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Loaded Baked Potato Soup

This loaded baked potato soup is rich, creamy, and packed with all the flavors of a classic baked potato—cheddar cheese, crispy bacon, sour cream, and green onions. Perfect for a cozy meal on a chilly day, this comforting soup is easy to make and absolutely delicious. Serve it with crusty bread for the ultimate comfort food experience!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Servings 6
Calories 320 kcal

Ingredients
  

  • 4 large russet potatoes baked, peeled, and diced
  • 6 slices bacon cooked and crumbled
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese plus extra for garnish
  • ½ cup sour cream
  • 2 green onions sliced, for garnish
  • Salt & black pepper to taste
  • 1 teaspoon smoked paprika optional

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Poke potatoes with a fork, place directly on oven rack, and bake for 50-60 minutes until tender.
  • Let cool, then peel and dice into small cubes. (Shortcut: Microwave for 8-10 minutes, flipping halfway through.)
  • In a large pot or Dutch oven, cook the bacon over medium heat until crispy (7-8 minutes).
  • Remove bacon, drain on paper towels, and set aside. Reserve some bacon grease in the pot for flavor.
  • In the same pot, melt 3 tablespoons butter over medium heat.
  • Add chopped onion and cook until soft (5 minutes).
  • Stir in minced garlic and cook for 30 seconds until fragrant.
  • Sprinkle 3 tablespoons flour over the onions, stirring constantly for 1-2 minutes to create a smooth base.
  • Slowly whisk in 4 cups chicken broth, stirring to prevent lumps.
  • Pour in 2 cups milk and 1 cup heavy cream, then bring to a gentle simmer for 5 minutes to thicken.
  • Stir in diced baked potatoes and let cook for 10 minutes, stirring occasionally.
  • Mash some of the potatoes with the back of a spoon for a thicker texture.
  • Reduce heat to low and stir in 1½ cups cheddar cheese until fully melted.
  • Turn off heat and stir in ½ cup sour cream for a creamy, tangy finish.
  • Add salt, black pepper, and smoked paprika (if using) to taste.
  • Ladle into bowls and top with crispy bacon, extra cheese, green onions, and a dollop of sour cream.
  • Serve hot with crusty bread or garlic toast for the best experience.

Notes

Storage & Reheating:

  • Fridge: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm on the stove over low heat, adding a splash of milk or broth if needed.
  • Freezing: Not recommended, as dairy-based soups tend to separate.