Loaded Baked Potato Soup

Warm up with our rich and creamy Loaded Baked Potato Soup! Packed with tender potatoes, crispy bacon, cheddar cheese, and a dollop of sour cream, this comforting classic is perfect for any cozy meal.

Course dinner, Main Course

Cuisine American

Keyword potato, soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 368kcal

Ingredients

8 slices bacon chopped, reserve 1-2 slices for garnish
3 tablespoons butter - unsalted
1 onion diced (medium)
2 cloves garlic minced
¼ cup all-purpose flour
32 oz chicken broth - low-sodium, 1 carton
5 russet potatoes peeled and cubed (large)
2 cups milk
1 cup cheddar cheese - shredded - plus more for garnish

Salt and pepper to taste

Green onions or chives, chopped for garnish

US Customary - Metric

Instructions

Working over medium heat, cook the bacon in a large Dutch oven until crispy.
Remove the cooked bacon, and place it on a plate lined with paper towels to drain. Leave 2 tbsp of the bacon grease in the pot.
Add the butter to the hot bacon grease, then add the diced onion. Cook for 3-4 minutes or until softened.
Stir in the garlic, and cook for another 30 seconds.
Sprinkle the flour over the onion mixture and stir well to coat. Continue to cook for 1-2 minutes.
Slowly stir in the chicken broth, stirring constantly while pouring to prevent lumps.
Add the cubed potatoes and bring the mixture to a boil.
Reduce heat to medium-low, cover, and simmer for 15-20 minutes or until the potatoes are tender.
Once the potatoes have softened, use a potato masher to break up some of the potatoes. This will thicken the soup and give it more texture. You can leave them mostly whole if you want a chunkier soup.
Stir in the milk, bacon, and cheese. Continue cooking until the cheese has melted. The soup should be creamy.
Add salt and pepper to taste.
Top with chopped bacon, shredded cheese, and chives when serving if desired.

Nutrition