When the air turns crisp, I crave bowls of creamy, cheesy comfort. Hi, I’m Chef Mia, and I love sharing cozy recipes that are quick to make but feel extra special. Pinterest is where I gather meals that warm hearts and kitchens alike. Today, I’m bringing you my favorite Loaded Baked Potato Soup — creamy, hearty, and loaded with toppings, just like a classic baked potato!
How To Make Loaded Baked Potato Soup
Ingredients
- 4 large russet potatoes, baked
- 4 slices bacon, cooked and crumbled
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 green onions, sliced
- Salt and black pepper, to taste
Instructions
- Melt butter in a large pot, add onion and garlic, and sauté until soft.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly whisk in chicken broth and milk, stirring until smooth.
- Scoop out baked potato flesh, mash lightly, and stir into soup.
- Add cheese and sour cream, stirring until creamy.
- Top with bacon, green onions, and extra cheese before serving.
Equipment You Need
- Large soup pot
- Whisk
- Potato masher
- Ladle
Pro Tip: Swap sour cream for Greek yogurt for extra protein, or add a dash of hot sauce for a spicy kick!
Nutrition & Substitution Guide
| Category | Details |
|---|---|
| Calories | ~390 per serving |
| Protein | 14g |
| Substitution | Use turkey bacon for a lighter option |
| Storage | Keeps 3 days in fridge, best reheated on stovetop |
Loaded Baked Potato Soup
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Vegan
Description
Creamy, hearty, and topped with bacon, cheese, and green onions, this Loaded Baked Potato Soup is the ultimate comfort bowl.
Ingredients
4 large russet potatoes, baked
4 slices bacon, cooked and crumbled
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups whole milk
1 cup shredded cheddar cheese
1/2 cup sour cream
3 tbsp butter
3 tbsp all-purpose flour
2 green onions, sliced
Salt and black pepper, to taste
Instructions
Melt butter in a large pot, add onion and garlic, and sauté until soft.
Stir in flour and cook for 1 minute to form a roux.
Slowly whisk in chicken broth and milk, stirring until smooth.
Scoop out baked potato flesh, mash lightly, and stir into soup.
Add cheese and sour cream, stirring until creamy.
Top with bacon, green onions, and extra cheese before serving.
Notes
Swap sour cream for Greek yogurt for a lighter option.
Add a dash of hot sauce for a spicy version!
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
