Here’s a rich, creamy, comfort-food classic:
🥔 Loaded Baked Potato Soup
Thick, cheesy, and packed with all the baked-potato toppings you love.
🛒 Ingredients (Serves 4–6)
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4 large russet potatoes, baked and diced
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4 slices bacon, cooked and crumbled
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3 tbsp butter
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¼ cup all-purpose flour
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3 cups chicken broth
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2 cups milk (or half-and-half for richer soup)
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1 cup shredded cheddar cheese
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½ cup sour cream
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½ small onion, finely diced
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2 cloves garlic, minced
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Salt & black pepper to taste
Toppings
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Extra shredded cheddar
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Green onions
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More bacon
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Sour cream
👩🍳 Instructions
1️⃣ Cook the Bacon
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Cook bacon in a large pot until crispy.
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Remove and crumble.
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Leave about 1 tablespoon of bacon fat in the pot.
2️⃣ Build the Base
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Add butter to the pot.
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Sauté onion 3–4 minutes until soft.
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Add garlic and cook 30 seconds.
3️⃣ Make It Thick
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Stir in flour and cook 1–2 minutes.
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Slowly whisk in chicken broth.
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Add milk and simmer until slightly thickened (5–7 minutes).
4️⃣ Add Potatoes
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Stir in diced baked potatoes.
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Simmer 10 minutes.
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Lightly mash some of the potatoes for a thicker texture.
5️⃣ Make It “Loaded”
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Stir in cheddar cheese until melted.
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Add sour cream.
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Return bacon to pot (reserve some for topping).
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Season to taste.
🧀 Extra Creamy Tip
Blend 1–2 cups of the soup and return it to the pot for ultra-smooth texture.
🔥 Flavor Boost Ideas
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Add a splash of Worcestershire sauce
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Stir in a pinch of smoked paprika
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Use sharp cheddar for stronger flavor
❄️ Storage
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Refrigerate up to 4 days
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Thickens when cold — add a little milk when reheating
If you’d like, I can give you:
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A slow cooker version
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A lighter low-calorie version
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Or a restaurant-style extra thick version