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Creamy Loaded Baked Potato Soup topped with cheddar cheese, crispy bacon, sour cream, and green onions

Loaded Baked Potato Soup

This warm, creamy Loaded Baked Potato Soup is perfect for chilly evenings and is customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Russet potatoes The starchy texture of russets makes for a creamy soup.
  • 2 cups Chicken broth Base for the soup.
  • 1 cup Milk Enhances creaminess.
  • 1/2 cup Sour cream Can substitute with Greek yogurt.
  • 1 cup Shredded cheddar cheese Use sharp variety for intense flavor.
  • 1/4 cup Butter For the roux.
  • 1/4 cup Flour For thickening the base.
  • to taste Salt and pepper For seasoning.
  • 4 slices Bacon Crispy bacon for garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and bake the potatoes for about 1 hour or until tender. Let them cool slightly before peeling and dicing.
  2. In a large pot, melt 1/4 cup of butter over medium heat. Add 1/4 cup of flour and cook for about 1 minute, stirring continuously.
  3. Gradually add 2 cups of chicken broth and 1 cup of milk, stirring continuously until the mixture thickens.
  4. Stir the diced baked potatoes into the soup along with 1/2 cup of sour cream and half of the shredded cheddar cheese. Mix well.
  5. Add salt and pepper to taste, adjusting as desired for flavor.
  6. Let the soup simmer for 10-15 minutes, stirring occasionally to enhance flavor.
  7. Ladle the soup into bowls and garnish with crumbled bacon, green onions, and the remaining cheese. Enjoy!

Notes

Allowing the soup to simmer enhances the depth of flavor. Use freshly shredded cheese for better melting.