Loaded Baked Potato Soup is the ultimate comfort food in a bowl—creamy, rich, and brimming with all the flavors of a classic loaded baked potato. This soup features tender chunks of russet potatoes simmered in a velvety base of milk, butter, and sour cream, then topped with crispy bacon, sharp cheddar cheese, and fresh green onions. It’s perfect for chilly evenings, cozy weekends, or when you’re craving something indulgent and satisfying. Best of all, it’s easy to make and customizable to your
Ingredients:
- 4 slices bacon, diced
- 5 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3½ cups milk (or more, as needed)
- 3 russet potatoes, peeled and cubed
- 2 green onions, thinly sliced
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Kosher salt and freshly ground black pepper, to taste
Optional toppings: extra cheese, bacon bits, chives, or a dollop of sour cream
Instructions:
1. Cook the Bacon
- In a large stockpot or Dutch oven, cook the diced bacon over medium heat until browned and crispy, about 6–8 minutes.
- Transfer the bacon to a paper towel-lined plate and set aside.
- Discard most of the bacon fat, leaving about 1 tablespoon in the pot for flavor.
2. Make the Roux
- Add the butter to the pot and melt over medium heat.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture is lightly golden and bubbling. This forms the base of your creamy soup.
3. Add the Milk
- Gradually whisk in the milk, ensuring there are no lumps.
- Continue to cook, whisking constantly, until the mixture thickens slightly, about 2–3 minutes.
4. Simmer the Potatoes
- Stir in the cubed potatoes and green onions.
- Bring the mixture to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
5. Finish the Soup
- Stir in the shredded cheddar cheese, sour cream, and half of the cooked bacon.
- Season with salt and pepper to taste.
- If the soup is too thick, add a splash of milk to reach your desired consistency.
6. Serve
- Ladle the soup into bowls and top with the remaining bacon, extra cheese, and green onions or chives.
- Serve hot with crusty bread or garlic toast on the side.
Tips & Variations:
- Texture Control: For a chunkier soup, leave the potato cubes whole. For a smoother texture, mash some of the potatoes with a spoon or use an immersion blender.
- Make It Vegetarian: Skip the bacon and use vegetable broth instead of bacon fat for sautéing. Add smoked paprika for a hint of smoky flavor.
- Add Protein: Stir in diced cooked chicken or ham for a heartier version.
- Cheese Options: Sharp cheddar is classic, but feel free to mix in Monterey Jack, Gruyère, or even a bit of cream cheese for extra richness.
Serving Suggestions:
- Pair with a crisp green salad for balance.
- Serve in bread bowls for a fun and filling presentation.
- Add a side of roasted vegetables or grilled cheese sandwiches for a complete meal.
Why You’ll Love It:
- Creamy and comforting: Like a hug in a bowl.
- Customizable: Add your favorite toppings or mix-ins.
- Family-friendly: Loved by kids and adults alike.
- Make-ahead friendly: Tastes even better the next day.
Loaded Baked Potato Soup is everything you love about a baked potato—cheesy, creamy, and savory—transformed into a soul-warming soup. Whether you’re feeding a crowd or just treating yourself, this recipe is sure to become a go-to favorite. Want a slow cooker version or a low-carb cauliflower twist next? 🥓🧀