Description
This creamy loaded baked potato soup recipe is the ultimate comfort food. Made with russet potatoes, crispy bacon, cheddar cheese, and sour cream, it’s thick, rich, and perfect for cozy dinners. Ideal for chilly nights and easy to reheat, this soup is one of the best creamy soup recipes to keep on rotation.
Ingredients
4 large russet potatoes
6 slices thick-cut bacon
1 yellow onion
3 garlic cloves
4 cups chicken broth
1 cup heavy cream
1 cup milk
1 ½ cups shredded cheddar cheese
½ cup sour cream
1 teaspoon salt
½ teaspoon black pepper
3 green onions
Instructions
1. Cook the bacon in a large soup pot until crispy, then remove and set aside. Leave a few tablespoons of bacon grease in the pot.
2. Add chopped onion to the pot and sauté until soft and golden. Stir in minced garlic and cook until fragrant.
3. Add peeled and diced potatoes along with chicken broth. Bring to a boil, then reduce to a simmer until potatoes are tender.
4. Blend part of the soup with an immersion blender for a creamy texture.
5. Stir in heavy cream and milk, then let it simmer gently to thicken.
6. Add shredded cheddar, sour cream, and most of the crumbled bacon. Stir until smooth.
7. Season with salt and pepper.
8. Serve hot, garnished with green onions, extra cheese, and remaining bacon.
Notes
Use russet potatoes for a classic texture and rich thickness.
For a smoother texture, blend more of the soup before adding dairy.
You can freeze this soup without the sour cream and add it later after reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 870mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg