LOADED BAKED POTATO SOUP

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Loaded Baked Potato Soup: Creamy, Comforting, and Packed with Flavor

When the weather turns chilly, nothing satisfies quite like a steaming bowl of Loaded Baked Potato Soup. This hearty classic transforms all the flavors of a loaded baked potato—creamy potatoes, crispy bacon, melted cheese, and fresh green onions—into a rich, spoonable meal that warms you from the inside out. Perfect for cozy nights at home or casual gatherings, this soup delivers both comfort and indulgence in every bite.

Below is a detailed, step-by-step guide to making this soul-soothing dish from scratch.

🥔 Ingredients You’ll Need

For the soup base:

4 large russet potatoes (about 2 lbs), baked or boiled until tender
6 slices thick-cut bacon
1 medium onion, finely chopped
3 cloves garlic, minced
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups chicken broth (or vegetable broth)
2 cups whole milk (or half-and-half for extra creaminess)
1 cup heavy cream (optional but highly recommended)
Salt and black pepper to taste

For topping and flavor:

1 ½ cups shredded sharp cheddar cheese
½ cup sour cream
3 green onions (scallions), chopped
Extra crispy bacon bits
Extra cheese and chives for garnish

🔪 Step 1: Prepare the Potatoes

Bake or boil the potatoes.
- For the best flavor, scrub and pierce the potatoes, then bake them at 400°F (200°C) for about 45–60 minutes until tender.
- Alternatively, you can peel and cube the potatoes and boil them until soft.
Cool and chop.
- Once done, let the potatoes cool slightly.
- Peel off the skins if desired (some people love leaving a bit of skin for texture) and chop the flesh into small chunks. Set aside.

🥓 Step 2: Cook the Bacon

In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
Remove the bacon from the pot and drain it on paper towels.
Leave about 2 tablespoons of bacon fat in the pot for flavor, discarding any excess.
Crumble or chop the cooked bacon into small bits—save some for garnishing later.