Loaded Baked Potato Soup Recipe
A few years ago, I decided to make loaded baked potato soup for dinner after seeing a version of it at a local restaurant. I had all the ingredients at home – potatoes, bacon, cheese – so I thought it would be fun to try making it from scratch. The result was a creamy, comforting soup that my whole family loved. Since then, it has become one of our favorite soups, perfect for cold nights or when we’re craving something hearty.This soup combines all the flavors of a baked potato, but in a warm, creamy soup form. The crispy bacon, sharp cheese, and green onions on top make it feel indulgent, but it’s surprisingly easy to prepare.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Measuring spoons and cups
- Wooden spoon or spatula
- Potato peeler (for peeling the potatoes)
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 slices bacon, cooked and crumbled
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ¼ cup green onions, chopped (for garnish)
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Once done, remove the bacon and crumble it. Set aside.
- In the same pot, add the diced onion and cook for about 3–4 minutes, until softened. Add the minced garlic and cook for another 1 minute.
- Add the diced potatoes to the pot and pour in the chicken broth. Stir to combine, and bring to a boil. Once it’s boiling, reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher or immersion blender to mash the potatoes to your desired consistency. Some people prefer leaving chunks, while others like a smoother texture.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream. Cook for another 5 minutes, stirring occasionally, until the cheese is melted and the soup is creamy.
- Add the crumbled bacon, salt, pepper, and thyme. Stir everything together.
- Serve the soup hot, garnished with chopped green onions and extra cheese if desired.