Loaded baked potato soup

Here’s a rich, cozy Loaded Baked Potato Soup — creamy, cheesy, and packed with all the classic toppings 🥔🧀

🥔 Loaded Baked Potato Soup

Ingredients

• 4 large russet potatoes, baked and cubed (about 3–4 cups)

• 6 slices bacon, cooked and crumbled

• 3 tbsp butter

• ¼ cup all-purpose flour

• 3 cups chicken broth

• 2 cups whole milk (or half-and-half for extra richness)

• 1 cup sour cream

• 1½ cups shredded sharp cheddar cheese

• 3 green onions, sliced

• Salt & black pepper to taste

Instructions

1. Bake the potatoes
   Bake at 400°F (200°C) for about 45–60 minutes until tender. Cool slightly, then cube (peel optional).

2. Make the base
   In a large pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux.

3. Add liquids
   Slowly whisk in chicken broth, then milk. Simmer until slightly thickened (5–7 minutes).

4. Add potatoes & flavor
   Stir in baked potatoes, half the bacon, salt, and pepper. Lightly mash some of the potatoes for a thicker texture.

5. Finish creamy
   Reduce heat to low. Stir in sour cream and cheddar cheese until melted and smooth.

6. Serve loaded
   Top with remaining bacon, extra cheese, green onions, and a dollop of sour cream.

🧀 Make It Even Better

• Add a pinch of smoked paprika for depth.

• Stir in a splash of hot sauce for a subtle kick.

• For thicker soup, simmer longer or add extra mashed potato.