, cheese, and chives. Perfect for cold days!
The Best Ever Loaded Baked Potato Soup Recipe (Creamy & Hearty)
There is nothing quite as comforting on a cold, blustery day as a warm bowl of soup. And when that soup combines the savory flavors of a loaded baked potato, you know you’re in for a treat. This loaded potato soup is rich, creamy, and packed with all your favorite toppings.
It’s the ultimate comfort food. We start with a creamy potato base, simmered to perfection with chicken broth, milk, and heavy cream. Then, we blend it until it’s velvety smooth, leaving just enough chunks of potato for texture. Finally, we load it up with crispy bacon, sharp cheddar cheese, and fresh chives.
This soup is hearty enough to be a meal on its own, especially when served with a side of crusty bread. Here is how to make the best loaded baked potato soup recipe.
Recipe Card
Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 6
Ingredients:
4 large russet potatoes, baked, cooled, peeled, and cubed
6 slices bacon, divided
1/2 cup unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
1/2 cup all-purpose flour
4 cups chicken or vegetable broth
2 cups whole milk
1 cup heavy cream
1 cup shredded sharp cheddar cheese, plus more for topping
1/2 cup sour cream, plus more for topping
1/4 cup fresh chives, sliced
Salt and pepper to taste
Instructions:
Cook Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set it aside. Leave about 2 tablespoons of bacon fat in the pot.
Sauté Aromatics: Add the butter to the pot with the bacon fat. Once melted, add the diced onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Make Roux: Sprinkle the flour over the onions and butter. Stir constantly for 2 minutes to cook out the raw flour taste.
Add Liquid: Slowly whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer. Add the cubed, pre-baked potatoes.
Simmer and Blend: Reduce heat to low and simmer for 10 minutes. For a smoother soup, use an immersion blender to blend about half of the soup directly in the pot. Alternatively, transfer half the soup to a blender, blend, and return it to the pot.
Add Dairy: Stir in the whole milk and heavy cream. Heat through but do not bring to a rolling boil.
Add Cheese and Season: Remove from heat. Stir in the shredded cheddar cheese and sour cream until melted and combined. Season generously with salt and pepper to taste.
Serve: Ladle the soup into bowls. Top generously with the reserved crispy bacon, more shredded cheese, a dollop of sour cream, and fresh chives.
Conclusion
This loaded potato soup is a hug in a bowl. It’s rich, decadent, and incredibly satisfying. It’s the perfect way to use up leftover baked potatoes and transform them into something extraordinary. Give this recipe a try and let us know what you think in the comments!