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–+ servings
Loaded Baked Potato Soup

Creamy Loaded Baked Potato Soup for Cozy Nights In

This Loaded Baked Potato Soup combines velvety potatoes, rich cheddar, and crispy bacon for a perfect comforting dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 4 large Russet Potatoes Can substitute with Yukon Gold for buttery flavor.
  • 1 medium Onion
  • 3 cloves Garlic Fresh garlic preferred.
  • 4 cups Chicken Broth Substitute with vegetable broth for vegetarian option.
  • 2 tablespoons Butter Can substitute with olive oil for dairy-free.
  • 1/4 cup All-Purpose Flour Can substitute with cornstarch for gluten-free.
  • to taste Salt
  • to taste Black Pepper
For Creaminess and Flavor
  • 1 cup Heavy Cream Can use whole milk or half-and-half for lighter version.
  • 1 cup Shredded Cheddar Cheese Can substitute with vegan cheese alternative.
  • 1/2 cup Sour Cream Greek yogurt is a suitable alternative.
For Toppings
  • 4 slices Bacon Omit for vegetarian/vegan versions, or replace with crispy mushroom bacon.
  • 3 stems Green Onions Can substitute with chives if needed.

Equipment

  • Large pot
  • Immersion blender
  • Skillet

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of butter in a large pot over medium heat. Add 1 diced onion and sauté until translucent, about 5 minutes.
  2. Incorporate 3 minced garlic cloves into the pot, stirring for another minute until fragrant.
  3. Sprinkle in 1/4 cup of all-purpose flour, stirring continuously for 2-3 minutes until golden.
  4. Gradually whisk in 4 cups of chicken broth, bringing to a gentle boil.
  5. Add 4 large diced Russet potatoes, stir well, reduce heat to low, cover and let simmer for about 20 minutes.
  6. Blend with an immersion blender until desired creaminess is reached.
  7. Stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese until melted.
  8. Add salt and black pepper to taste; cook 4 slices of bacon until crispy, then drain on paper towel.
  9. Ladle soup into bowls, topped with crumbled bacon, sour cream, cheese, and green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 12gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Consider serving with crusty bread or a salad for a complete meal. Let leftovers cool before storing in an airtight container for up to 4 days.

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