Loaded Baked Potato Soup Recipe: All the Flavor of a Baked Potato in a Bowl

You know that moment when you bite into a perfectly loaded baked potato—crispy bacon, melted cheese, a dollop of sour cream—and everything feels right with the world? Now imagine all of that cozy goodness in a warm, creamy bowl of soup. That's exactly what this loaded baked potato soup delivers. It's the kind of recipe that started as a happy accident in my kitchen on a rainy Sunday, and it's been a family favorite ever since. Rich, hearty, and topped with all the fixings, this soup is comfort food at its finest—and it comes together in under an hour. Let's dive in!

Ingredients

• 6 large russet potatoes, baked and scooped out (or boiled and cubed)
• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups half-and-half or whole milk
• 1 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For topping: extra bacon, cheddar, sour cream, sliced green onions

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
2. Add the butter and diced onion to the pot. Cook for 4-5 minutes until softened, then add the garlic and cook 30 seconds more.
3. Stir in the flour and cook for 1 minute, whisking constantly.
4. Gradually pour in the chicken broth, whisking to combine. Add the potatoes and bring to a simmer.
5. Simmer for 15 minutes, then use a potato masher or immersion blender to break down the potatoes to your desired consistency.
6. Reduce heat to low and stir in the half-and-half, sour cream, cheddar cheese, salt, and pepper. Stir until the cheese melts and the soup is smooth.
7. Ladle into bowls and top generously with bacon, cheddar, sour cream, and green onions.

Chef's Tips & Tricks

• Bake your potatoes first: Baking them adds a deeper, sweeter flavor than boiling alone.
• Add cheese off the heat: Stir in cheese at low heat to keep it creamy and prevent stringiness.
• Thicken as needed: For a thicker soup, mash more potatoes or add a cornstarch slurry.
• Make it a meal: Serve with crusty bread or a side salad for a complete dinner.

This loaded baked potato soup is pure comfort in a bowl, and I can't wait for you to experience it in your own kitchen. It's perfect for game days, cozy nights in, or anytime you need a little extra warmth. Make a big pot, gather your favorite people, and enjoy every spoonful. And if you love it as much as I do, share the recipe with a friend—good food is meant to be shared!