Print

Creamy Ultimate Loaded Baked Potato Soup

creamy loaded baked potato soup - featured image
Print Recipe

A warm, creamy baked potato soup loaded with crispy bacon, sharp cheddar, and green onions, perfect for cozy dinners and easy to make in under an hour.

Ingredients

Scale
  • 3 large russet potatoes, baked until tender
  • 6 slices bacon, cooked until crispy and crumbled
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 4 cups low sodium chicken broth
  • 2 cups whole milk (or 2% or dairy-free milk like oat milk)
  • 4 ounces cream cheese, softened
  • 1 1/2 cups sharp cheddar cheese, shredded
  • Salt and freshly ground black pepper, to taste
  • 3 stalks green onions, thinly sliced
  • Sour cream (optional, for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Wash and poke the russet potatoes with a fork a few times. Place on a baking sheet and bake for about 45-60 minutes until soft when pierced with a fork. Let cool slightly, then peel and roughly mash. Set aside.
  2. While potatoes bake, fry bacon in a large pot over medium heat until crispy (about 8-10 minutes). Remove bacon and drain on paper towels. Reserve about 2 tablespoons of bacon fat in the pot for flavor.
  3. Add butter to the bacon fat and melt over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle flour over the onion-garlic mixture and stir constantly for 2 minutes to cook out the raw flavor.
  5. Slowly whisk in chicken broth, ensuring the roux dissolves smoothly. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes. Then stir in whole milk and cream cheese until melted and combined.
  6. Add the mashed baked potatoes to the pot and stir well. Simmer on low for 10-15 minutes, stirring occasionally. Use a hand blender to puree part of the soup for a smoother texture, leaving some chunks if desired.
  7. Add salt and freshly ground black pepper to taste. Fold in most of the shredded cheddar cheese, reserving some for topping. Stir until the cheese is melted and the soup is thick and creamy.
  8. Ladle soup into bowls and top with crispy bacon bits, green onions, and remaining cheddar cheese. Add a dollop of sour cream if desired. Serve warm.

Notes

Baking the potatoes instead of boiling enhances flavor. Use cream cheese for ultra-smooth texture. Stir continuously when making the roux to avoid lumps. Adjust thickness with milk or broth if needed. Soup reheats well; add milk or broth when warming leftovers. For vegetarian version, omit bacon and use vegetable broth with smoked paprika or liquid smoke.

Nutrition

Keywords: baked potato soup, creamy potato soup, loaded potato soup, bacon soup, comfort food, easy dinner, cheesy soup

Find it online: https://elvafood.com/creamy-ultimate-loaded-baked-potato-soup-recipe-easy-and-perfect-for-dinner/