This hearty and creamy Loaded Baked Potato Soup is the perfect comfort food. Packed with cheese, bacon, and sour cream, it’s like enjoying a loaded baked potato in soup form—irresistibly delicious!

Why You’ll Love This Recipe

• Rich and Creamy: Perfect for cozy nights or special gatherings.
• Full of Flavor: Loaded with cheese, bacon, and savory seasonings.
• Easy to Customize: Adjust toppings and ingredients to suit your taste.

Ingredients

Base:
• ⅓ cup unsalted butter
• ½ cup diced sweet onion
• 2 cloves fresh garlic, minced or pressed
• ⅓ cup all-purpose flour
• 3 cups chicken broth
• 3 ½ cups whole milk

Potatoes and Cheese:
• 4 large russet potatoes, baked, peeled, and cubed into bite-sized pieces
• 8 ounces sharp cheddar cheese, shredded
• 6 ounces Velveeta, cubed

Toppings and Seasonings:
• 10 slices bacon, cooked crisp, cooled, and crumbled
• 1 cup sour cream, divided
• 1 teaspoon kosher salt (or to taste)
• 1 ½ teaspoons freshly ground black pepper (or to taste)
• 3 green onions, finely sliced

Instructions

Prepare the Soup Base:
• In a large Dutch oven over medium-low heat, melt the butter.
• Add the diced sweet onion and cook until softened and transparent, about 5 minutes.
• Stir in the garlic and cook for 1–2 minutes, stirring constantly.
Thicken the Base:
• Whisk in the flour and cook for 1–2 minutes to eliminate the raw flour taste.
• Gradually whisk in the chicken broth and milk, stirring until smooth.
• Bring the mixture to a boil, stirring constantly to prevent lumps.
Add Potatoes and Cheese:
• Reduce the heat to low and stir in the cubed potatoes, shredded cheddar cheese, and Velveeta.
• Let the soup simmer for 15 minutes, stirring occasionally, until the cheese is completely melted and the soup thickens.
Incorporate the Flavors:
• Stir in the crumbled bacon, ¾ cup sour cream, salt, and pepper. Mix until the sour cream is fully incorporated.
• Taste the soup and adjust the salt and pepper as needed.
Serve:
• Ladle the soup into bowls and garnish with the reserved sour cream, sliced green onions, additional shredded cheese, and bacon crumbles.

Nutrition
• Servings: 8
• Calories (per serving): ~400–450 kcal (varies based on toppings and cheese used)

Tips for Success

1. Bake Potatoes Ahead: To save time, bake the potatoes the day before and refrigerate.
2. Customize: Swap Velveeta with extra cheddar, or use smoked gouda for a different flavor.
3. Thicker Soup: Mash some of the potatoes directly in the pot for a heartier texture.

Pairings

• Serve with crusty bread or garlic toast for dipping.
• Add a side of fresh green salad for a balanced meal.

Warm, creamy, and irresistibly loaded—this Loaded Baked Potato Soup will become your go-to recipe for comfort food cravings!