Step 3: Make the Roux
Sprinkle the flour over the onions and garlic, stirring constantly to combine. Cook for 1–2 minutes; this will create a roux, which thickens the soup later. The mixture should look slightly golden and have a nutty aroma.
Step 4: Add the Broth and Potatoes
Slowly pour in the chicken or vegetable broth while stirring continuously to avoid lumps. Add the diced potatoes to the pot. Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
Step 5: Blend or Mash
For a creamy texture, use an immersion blender to partially blend the soup directly in the pot, leaving some chunks for a hearty feel. If you prefer a chunkier soup, simply mash a few potatoes against the side of the pot with a potato masher. Both methods give a rich, thick texture.
Step 6: Add Cream and Seasonings
Stir in the heavy cream and milk. Simmer over low heat for 5–7 minutes, allowing the soup to thicken slightly. Taste and season with salt and black pepper as needed. Remember, the toppings will also add flavor, so don’t oversalt.
Step 7: Assemble Your Toppings
While the soup simmers, cook the bacon until crispy and crumble it into small pieces. Chop the green onions and shred the cheddar cheese. These toppings are what make this soup “loaded,” so don’t skip them!
Step 8: Serve
Ladle the hot soup into bowls. Generously top with shredded cheddar, crumbled bacon, green onions, and a spoonful of sour cream if desired. The combination of creamy soup and savory toppings creates a symphony of flavors with every bite.
Tips for the Perfect Loaded Baked Potato Soup
- Choose the right potato: Russet potatoes work best for their starchy texture, which helps thicken the soup naturally.
- Customize your toppings: Add jalapeños, caramelized onions, or even roasted garlic for a unique twist.
- Make it ahead: The soup can be made a day in advance—reheat gently over low heat and stir in extra milk if it thickens too much.
- For extra creaminess: Swap half the milk for half-and-half or use all heavy cream for a richer soup.
Loaded Baked Potato Soup is more than just comfort food—it’s a meal in a bowl. Creamy, cheesy, and bursting with flavor, it’s a dish that brings warmth and happiness to any table. Whether served for a weeknight family dinner or a cozy weekend lunch, this soup is guaranteed to become a favorite.
If you want, I can also create a shortcut version that’s ready in 30 minutes without losing any of the flavor—perfect for busy days. Do you want me to do that?
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