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–+ servings

Loaded Baked Potato Soup Recipe

4.93 from 26 votes
bowl of creamy potato soup with shredded cheese, bacon bits, and onions on top
Is there anything better than loaded baked potato soup on a cold winter evening? This creamy, comforting baked potato soup is made with simple ingredients and loads of cheese and is topped with crumbled bacon, green onions, and of course, more cheese!
Prep Time: 10 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 35 minutes
Servings:6 servings

Ingredients

  • 4 large russet potatoes, peeled, and chopped into 1-inch pieces
  • 4 tablespoons butter
  • 1 tablespoon minced garlic
  • ½ yellow onion, diced
  • 6 cups chicken broth, divided
  • 2 teaspoons salt, or to taste, divided
  • 2 cups milk, or 2 more cups broth
  • 1 cup shredded white cheddar cheese, more for topping (see note)
  • 1 cup sharp cheddar cheese, more for topping (see note)
  • ½ teaspoon cracked black pepper, or ¼ teaspoon finely ground black pepper
  • 4 green onions, chopped
  • ½ cup crumbled bacon pieces, (see note)
  • sour cream , optional topping

Instructions

  • In a large pot over medium high heat, melt the butter. Stir in garlic 1-2 minutes til very fragrant.
  • Stir in onions, followed by potatoes, 2 cups of chicken broth, and 1 teaspoon salt.
  • Bring to a boil and cook for 12-15 minutes until potatoes are very soft. Reduce heat to medium-low.
  • Stir in 4 cups broth, or 2 cups of broth and 2 cups of milk.
  • Blend with an immersion blender (or in batches in a blender) til smooth.
  • Stir in shredded cheeses until melted. Taste, add salt and pepper to taste.
  • Serve in individual bowls and add plenty of additional cheese, bacon, and green onions. Enjoy!

Notes

The cheese: I love the flavor combination of the white cheddar with sharp or even extra-sharp yellow cheddar. This method uses about half of a block of cheese for each kind - if you'd like to use only one kind I recommend sharp cheddar. 
  • Be sure to grate the cheese yourself using a box grater, I do not recommend using pre-shredded cheese as it does not melt as well as freshly grated cheese.
The milk: I used fat free half and half. You can use any milk from 1%-heavy cream, note that the higher your fat content, the richer and creamier your soup will be (ps: that's a good thing in my book). 
The bacon: You can either cook and crumble the bacon yourself, or for a time-saving (and mess-saving) tip, use real bacon bits. My favorite trick is to buy ones that look a little on the undercooked side (some look very well done, don't get these ones) and microwave them for 20-30 seconds to crisp them up!

Nutrition

Calories: 456 kcal, Carbohydrates: 52 g, Protein: 23 g, Fat: 18 g, Saturated Fat: 11 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Cholesterol: 62 mg, Sodium: 2211 mg, Potassium: 1413 mg, Fiber: 4 g, Sugar: 7 g, Vitamin A: 613 IU, Vitamin C: 33 mg, Calcium: 432 mg, Iron: 3 mg
Course: Soup
Cuisine: American
Author: Tiffany
https://www.lecremedelacrumb.com/loaded-baked-potato-soup/