Go Back

Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup is a rich, creamy, and comforting dish that brings all the flavors of a classic loaded baked potato into a warm, hearty bowl.
Print Recipe Pin Recipe

Equipment

  • - Large pot or Dutch oven
  • - Cutting board & knife
  • - Potato masher (optional)
  • - Ladle
  • Measuring cups and spoons

Ingredients
  

  • #### **For the Soup**
  • - 6 medium Russet potatoes peeled and diced
  • - 6 slices bacon chopped
  • - 1 small onion finely chopped
  • - 3 cloves garlic minced
  • - 3 cups chicken broth
  • - 2 cups whole milk
  • - 1 cup heavy cream
  • - 1/2 teaspoon salt
  • - 1/2 teaspoon black pepper
  • - 1/2 teaspoon smoked paprika optional
  • - 1 cup shredded sharp cheddar cheese
  • - 1/2 cup sour cream
  • - 2 tablespoons unsalted butter
  • #### **For Garnish**
  • - Additional shredded cheddar cheese
  • - Extra crispy bacon bits
  • - Chopped green onions
  • - Sour cream

Instructions
 

  • #### **Step 1: Cook the Bacon**
  • In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy.
  • Remove with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pot.
  • #### **Step 2: Sauté the Aromatics**
  • Add chopped onions to the bacon fat and cook until soft (about 3 minutes).
  • Stir in garlic and cook for another 30 seconds until fragrant.
  • #### **Step 3: Cook the Potatoes**
  • Add diced potatoes, chicken broth, salt, pepper, and smoked paprika (if using).
  • Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
  • #### **Step 4: Blend the Soup**
  • Use a potato masher to mash some of the potatoes for a thick consistency.
  • For a smoother soup, use an immersion blender or blend in batches.
  • #### **Step 5: Add Dairy & Cheese**
  • Stir in milk, heavy cream, butter, cheddar cheese, and sour cream.
  • Simmer on low for another 5 minutes, stirring until creamy and smooth.
  • #### **Step 6: Serve & Garnish**
  • Ladle soup into bowls and top with extra shredded cheddar, crispy bacon bits, chopped green onions, and a dollop of sour cream.
  • Serve hot with crusty bread or garlic toast.