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Loaded Baked Potato Soup: Creamy, Cheesy, and Comfort in a Bowl

When the weather turns chilly, nothing warms you up like a steaming bowl of creamy, hearty soup. Loaded Baked Potato Soup is a decadent take on classic potato soup, packed with the flavors of baked potatoes, cheese, bacon, and green onions. Perfect as a main course or a side, it’s both comforting and indulgent. Here’s a step-by-step guide to making it from scratch.

Ingredients

For about 6 servings, you will need:

• 4 large russet potatoes – peeled and diced
• 6 slices of bacon – chopped
• 1 medium onion – finely chopped
• 3 cloves garlic – minced
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• 2 tablespoons butter
• Salt and black pepper – to taste
• Chopped green onions – for garnish
• Optional toppings: extra shredded cheese, crispy bacon bits, or chives

Step 1: Cook the Bacon

1. Place the chopped bacon in a large soup pot over medium heat.
2. Cook until crispy, about 5–7 minutes.
3. Remove the bacon and drain on a paper towel, leaving about 1–2 tablespoons of bacon fat in the pot.
4. This bacon fat will add a smoky, savory flavor to the soup base.

Step 2: Sauté Aromatics

1. In the same pot with the bacon fat, add butter.
2. Once melted, add the onion and garlic.
3. Sauté for 3–4 minutes until the onion is soft and translucent.
4. This step builds the foundation of flavor for your soup.

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