Loaded Baked Potato Soup is the ultimate cozy winter soup! Creamy potato based soup filled with all the classic baked potato toppings - sour cream, cheese, bacon and green onions. This soup has all the same great flavors of loaded baked potatoes but in a different form. Instead of a baked potato side dish, it is transformed into a hearty bowl of warm soup. Perfect for those cold fall and winter days! One of the best parts of this loaded baked potato soup is that the whole soup comes together in just 30 minutes.
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 8
Calories: 512
Course: Appetizer, Side Dish
Ingredients
Soup
4large potatoes, russet, Idaho or Yukon gold potatoes, peeled and cubed
½tspsalt
1/2cupbacon, cooked and crumbled
2tbspbutter
1medium onion, finely chopped
4clovesgarlic , minced
2tbspflour, all purpose
2 1/2cupsmilk
2 1/2cupschicken broth, or vegetable broth
1cupcheddar, shredded, mild or sharp
3/4cupsour cream
Salt and pepper to taste
Toppings
1/2cupbacon, cooked and crumbled
1/2cupcheddar cheese, shredded
1/2cupsour cream
4green onions, finely sliced
Instructions
Add the cubed potatoes to a large pot. Cover with enough water to come 1” above the potatoes. Season with 1/2 tsp salt. Bring to a boil on medium high heat and cook 8-10 minutes or until potatoes are fork. Once cooked, drain and set aside.
While the potatoes are boiling, in a large pot on medium heat add the butter and diced onions. Sauté until the onions are tender. Add in the garlic and sauté another 1-2 minutes until fragrant.
Quickly whisk in the flour. Cook until the flour is lightly browned.
Slowly pour in the milk and broth, whisking constantly. Bring to a low boil and continue whisking until evenly combined.
Add in the drained potatoes. Using an immersion blender, blender or potato masher, puree until desired consistency (you can puree the soup completely or leave some potato cubes for a chunkier texture).
Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and 1/2 cup cooked bacon. Season to taste with salt and pepper. Bring to a low boil then remove from heat.
Serve topped with shredded cheese, bacon, sour cream and green onions and any other favorite toppings. Enjoy!
Notes
There are endless varieties of baked potatoes. These are some of my favorite unique toppings for this baked potato soup:
Buffalo Chicken Flavor - add some shredded buffalo chicken, green onions, bacon and cheddar cheese or blue cheese crumbles
Mexican Inspired - avocado, corn, black beans, Mexican blend cheese, sour cream, green onion