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A delectable bowl of creamy Loaded Baked Potato Soup, featuring tender potatoes, crispy bacon, melted cheese, and fresh chives.

Ultimate Loaded Baked Potato Soup

A comforting and indulgent soup that combines the classic flavors of a loaded baked potato with a rich, creamy texture.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium Russet potatoes, peeled and cubed
  • 4 cups chicken or vegetable broth
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup shredded cheddar cheese, plus more for serving
  • 1/2 cup sour cream, plus more for serving
  • 6 slices bacon, cooked and crumbled, plus more for serving
  • 2 green onions, sliced, plus more for serving
  • Salt and pepper to taste

Equipment

  • large pot
  • Separate saucepan
  • whisk
  • cutting board
  • knife

Method
 

  1. In a large pot, bring the broth and cubed potatoes to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
  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 in the milk, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
  4. Add the thickened milk mixture to the cooked potatoes and broth. Stir in the cheddar cheese, sour cream, bacon, and green onions. Season with salt and pepper to taste.
  5. Serve the soup hot, topped with additional cheddar cheese, sour cream, bacon, and green onions.

Notes

For the best texture, use starchy Russet potatoes. Experiment with different types of cheese to find your preferred flavor profile. The roux is key to achieving the perfect consistency, so be sure to cook it properly.