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Loaded Baked Potato Soup

A rich and creamy soup inspired by a classic loaded baked potato, packed with tender potatoes, cheese, bacon, and sour cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 russet potatoes peeled and diced
  • 4 tbsp unsalted butter
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups chicken broth
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
Toppings
  • 1 cup shredded cheddar cheese
  • 0.75 cup sour cream
  • 6 slices bacon cooked and crumbled

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Potato masher
  • Measuring cups

Method
 

  1. Melt butter in a large pot over medium heat and cook onion until soft.
  2. Add garlic and cook briefly until fragrant.
  3. Stir in flour and cook for one minute.
  4. Slowly whisk in chicken broth until smooth.
  5. Add potatoes, salt, and pepper; simmer until tender.
  6. Lightly mash potatoes for a creamy texture.
  7. Stir in milk and cream, then remove from heat.
  8. Mix in sour cream and cheddar cheese until smooth.

Notes

For best results, add toppings just before serving.