There’s something magical about the smell of bacon sizzling and onions sautéing on a cold evening. It reminds me of nights when the windows fog up from the warmth of the kitchen and everyone gathers around the table for something comforting. That’s exactly what this Loaded Baked Potato Soup is — comfort in a bowl.

Inspired by the classic baked potato, this soup takes everything we love — creamy potatoes, sharp cheddar, crispy bacon, and a touch of sour cream — and turns it into the ultimate cozy meal. Whether you’re winding down after a long day or feeding a hungry crowd, this soup is like a warm hug in every spoonful.

 

Ingredients:

For the Soup:

4 large russet potatoes, peeled and diced
1/2 cup diced onion
4 cups chicken or vegetable broth
2 cups whole milk or half-and-half
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup shredded cheddar cheese
Salt and pepper, to taste
For Toppings (customize as desired):

Cooked bacon bits
Chopped chives or green onions
Sour cream
Shredded cheddar cheese
Sliced jalapeños (for a bit of spice)
Sliced scallions
Croutons

Instructions:

Prepare the Potatoes:
Peel the potatoes and cut them into small cubes. This will help them cook faster.
Sauté Onions:
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onions and sauté until they become translucent, about 3-5 minutes.
Make a Roux:
Add the remaining 2 tablespoons of butter to the pot and let it melt. Then, stir in the flour to create a roux. Cook the roux for about 1-2 minutes, stirring constantly. This will help thicken the soup.

Add Broth and Potatoes:
Gradually pour in the chicken or vegetable broth while stirring to avoid lumps from forming. Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Blend or Mash:
At this point, you can choose to either use an immersion blender to partially blend the soup for a creamier texture, leaving some potato chunks, or you can use a potato masher to mash some of the potatoes while leaving others intact for a chunkier consistency.

Add Milk and Cheese:
Pour in the whole milk or half-and-half and stir well. Then, add the shredded cheddar cheese and continue stirring until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste.
Serve:
Ladle the loaded baked potato soup into bowls. Top each bowl with your choice of toppings, such as bacon bits, chopped chives, sour cream, shredded cheddar cheese, or any other toppings you prefer.
Enjoy:
Serve the soup hot and enjoy your delicious loaded baked potato soup!
Feel free to get creative with your toppings and adjust the seasoning to suit your taste. This recipe is quite versatile, and you can make it your own by adding your favorite ingredients.