Why I Love This Recipe

If I’m craving something cozy, this soup is always near the top of the list. It has everything I love about a loaded baked potato, just in soup form. It’s thick, creamy, packed with tender potatoes, and topped with crispy bacon, cheddar cheese, and green onions. Add a piece of crusty bread on the side, and dinner is done.

Enjoying The Leftovers

This soup reheats really well, so it’s a great one to make ahead. I like to save the bacon and green onions for serving so they stay crisp and fresh.

Storing

Store the soup in an airtight container in the refrigerator for up to 4 days. Keep the toppings in separate containers and add them after reheating for the best texture.

Reheating

Warm the soup gently on the stovetop or in the microwave, stirring occasionally until heated through. If it’s thicker than you’d like after being refrigerated, add a splash of milk or chicken broth until it reaches your desired consistency. Top with bacon, shredded cheddar, sour cream, and green onions just before serving.

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Loaded Baked Potato Soup

This Loaded Baked Potato Soup is thick, creamy, and packed with tender potatoes, crispy bacon, cheddar cheese, and sour cream for all the flavors of a classic loaded baked potato. It's an easy comfort food dinner that's perfect for chilly nights, meal prep, or whenever you're craving a cozy bowl of soup.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
US M
Servings 8

Ingredients

  • 2 1/2 lbs russet potatoes diced
  • 1 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 4 cloves fresh garlic, minced
  • 32 oz chicken bone broth or stock
  • 1-2 cups whole milk
  • 1/2 cup sour cream
  • 1 pack bacon
  • 1 cup shredded cheddar cheese
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tsp dried chives
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp cayenne
For the roux
  • 1/4 cup butter
  • 1/4 cup flour
For the garnish
  • Shredded cheddar cheese
  • Bacon bits
  • Sour cream
  • Green onions
  • Chives
US – M

Instructions

  • In a large pot, heat the avocado oil over medium heat.
  • Add the diced onion and garlic, and sauté until the onion is translucent, about 3-5 minutes.
  • Add the diced potatoes, broth, and all of the seasonings. Mix well.
  • Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
  • While the soup is boiling, preheat the oven to 400. Place the bacon in an even layer on a foil-lined baking sheet. Bake in the oven for 13-16 minutes or until the bacon reaches your desired crispiness. Once done, remove it from the oven and set aside to cool. Once cool, cut into small pieces and set aside.
  • Now, let’s make the roux. In a separate saucepan, melt the butter over medium heat.
  • Whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a paste. It should be slightly golden but not browned.
  • Once the potatoes are tender, gradually whisk the roux into the soup. Keep the heat on a medium-low simmer and stir continuously until the mixture thickens. This takes about 4-5 minutes to thicken.
  • Finally, add 1 cup of milk, sour cream, and shredded cheddar cheese. Stir until well combined and heated through. If the soup is too thick, add one more cup of milk to reach your desired consistency.
  • Now, it’s time to assemble. Pour some soup into your bowl and top with shredded cheddar cheese, a spoonful of sour cream, bacon bits, sliced green onions, and chives. Enjoy!

Equipment

large pot
measuring cups
cutting board

Nutrition Per Serving

Calories: 442kcal | Carbohydrates: 38g | Protein: 14g | Fat: 26g | Fiber: 3g