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loaded baked potato soup

Creamy Loaded Baked Potato Soup Recipe

A rich and hearty soup made with baked potatoes, crispy bacon, cheddar cheese, and a creamy, velvety base — the ultimate comfort in a bowl.
Prep Time 15 minutes
Cook Time 34 minutes
Servings: 6
Calories: 400

Ingredients
  

  • 4 slices Thick-cut bacon, chopped
  • 2 tbsp Unsalted butter
  • 1 medium Yellow onion
  • 3 Garlic cloves
  • 2 tbsp All-purpose flour
  • cups Russet potatoes
  • cups Yukon Gold potatoes
  • cups Low-sodium chicken broth
  • cups Whole milk
  • ½ cup Sour cream
  • 1 cup Sharp cheddar cheese
  • To taste Salt
  • To taste Black pepper

Method
 

  1. Crisp the Bacon: In a heavy pot, cook bacon over medium heat until crispy. Remove and drain on paper towels. Leave 2 tablespoons of bacon fat in the pot.
  2. Build the Base: Add butter and chopped onion to the pot. Sauté until soft and translucent, about 5–7 minutes. Add garlic and cook for 30 seconds.
  3. Make the Roux: Sprinkle flour over onion mixture. Stir and cook 1–2 minutes until golden. This step prevents the floury taste later.
  4. Add Liquids & Potatoes: Gradually whisk in chicken broth and milk. Stir in both types of potatoes — mashed baked russets and diced golds. Simmer gently for 15–20 minutes.
  5. Stir in Sour Cream & Cheese: Reduce heat and stir in sour cream and shredded cheddar. Stir until melted and creamy. Season to taste with salt and pepper.
  6. Serve Loaded: Ladle into bowls and top with reserved bacon, extra cheese, scallions, and a dollop of sour cream.

Notes

  • Potato Precision Matters: Blend textures for the perfect bowl — some potatoes should melt into the base, others should hold shape. It's contrast, not chaos.
  • Controlled Thickness: A well-made roux sets the foundation. Let it cook just enough to lose its floury bite, and watch your soup hold its body without becoming paste.
  • Heat with Intention: Sauté your onions low and slow — golden, not browned. That sweetness is your background music, not a loud solo.
  • Dairy Deserves Gentleness: Never rush sour cream or cheese into boiling broth. Stir them in off heat to keep your finish smooth, not split.
  • Finish with Flair: The right toppings aren’t extras — they’re essential. Crispy bacon, sharp cheese, and a cool dollop bring every creamy bite back to life.