Loaded Baked Potato Soup

Y’all, this Loaded Baked Potato Soup is like a baked potato hugged you back. 🥔 Cozy season is officially ON, and this is the soup to celebrate it.

It starts with crispy bacon, and then the onion cooks right in those drippings. Butter, flour and chicken broth make a smooth base, the potatoes simmer until tender, and you mash some of them right in the pot to thicken it. Then the cream, cheddar and sour cream go in, and it’s everything you love about a loaded baked potato, in a bowl.

It serves 6 and all comes together in one big pot. Pile on the toppings: bacon, extra cheddar, sour cream and green onions.

Why You’ll Love It

• All the loaded potato flavor. Bacon, cheddar, sour cream and green onions.
• Thick and creamy. Mashing some of the potatoes in the pot makes it extra hearty.
• One pot. From crispy bacon to finished soup, it’s all in one pot.
• Family-sized. It serves 6.
• Toppings bar friendly. Set out the toppings and let everyone load up their own bowl.

Ingredients You’ll Need

• Bacon: Diced and cooked crisp. Save the drippings for cooking the onion.
• Onion and garlic: Cooked in the bacon drippings for big flavor.
• Butter and flour: Make a roux that thickens the soup.
• Chicken broth: The soup base.
• Russet potatoes: Peeled and diced. Russets get soft and fluffy.
• Heavy cream, cheddar and sour cream: Stirred in at the end for that creamy, cheesy finish.
• Salt, pepper and green onions: For seasoning and topping.

You’ll find the exact amounts and steps in the printable recipe card below.

How to Make It

Cook the diced bacon in a large pot until it’s crisp, then scoop it out and leave the drippings behind. Cook the onion in those drippings, then add the garlic. Melt in the butter, whisk in the flour, and slowly add the chicken broth until it’s smooth. Add the diced potatoes and let them simmer until they’re tender. Now mash some of the potatoes right in the pot (or blend half) so the soup gets nice and thick. Stir in the cream, cheddar and sour cream until everything is melted and creamy, and season with salt and pepper. Ladle it up and load it with bacon, more cheese, sour cream and green onions.

Tips for the Best Loaded Baked Potato Soup

• Keep the drippings. Lift the bacon out with a slotted spoon and leave the drippings in the pot to cook the onion.
• Whisk slowly. Add the chicken broth a little at a time so the soup stays smooth.
• Mash for thickness. Mash some of the potatoes right in the pot, or blend half, for a thicker soup.
• Save some toppings. Set aside extra bacon, cheddar and sour cream to pile on top.

What’s your ultimate cozy-weather comfort food? This one’s right at the top of the list. 🍂

Loaded Baked Potato Soup

Like a baked potato hugged you back. Bacon, potatoes, cream, cheddar and sour cream in one cozy pot.

Print Recipe Pin Recipe

Servings: 6 servings

Course: Soup

Ingredients Equipment Method Notes

Ingredients

  

• 6 slices bacon diced
• 1 onion diced
• 3 cloves garlic minced
• 3 tbsp butter
• 3 tbsp flour
• 4 cups chicken broth
• 2 lbs russet potatoes peeled and diced
• 1 cup heavy cream
• 1 cup shredded cheddar cheese plus more for topping
• ½ cup sour cream plus more for topping
• Salt and black pepper to taste
• Sliced green onions for topping

Equipment

• Large pot
• Slotted spoon

Method

 

1. In a large pot, cook bacon until crisp. Remove with a slotted spoon; leave the drippings.
2. Sauté onion in the drippings 5 minutes; add garlic and cook 30 seconds.
3. Melt in the butter, whisk in flour, and cook 1 minute. Slowly whisk in chicken broth until smooth.
4. Add potatoes and simmer 15–20 minutes until tender.
5. Mash some of the potatoes right in the pot for thickness (or blend half). Stir in cream, cheddar, and sour cream until melted. Season with salt and pepper.
6. Serve topped with bacon, extra cheddar, sour cream, and green onions!

Notes

For a thicker soup, mash some of the potatoes right in the pot, or blend half.