Description
Craving the ultimate comfort food? This *Creamy Loaded Baked Potato Soup* is a rich, velvety bowl of goodness packed with flavor and warmth. Featuring hearty chunks of russet potatoes, sharp cheddar cheese, crispy bacon, and a hint of fresh herbs, it’s everything you love about a loaded baked potato—transformed into an irresistible soup. Whether you’re looking for easy dinner ideas, a satisfying lunch, or a cozy option for meal prep, this creamy soup delivers. Perfect for chilly nights, lazy weekends, or anytime you’re in the mood for a soul-warming, easy recipe. It’s one of the best quick meals you can make for your family, a healthy snack when portioned wisely, or a filling option for lunchboxes and weeknight dinners.
Ingredients
6 medium russet potatoes, peeled and diced
6 slices thick-cut bacon, chopped
1 medium yellow onion, finely diced
3 cloves garlic, minced
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
1/4 cup all-purpose flour
2 cups sharp cheddar cheese, shredded
1/2 cup sour cream
Salt and freshly ground black pepper to taste
2 tablespoons butter
1/4 cup chopped fresh parsley or chives
Extra shredded cheddar and cooked bacon for topping
Instructions
1. Prepare the potatoes by peeling and dicing them. Finely dice the onion, mince the garlic, chop the bacon, and shred the cheese.
2. In a large Dutch oven, cook chopped bacon until crispy. Remove and set aside, reserving 1–2 tablespoons of the bacon fat.
3. Add onion to the bacon fat and cook until soft. Stir in garlic and cook for 30 seconds.
4. Add butter, melt, then stir in flour to form a roux. Cook for 1–2 minutes to eliminate raw flour taste.
5. Slowly whisk in chicken broth. Add diced potatoes, bring to a boil, then simmer 15–20 minutes until potatoes are tender.
6. Lightly mash some of the potatoes or use an immersion blender for a creamier consistency.
7. Stir in milk, heavy cream, and sour cream. Reduce heat and gradually add cheddar, stirring until melted.
8. Season with salt and pepper. Let simmer another 5–10 minutes.
9. Serve hot, topped with crispy bacon, shredded cheddar, and fresh herbs.
Notes
Use freshly grated cheese to get the smoothest melt and best texture.
Avoid boiling the soup after adding dairy to prevent curdling.
If the soup thickens after cooling, reheat gently and add a splash of milk or broth.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg
Keywords: creamy soup, potato soup, easy dinner, baked potato soup, comfort food, one-pot meal