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Loaded Baked Potato Soup: A Creamy, Comforting Classic

There’s nothing quite like a steaming bowl of Loaded Baked Potato Soup on a chilly day. This rich, velvety soup captures all the flavors of a baked potato—cheese, bacon, sour cream, and chives—without the need to bake individual spuds. Perfect as a hearty lunch or dinner, it’s both comforting and crowd-pleasing. Here’s how to make it from scratch, step by step.

Ingredients

To serve about 6 people, you’ll need:

6 large russet potatoes
6 slices of bacon
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups whole milk or half-and-half
1 cup shredded cheddar cheese
1/2 cup sour cream
Salt and black pepper, to taste
2 tablespoons butter
Optional garnish: chopped green onions or chives, extra shredded cheese, extra bacon bits

Step-by-Step Method

1. Prepare the Potatoes

Wash and peel the potatoes. Cut them into 1-inch cubes to ensure even cooking.
Place the cubed potatoes in a pot and cover with cold water. Add a pinch of salt.
Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 10–12 minutes, or until potatoes are fork-tender.
Drain and set aside.

2. Cook the Bacon

While the potatoes cook, chop the bacon into small pieces.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve 1–2 tablespoons of the bacon fat in the pot for flavor.