Introduction
Loaded Baked Potato Soup is a creamy, hearty soup that captures all the flavors of a fully loaded baked potato in every spoonful. With tender potatoes, smoky bacon, sharp cheddar cheese, and green onions, it’s perfect for cozy dinners or a comforting lunch.
⏱️ Prep Time
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
🧰 Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Potato masher or immersion blender (optional)
📝 Ingredients (Serves 6)
- 6 large russet potatoes, peeled and diced
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese, plus extra for topping
- Salt and black pepper, to taste
- ½ teaspoon smoked paprika (optional)
- 2–3 green onions, sliced (for garnish)
- Sour cream, for serving (optional)
📌 Ingredient Notes
- Potatoes: Russets provide a creamy texture when mashed.
- Bacon: Adds smokiness; increase for more flavor.
- Cheese: Sharp cheddar melts beautifully and adds depth.
- Cream: Use heavy cream for a richer soup or half-and-half for lighter texture.
👩🍳 Instructions
- Cook Bacon
- In a large soup pot, cook chopped bacon over medium heat until crisp. Remove and set aside, leaving a small amount of bacon fat in the pot.
- Sauté Onion and Garlic
- Add onion to the pot and cook 3–4 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Cook Potatoes
- Add diced potatoes, chicken broth, salt, pepper, and smoked paprika.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Blend Soup (Optional)
- Mash some of the potatoes in the pot or use an immersion blender to create a creamier texture.
- Add Cream and Cheese
- Stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Taste and adjust seasoning.
- Serve
- Ladle into bowls and top with cooked bacon, green onions, extra cheddar, and a dollop of sour cream if desired.
🧾 Nutrition Facts (Approx. per serving)
- Calories: 380 kcal
- Protein: 15 g
- Carbohydrates: 30 g
- Fat: 22 g
- Sodium: 710 mg
💡 Tips
- For extra thick soup, mash more potatoes before adding cream.
- Reheat gently to prevent curdling.
- Add a pinch of cayenne for a little kick.
🔄 Variations
- Vegetable Boost: Stir in broccoli or corn for extra nutrition.
- Extra Cheesy: Mix in cream cheese or pepper jack for more richness.
- Slow Cooker: Combine ingredients (except cream and cheese) and cook on LOW 4–6 hours, then add cream and cheese before serving.
- Low-Carb: Replace potatoes with cauliflower florets.
