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Steaming bowl of creamy Loaded Baked Potato Soup with toppings.

Creamy Perfect Loaded Baked Potato Soup

This creamy and comforting loaded baked potato soup is the ultimate comfort food. Featuring a velvety potato base, crispy bacon, tangy sour cream, and melted cheddar cheese, this soup is a true culinary triumph.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 580
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 cup shredded cheddar cheese, plus more for garnish
  • 6 slices bacon, cooked and crumbled, plus more for garnish
  • 3 green onions, sliced, plus more for garnish
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • large pot
  • Saucepan
  • whisk
  • Ladle
  • cutting board
  • knife

Method
 

  1. In a large pot, cover the diced potatoes with the broth and bring to a boil over high heat.
  2. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are very tender.
  3. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Gradually whisk in the heavy cream and continue cooking until the mixture thickens, about 3-5 minutes.
  5. Add the cream mixture to the cooked potatoes and broth, and stir to combine.
  6. Stir in the sour cream, 1 cup of shredded cheddar cheese, crumbled bacon, and sliced green onions. Season with salt and pepper to taste.
  7. Serve hot, garnished with additional cheddar cheese, bacon, and green onions.

Notes

For a thicker soup, you can mash some of the cooked potatoes before adding the cream mixture. You can also experiment with different types of cheese, such as Monterey Jack or Gouda, to find your perfect flavor profile. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.