This Easy Loaded Baked Potato Soup is SO good! Creamy, comforting, and so satisfying. If you love the flavor of a loaded baked potato, this recipe is for you!
This Loaded baked potato soup is the ultimate comfort meal! Warm, hearty, and so so yummy. Curl up with a blanket and big bowl of this soup and you’ll be in heaven. Promise. It’s so easy to make, too!
How do you make this Easy Loaded Baked Potato Soup?
It’s really simple! The only hard part is getting everything chopped and ready to go. I like doing all of this at the beginning so it’s ready to go and it’s smooth sailing from there.
Once everything is chopped and ready, here’s what you’ll need to do:
- Heat a large dutch oven or stock pot over medium high heat and grab a splatter screen if you have one. Fry the bacon pieces until they are golden and crispy, making sure not to burn them! Once cooked, transfer to a paper towel lined plate on the side. Go ahead and remove all but 2 T bacon grease from the pot.
- Next, add in your onion and garlic and sauté for 4-5 minutes, until soft and fragrant. Toss in the butter and allow it to melt.
- Stir in the flour and cook another 45 seconds before slowing whisking in the broth and milk, until no clumps remain.
- Season with salt and pepper and then bring to a boil, reduce heat, and simmer for 10-12 minutes until potatoes are soft.
- Using a potato masher, mash the potatoes directly into the pot. Then stir in the cheese and 3/4 c of the bacon. adjust salt and pepper and then we’re ready to dish it out!
- Serve in bowls topped with green onion, bacon, and cheese. ENJOY!!
OTHER FAVORITE SOUP RECIPES TO TRY!
- ONE POT TOMATO BASIL SOUP
- NOURISHING QUINOA VEGETABLE SOUP
- ZUPPA TOSCANA
- THE BEST WHITE CHICKEN CHILI RECIPE
- CHIPOTLE CHICKEN ENCHILADA SOUP
Easy Loaded Baked Potato Soup
- Yield: 5–6 1x
- 8 slices bacon, cut into small pieces (use kitchen shears to make it easier!)
- 4 russet potatoes, peeled and diced into 1–2 inch pieces
- 1 yellow onion, diced (about 2 cups)
- 6 cloves garlic, minced
- 1/4 c butter
- 1/4 c flour
- 4 c chicken broth, more as needed*see notes
- 2 c milk (I used whole)
- 2 tsp salt, more or less to taste
- 1/2 tsp pepper, more to taste
- 1 c sharp cheddar cheese, shredded, plus more for serving
- 3–4 green onions, for serving
- Heat dutch oven or stock pot over medium high heat; fry the bacon until golden and crispy, but not burnt. Transfer cooked bacon to a paper towel lined plate on the side then remove all but 2 T of the bacon grease from the pot.
- Add the onion and garlic to the pot and sauté for 4-5 minutes, until soft and fragrant.
- Add butter and allow to melt. Then add flour and continue stirring; cook for another 30-45 seconds or so.
- Slowly whisk in broth and milk, scraping any brown bits from the bottom of the pan and making sure there aren’t any clumps from the flour.
- Add potatoes then season with salt and pepper; bring to a boil, reduce heat and simmer with the lid on for 10-12 minutes, stirring every few minutes, until potatoes are soft.
- Using a potato masher, mash the potatoes directly into the pot. Then stir in 1 cup cheese and 3/4 c bacon (reserving the rest for topping). Adjust salt and pepper at this time.
- Serve in bowls topped with green onion, bacon, and cheddar cheese. Enjoy!!
*if your soup becomes thicker than you would like, you can easily thin it out with more broth or milk until you reach desired consistency!