Loaded Baked Potato Soup

This hearty and creamy Loaded Baked Potato Soup is the ultimate comfort food, packed with all the classic toppings of your favorite baked potato. It's a rich, satisfying meal that's perfect for a chilly evening.

Loaded Baked Potato Soup
  • Prep time: 12 minutes
  • Cook time: 28 minutes
  • Total time: 40 minutes
  • Servings: 6
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 4 slices bacon, diced
  • 1 cup yellow onion, chopped
  • 2 cloves garlic, minced
  • 8 cups russet potatoes, peeled and cubed (about 2.5 lbs)
  • 4 cups chicken broth
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh chives

Instructions

  1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are very tender.
  4. Carefully transfer about half of the soup mixture to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the blended soup to the pot.
  5. Stir in the milk and heavy cream. Heat gently over medium-low heat until warmed through, but do not boil.
  6. Season the soup with salt and pepper to taste.
  7. Ladle the soup into bowls. Top each serving with shredded cheddar cheese, sour cream, reserved bacon, and fresh chives.

Tips

  • For a thicker soup, use fewer potatoes or simmer uncovered for a bit longer.
  • Use an immersion blender for easier blending directly in the pot.
  • Adjust the amount of cheese and sour cream to your personal preference.

Frequently Asked Questions

How should I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I make this soup vegetarian?

Yes, you can make it vegetarian by omitting the bacon and using vegetable broth instead of chicken broth. Top with extra cheese and chives.

What kind of potatoes work best?

Russet potatoes are ideal because their starch content helps create a creamy texture when blended.