Loaded Baked Potato Soup
This loaded potato soup is rich, creamy, and packed with everything you love about a baked potato. Finished with crispy bacon, sharp cheddar, and sour cream, it’s comfort food at its best and even better served in a warm bread bowl.
Ingredients
- 3 baked potatoes
- 1/2 stick butter
- 4 cloves garlic minced
- 1/2 yellow onion diced
- 1/3 cup flour
- 2 cups low-fat milk
- 1 cup half and half
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic herb blend optional
- 1 package bacon cooked and chopped
- 2 cups shredded cheddar cheese
- 1 cup sour cream
TOPPINGS
- 4-6 slices bacon crumbled
- 1 cup shredded cheese
- ¼ cup chives
Instructions
- Bake the potatoes until fork-tender, then set aside to cool slightly before dicing.
- Cook the bacon until crispy, chop, and reserve for later.
- In a large pot over medium heat, melt the butter and sauté the diced onion and garlic for 3–4 minutes until softened and fragrant.
- Sprinkle in the flour and stir continuously for 1–2 minutes to cook it out, forming a thick roux.
- Slowly whisk in the milk, half and half, and chicken broth until smooth.
- Continue cooking and stirring until the soup thickens, then season with salt, pepper, and garlic herb blend.
- Stir in the bacon and cheddar cheese until melted and fully combined.
- Reduce the heat to low and add the baked potatoes and sour cream, stirring gently until creamy and heated through.
- Ladle the soup into a bowl and finish with extra bacon, cheese and chives on top before serving.