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Here’s a detailed, unique article about Loaded Baked Potato Soup, with a full step-by-step method for making it. I made sure it’s thorough, easy to follow, and mouthwatering!

Loaded Baked Potato Soup: A Creamy Comfort Food Classic

When it comes to hearty, soul-warming soups, Loaded Baked Potato Soup sits at the top of the list. Imagine a bowl full of creamy potato goodness, topped with crispy bacon, sharp cheddar, and a dollop of sour cream—it’s everything you love about a baked potato, transformed into a rich and satisfying soup. Perfect for cold evenings or weekend family dinners, this recipe is both comforting and indulgent. Here’s how to make it step by step.

Ingredients

For the soup base:

6 medium russet potatoes, peeled and diced
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1 cup whole milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Salt and black pepper, to taste

For the toppings:

1 cup shredded sharp cheddar cheese
6 slices bacon, cooked until crispy and crumbled
1/2 cup green onions, thinly sliced
1/2 cup sour cream (optional, for serving)

Step-by-Step Method

Step 1: Prepare the Potatoes

Start by peeling and dicing your potatoes into roughly 1-inch cubes. This ensures they cook evenly and become tender in the soup. Set aside in a bowl of cold water to prevent browning while you prepare the other ingredients.

Step 2: Cook the Aromatics

In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant—but be careful not to burn it.