Description
Ready for the ultimate comfort in a bowl? This Creamy Loaded Baked Potato Soup is thick, rich, and filled with hearty ingredients like russet potatoes, crispy bacon, sharp cheddar, and sour cream. A perfect choice when you’re craving a quick dinner, easy recipe or a cozy cold-weather meal, it’s also a great meal prep option that reheats beautifully. Whether you’re after a hearty lunch, easy dinner idea, or just love comfort food, this creamy soup checks all the boxes with delicious simplicity.
Ingredients
4 large russet potatoes
6 slices bacon
1 cup shredded sharp cheddar cheese
1 small yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh chives or parsley
Instructions
1. Bake the potatoes at 400°F for about 1 hour until fork-tender. Cool slightly, peel, and chop.
2. In a large pot, cook the bacon until crispy. Remove and set aside, reserving 1 tablespoon of the drippings.
3. Add butter to the pot. Sauté diced onion and garlic until translucent and fragrant.
4. Sprinkle in flour and cook for 1–2 minutes, stirring constantly.
5. Gradually whisk in the chicken broth. Add chopped baked potatoes and simmer for 10–15 minutes.
6. Partially blend the soup using an immersion blender to thicken while keeping chunks.
7. Stir in heavy cream, sour cream, and cheddar cheese. Heat until cheese is melted and soup is creamy.
8. Serve topped with bacon, extra cheddar, and fresh herbs.
Notes
For a smoother soup, blend more of the mixture until fully creamy.
To lighten it up, swap heavy cream with half-and-half or whole milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg