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Amazing Loaded Baked Potato Soup: 5 Must-Try Tips

Loaded Baked Potato Soup
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This Loaded Baked Potato Soup recipe delivers all the comforting flavors of your favorite baked potato in a creamy, delicious soup. Perfect for a cozy meal.

Ingredients

Scale
  • 4 large Russet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 pound bacon, chopped
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • Salt and black pepper to taste
  • Optional toppings: chopped chives, extra shredded cheddar cheese, extra sour cream, extra bacon bits

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon grease in the pot.
  2. Add the chopped onion to the pot with the bacon grease and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Carefully transfer about half of the soup to a blender (or use an immersion blender) and blend until smooth. Return the blended soup to the pot.
  5. Stir in the milk and heavy cream. Heat gently over medium-low heat until warmed through, but do not boil.
  6. Stir in the shredded cheddar cheese and sour cream until the cheese is melted and the soup is smooth.
  7. Season with salt and black pepper to taste.
  8. Ladle the soup into bowls. Garnish with the reserved crispy bacon bits and any other desired toppings such as chopped chives, extra cheddar cheese, or sour cream.

Notes

  • For a thicker soup, use less broth or simmer uncovered for a few extra minutes.
  • If you prefer a smoother soup, blend all of the soup instead of half.
  • You can substitute vegetable broth for chicken broth to make this vegetarian.
  • For a richer flavor, use half-and-half instead of milk and cream.

Nutrition

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