- 4 medium russet potatoes, peeled and diced
- 4 slices bacon, cooked until crispy and crumbled
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, sliced (plus extra for garnish)
- Salt and black pepper, to taste
Optional Toppings:
- Extra crumbled bacon
- Shredded cheddar cheese
- Fresh parsley, chopped
- Sour cream or Greek yogurt
- Crushed potato chips or breadcrumbs (for added crunch)
Step-by-Step Instructions
1. Cook the Bacon
- In a large pot or Dutch oven over medium heat, cook the bacon until crispy. Remove the bacon from the pot and set aside on a paper towel-lined plate to drain. Crumble once cooled.
2. Sauté the Base
- In the same pot with the leftover bacon grease, melt the butter over medium heat.
- Stir in the flour and cook for 1–2 minutes, whisking constantly, to create a roux.
- Gradually pour in the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a simmer until it thickens slightly.
3. Add the Potatoes
- Add the diced potatoes to the pot and season with salt and black pepper.
- Simmer for 10–15 minutes, or until the potatoes are tender but not falling apart.
4. Blend (Optional)
- For a creamier texture, use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, skip this step if you prefer a chunkier soup.
5. Finish the Soup
- Stir in the heavy cream, shredded cheddar cheese, and sour cream until the cheese is melted and the soup is smooth and creamy.
- Add half of the crumbled bacon and most of the green onions (reserve some for garnish). Stir to combine.
6. Serve and Enjoy
- Ladle the soup into bowls and top with the remaining crumbled bacon, shredded cheddar cheese, green onions, and any optional toppings like sour cream or crushed potato chips.
- Enjoy every spoonful of this creamy, cheesy, and indulgent Loaded Baked Potato Soup!
- Perfect as a standalone meal or paired with crusty bread, dinner rolls, or a side salad for a complete spread.
Tips for Success
- Use Fresh Ingredients: Freshly shredded cheese melts better than pre-shredded cheese, which often contains anti-caking agents.
- Switch Proteins: Substitute bacon with turkey bacon or plant-based alternatives for variety.
- Add Veggies: Stir in sautéed mushrooms, spinach, or roasted corn for extra nutrition and depth of flavor.
- Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream to loosen the soup if needed.
Why This Recipe Works
This Loaded Baked Potato Soup combines the creamy richness of cheddar cheese and sour cream with the hearty textures of tender potatoes and crispy bacon into a dish that’s both satisfying and indulgent. The customizable options allow you to tailor the recipe to your taste, while the simple preparation ensures consistent results. Whether served as a standalone soup or customized with your favorite toppings, this recipe delivers big on taste and ease without requiring advanced cooking skills.
Conclusion: A Dish Everyone Will Love
Whether you’re craving something creamy and comforting, looking for a way to elevate your weeknight dinners, or simply want to enjoy a homemade treat, this Loaded Baked Potato Soup is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this soup might just inspire others to try it too! 🍴✨