Baked Potato Soup (Creamy & Loaded)
This baked potato soup is thick, creamy, and loaded with toppings just like a baked potato—cheese, bacon, and green onions.
Ingredients
Soup Base
- 4 large russet potatoes
- 4 slices bacon
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- ½ cup heavy cream
- Salt and black pepper to taste
Toppings
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 green onions, sliced
- Extra bacon bits
Instructions
1. Bake the Potatoes
- Preheat oven to 400°F (200°C).
- Pierce potatoes with a fork and bake 45–60 minutes until tender.
- Let cool slightly, then peel and cube.
(Shortcut: microwave potatoes 8–10 minutes.)
2. Cook the Bacon
- In a large pot cook bacon until crispy.
- Remove and crumble for topping.
- Leave about 1 tablespoon bacon fat in the pot.
3. Build the Soup Base
- Add onion to the pot and cook 3–4 minutes.
- Add garlic and cook 30 seconds.
- Stir in butter and flour to make a roux. Cook 1 minute.
4. Add Liquids
- Slowly whisk in chicken broth.
- Add milk and cream.
- Simmer 5 minutes until slightly thickened.
5. Add Potatoes
- Stir in the baked potato chunks.
- Mash some of them with a spoon for a thicker soup.
- Simmer 10 minutes.
6. Finish
Stir in:
- cheddar cheese
- sour cream
Season with salt and pepper.
Serve With Toppings
Top each bowl with:
- bacon bits
- shredded cheese
- green onions
- extra sour cream
✅ Tip:
For ultra-creamy soup, blend half the soup with an immersion blender, leaving some chunks.
If you’d like, I can also give you:
- Outback Steakhouse-style baked potato soup (very popular copycat)
- Slow cooker baked potato soup
- 4-ingredient super easy potato soup 🥔🍲