Loaded Baked Potato Soup

Here’s a rich, comforting Loaded Baked Potato Soup recipe—creamy, hearty, and packed with all the toppings you love from a loaded baked potato.

Ingredients (Serves 6–8)

• 4 large russet potatoes, peeled and diced

• 6 slices bacon, chopped

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 4 cups (960 ml) chicken or vegetable broth

• 1 cup (240 ml) heavy cream (or milk for lighter version)

• 1 cup (100 g) shredded cheddar cheese

• Salt and pepper, to taste

• 2 green onions, chopped

• Optional toppings: extra cheese, sour cream, chopped chives, crumbled bacon

Instructions

1. Cook Bacon

1. In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp.

2. Remove bacon and set aside, leaving about 1–2 tablespoons of bacon fat in the pot.

2. Sauté Vegetables

1. Add onion to the bacon fat and sauté for 3–4 minutes until translucent.

2. Add garlic and cook 30 seconds until fragrant.

3. Cook Potatoes

1. Add diced potatoes to the pot.

2. Pour in chicken broth, just enough to cover the potatoes.

3. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.

4. Mash or Blend

• Mash some of the potatoes in the pot for a thicker soup, or use an immersion blender for a smoother texture.

5. Add Cream and Cheese

1. Stir in heavy cream and cheddar cheese until cheese melts and the soup is creamy.

2. Season with salt and pepper to taste.

6. Serve

• Ladle into bowls and top with reserved bacon, extra shredded cheese, green onions, and sour cream if desired.

Tips

• For extra flavor, roast the potatoes first before adding to the soup.

• Can be made ahead and reheated—the soup thickens when cooled; add a splash of milk or broth when reheating.

• For a low-carb version, omit the peeled potatoes and use cauliflower florets instead.

If you want, I can also give a “super creamy keto-friendly loaded baked potato soup” version that uses cauliflower and cream cheese but tastes just like the real deal.