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Loaded Baked Potato Soup

Delicious bowl of Loaded Baked Potato Soup with toppings

This creamy and comforting Loaded Baked Potato Soup captures all the flavors of a classic baked potato in a warm and satisfying bowl. Topped with your favorite fixings, it’s the perfect quick and easy meal for a chilly day.

Ingredients

Scale
  • 6 medium Russet potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese, for garnish
  • 1/4 cup crumbled cooked bacon, for garnish
  • 2 tablespoons chopped green onions, for garnish

Instructions

  1. In a large pot or Dutch oven, combine the cubed potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  2. While the potatoes are simmering, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  3. Gradually whisk in the milk and heavy cream into the roux, ensuring there are no lumps. Bring to a simmer, stirring occasionally, until the sauce has thickened slightly.
  4. Once the potatoes are tender, remove the pot from the heat. Use an immersion blender to partially blend the soup until it reaches your desired consistency. You can leave some chunks of potato for a heartier soup. Alternatively, you can carefully transfer the soup to a regular blender in batches.
  5. Stir in the cream sauce, salt, and pepper into the soup. Heat gently over low heat until heated through. Do not boil.
  6. Remove from heat and stir in the sour cream.
  7. Ladle the soup into bowls and garnish with shredded cheddar cheese, crumbled bacon, and chopped green onions.
  8. Serve immediately.

Notes

For a richer flavor, try using bacon grease instead of butter for the roux. Serve with crusty bread or grilled cheese sandwiches for a complete meal.