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Creamy Loaded Baked Potato Soup Recipe

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★★★★★

4.6 from 131 reviews

This Creamy Loaded Baked Potato Soup is a rich and comforting dish made with tender baked potatoes, crispy bacon, sharp cheddar cheese, and a creamy blend of milk and heavy cream. It’s the perfect hearty soup to warm you up on a chilly day, combining classic baked potato flavors in a smooth, velvety soup form.

Ingredients

Scale

Soup Base

  • 4 large baked potatoes, peeled and diced
  • 6 slices bacon, chopped
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream

Cheese & Cream

  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream

Seasoning & Garnish

  • Salt to taste
  • Black pepper to taste
  • Chopped green onions for garnish

Instructions

  1. Cook the Bacon: Place chopped bacon in a large pot and cook over medium heat until it’s crispy. Remove the bacon from the pot using a slotted spoon and set aside for garnish.
  2. Sauté Onion and Garlic: Add butter to the same pot with bacon drippings, then add finely chopped onion and minced garlic. Cook until the onion becomes soft and fragrant, about 3-5 minutes.
  3. Add Flour: Sprinkle the all-purpose flour into the pot and stir constantly for one minute to cook out the raw flour taste, creating a roux to thicken the soup.
  4. Add Broth Slowly: Gradually pour in the chicken broth while stirring continuously to prevent lumps. Stir until the mixture is smooth.
  5. Add Potatoes: Add the peeled and diced baked potatoes into the pot. Stir everything together and bring the mixture to a gentle boil.
  6. Simmer the Soup: Reduce the heat to low and simmer for 15 minutes. Stir occasionally to prevent the soup from sticking to the bottom of the pot.
  7. Mash for Thickness: Use a potato masher to mash some of the potatoes in the pot, leaving some chunks intact for texture and body.
  8. Add Milk and Cream: Pour in the whole milk and heavy cream. Stir gently to combine and continue to cook for another five minutes, allowing the soup to heat through and become creamy.
  9. Add Cheese and Sour Cream: Stir in shredded cheddar cheese and sour cream until fully melted and the soup is smooth and rich.
  10. Season and Garnish: Season the soup to taste with salt and black pepper. Ladle the hot soup into bowls and top each serving with the reserved crispy bacon and chopped green onions. Serve immediately.

Notes

  • Using baked potatoes adds depth of flavor but you can also use boiled potatoes in a pinch.
  • For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or use a plant-based bacon alternative.
  • Adjust milk and cream quantities for desired soup thickness.
  • Leftover soup keeps well refrigerated for up to 3 days and reheats gently on the stovetop.
  • For extra creaminess, use full-fat dairy products.

Keywords: Creamy Potato Soup, Loaded Baked Potato Soup, Cheesy Potato Soup, Comfort Soup Recipe, Bacon Potato Soup

Find it online: https://foodbylina.com/creamy-loaded-baked-potato-soup-recipe/