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Creamy loaded baked potato soup with melted cheese, crispy bacon, and chives.

Creamy Loaded Baked Potato Soup Perfection

This creamy, comforting, and flavor-packed loaded baked potato soup is a true culinary masterpiece. With a delicate balance of starchy potatoes, rich dairy, and savory seasonings, it's the ultimate in cozy, satisfying soup perfection.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium russet potatoes, peeled and diced
  • 6 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup crumbled bacon
  • 3 green onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • large pot
  • Saucepan
  • whisk
  • Ladle

Method
 

  1. In a large pot, bring the diced potatoes and broth to a boil over high heat. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
  2. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, to create a roux.
  3. Gradually whisk the heavy cream into the roux and continue cooking until the mixture thickens, about 5 minutes.
  4. Add the thickened cream mixture to the cooked potatoes and broth. Stir in the sour cream, salt, and pepper. Simmer for an additional 5 minutes, or until the soup has reached your desired consistency.
  5. Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, and sliced green onions.

Notes

For the perfect creamy texture, it's important to strike the right balance between the starchy potatoes, the dairy, and the seasoning. The addition of sour cream provides a tangy counterpoint that complements the other ingredients beautifully. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.