When cold weather rolls in or you’re just craving something warm and filling, few dishes hit the spot like a rich, creamy bowl of loaded baked potato soup. This recipe brings together all the comforting flavors of a classic baked potato—cheddar cheese, bacon, sour cream, and green onions—blended into a luscious, spoon-worthy soup. Whether you’re preparing a cozy family dinner, feeding guests, or just making something indulgent for yourself, this dish delivers satisfaction in every bite. It’s a fantastic way to use up extra potatoes, and it can easily be adapted with your favorite toppings or dietary preferences. Serve it alongside a crusty piece of bread or a crisp salad, and you’ve got yourself a full, satisfying meal. Plus, it’s a great option for make-ahead meals, as it reheats beautifully the next day. This soup proves that comfort food doesn’t have to be complicated—it just has to be made with care, a little time, and the right ingredients.
Ingredients:
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 4 green onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
(Serves approximately 6 hearty bowls)
Optional Toppings:
- More shredded cheddar cheese
- Extra chopped green onions
- Extra crumbled bacon
- Additional sour cream
Instructions:
In a large pot, combine the diced potatoes and chicken broth. Bring to a boil, then reduce the heat and let it simmer for 15–20 minutes or until the potatoes are soft. Use a potato masher or immersion blender to mash the potatoes slightly, keeping some chunks for texture. In a separate saucepan, melt the butter over medium heat. Add the garlic and cook for about a minute until fragrant. Stir in the flour and cook for another minute or two until slightly golden. Slowly whisk in the milk and heavy cream, stirring constantly until the mixture thickens. Pour this creamy roux into the pot with the potatoes and stir to combine. Mix in the sour cream, shredded cheese, and thyme until everything is fully melted and blended. Season with salt and pepper to taste. Let the soup simmer on low heat for another 10–15 minutes. When ready to serve, ladle into bowls and top with bacon, green onions, and any additional toppings you like.
Nutritional Insights & Dietary Notes:
This soup offers a satisfying balance of carbohydrates, fats, and protein. The potatoes provide hearty energy and fiber, while the dairy ingredients add creaminess and calcium. Bacon and cheese contribute flavor and protein, though they also raise the sodium and fat content. It’s not ideal for those on low-fat or dairy-free diets, but plant-based alternatives can be used to modify the recipe. For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth.
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