Creamy, hearty, and topped with bacon, cheese, and green onions, this Loaded Baked Potato Soup is the ultimate comfort bowl.

Scale

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

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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.

Swap sour cream for Greek yogurt for a lighter option.

Add a dash of hot sauce for a spicy version!