Here’s a rich, creamy Loaded Baked Potato Soup—just like your favorite restaurant version, packed with bacon, cheese, and all the good stuff 🥔🧀
Loaded Baked Potato Soup
Ingredients (serves 6):
- 4 large russet potatoes, baked and peeled (or peeled & diced if you prefer)
- 6 slices bacon, cooked and crumbled
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2½–3 cups milk (whole milk works best)
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2–3 green onions, sliced
- Salt & black pepper to taste
Instructions:
- Prepare potatoes
Bake potatoes at 400°F (205°C) for about 1 hour until tender. Scoop flesh into a bowl and lightly mash (leave some chunks). - Cook bacon
In a large pot, cook bacon until crispy. Remove and set aside, leaving about 1 tbsp bacon fat in the pot. - Make the base
Add butter to the pot. Once melted, whisk in flour and cook 1–2 minutes until lightly golden. - Add liquids
Slowly whisk in milk and chicken broth. Bring to a gentle simmer, stirring often, until thickened. - Add potatoes
Stir in mashed potatoes. Simmer 10–15 minutes, stirring occasionally. - Finish the soup
Lower heat. Stir in cheddar cheese and sour cream until melted and creamy. Season with salt and pepper. - Serve loaded
Top with bacon, green onions, extra cheese, and a dollop of sour cream.
Tips & Variations:
- Extra thick: Blend half the soup and stir it back in.
- Slow cooker: Add everything except cheese & sour cream; cook on LOW 6–7 hours, stir those in at the end.
- Lighter version: Use half-and-half or milk instead of cream, turkey bacon, or reduced-fat cheese.
If you’d like, I can also share a 5-ingredient version, a slow cooker dump recipe, or a copycat restaurant-style ultra-thick version.
