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Loaded Baked Potato Soup

Loaded Baked Potato Soup

Enjoy this creamy Loaded Baked Potato Soup made with potatoes, bacon,
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

Main Soup Base
  • Potatoes — 800 g to 1 kg russet or starchy potatoes work best
  • Onion — 1 medium finely chopped
  • Garlic — 3 cloves minced
  • Butter — 2 tbsp
  • Olive oil — 1 tbsp for sauté balance
  • All-purpose flour — 2 tbsp for thickening
  • Milk — 2 cups
  • Chicken or vegetable broth — 3 cups
  • Heavy cream — ½ cup optional — for extra richness
  • Salt — to taste
  • Black pepper — to taste
The “Loaded” Part — Toppings & Flavor
  • Cooked bacon — 4 to 5 strips chopped
  • Grated cheddar cheese — 1 cup
  • Sour cream — 2 to 3 tbsp
  • Spring onions or chives — chopped
  • A tiny pinch of paprika optional — but trust me… nice touch

Equipment

  • Large soup pot or Dutch oven
  • Frying pan (for bacon)
  • Wooden spoon or ladle
  • Potato masher (or fork)
  • Cutting board + knife

Method
 

How To Make Loaded Baked Potato Soup — Step-By-Step
  1. Alright — stove on… let’s do this slowly… like we’re chatting while cooking.
Step 1 — Cook The Bacon
  1. Heat a pan — cook bacon until crispy.
  2. Don’t rush it.
  3. Crispy bacon = flavor magic.
  4. Set bacon aside. Keep a little of the bacon fat.
  5. Trust me — we’re using that.
Step 2 — Sauté The Onion & Garlic
  1. In your soup pot:
  2. Add butter + a tiny splash of bacon fat + olive oil
  3. Let it melt
  4. Add chopped onion
  5. Cook slow… until soft and golden
  6. Add garlic — quick stir… don’t burn it
  7. And honestly — that smell?
  8. That’s when you know good things are coming.
Step 3 — Add Flour (The Soupy Secret)
  1. Sprinkle flour into the pot.
  2. Stir gently.
  3. This forms the base — like a light roux.
  4. No panic — we’re not making fancy French sauce — just thickening.
  5. Give it 30–40 seconds.
Step 4 — Add Milk & Broth (Slowly)
  1. Pour milk in — slowly.
  2. Whisk or stir so it doesn’t clump.
  3. Then add broth.
  4. It’ll look thin now — but don’t worry — potatoes will thicken it beautifully.
Step 5 — Add Potatoes & Simmer
  1. Add potato cubes.
  2. Salt. Pepper.
  3. Let it simmer on medium-low heat until potatoes soften.
  4. Not boiling hard — just gentle bubbles.
  5. Patience is flavor.
Step 6 — Mash… But Not Fully
  1. Here’s the fun part.
  2. Use a masher.
  3. Mash some potatoes… leave some chunky.
  4. That’s what gives the soup real texture.
  5. Too smooth → feels like baby puree
  6. Too chunky → feels like stew
  7. We’re finding that creamy-chunky sweet spot.
Step 7 — Stir In Cream & Sour Cream
  1. Add:
  2. Heavy cream (optional but beautiful)
  3. Sour cream (tangy magic)
  4. Taste.
  5. Adjust salt.
  6. Add a little cracked black pepper.
  7. Take a deep breath.
  8. Looks cozy already.
Step 8 — Finish With Toppings
  1. Serve in bowls.
  2. Top with:
  3. Bacon bits
  4. Cheddar cheese
  5. Chives
  6. Extra sour cream (if you’re like me… yeah)
  7. It looks like a baked potato just… melted into happiness.
  8. And honestly — that first spoonful?
  9. Warm. Savory. Slightly smoky. Comforting.
  10. Perfect.