Oh yes! Loaded baked potato soup is creamy, comforting, and packed with all the classic baked potato toppings—bacon, cheese, sour cream, and chives. Here’s a straightforward recipe:
Ingredients (Serves 4–6)
- 4 large russet potatoes, peeled and diced
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk (or cream for extra richness)
- ½ cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- Salt and pepper to taste
- Optional toppings: chopped green onions, extra sour cream, extra bacon bits
Instructions
- Cook the bacon:
- In a large pot, cook chopped bacon over medium heat until crisp.
- Remove bacon with a slotted spoon and set aside, leaving some bacon fat in the pot.
- Sauté onions and garlic:
- Add diced onions to the pot and cook until translucent.
- Add garlic and cook for another 30 seconds.
- Cook the potatoes:
- Add diced potatoes and broth.
- Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.
- Mash or blend:
- Use a potato masher or immersion blender to mash some of the potatoes for a creamy texture, leaving some chunks for bite.
- Add dairy:
- Stir in milk (or cream), sour cream, and shredded cheddar cheese.
- Cook on low until cheese melts and soup is creamy.
- Season with salt and pepper to taste.
- Serve:
- Ladle into bowls and top with reserved bacon, extra cheese, and green onions.
✅ Tips:
- For extra flavor, add a pinch of smoked paprika or a little garlic powder.
- You can make it ahead and reheat slowly—just add a splash of milk to loosen the soup if it thickens.
If you want, I can give a faster version that’s done in 30 minutes using pre-cooked potatoes—still super creamy and loaded with toppings. Do you want that version?
