Here’s a creamy, hearty Loaded Baked Potato Soup—full of potatoes, cheese, bacon, and all the toppings you love 🥔🧀🥓
Loaded Baked Potato Soup
Ingredients (6 servings)
- 4 large russet potatoes, peeled and diced
- 4 slices bacon
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk (or cream for extra richness)
- 1 cup shredded cheddar cheese
- Salt & black pepper, to taste
- Optional toppings: sour cream, green onions, extra cheese, more bacon
Instructions
- Cook bacon
In a large pot, cook bacon until crispy. Remove, crumble, and set aside. Leave a little bacon fat in the pot. - Sauté vegetables
Add onion and garlic to the pot. Sauté 3–4 minutes until softened. - Cook potatoes
Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender. - Mash or blend
Use a potato masher or immersion blender to partially mash the soup, leaving some chunks for texture. - Add milk & cheese
Stir in milk and shredded cheddar until smooth. Heat gently until cheese melts. Season with salt and pepper. - Finish with toppings
Serve hot with crumbled bacon, sour cream, green onions, and extra cheese.
Tips & Variations
- Thicker soup: Mash more potatoes or add 2 tbsp flour while sautéing onions.
- Creamy version: Use heavy cream instead of milk.
- Vegetarian: Omit bacon and use vegetable broth.
- Slow cooker: Cook potatoes, onions, and broth on low 6–7 hours; add milk and cheese at the end.
This soup is perfect for cold nights, cozy lunches, or a hearty dinner.
If you want, I can also give a keto-friendly version that keeps it creamy without potatoes. Do you want me to?
