Loaded Baked  Potato Soup

6 servings

Made with simple ingredients in under 1 hour, this flavorful and cozy bowl of homemade loaded baked potato soup is easy to make and always crowd-pleasing. With cheese, bacon bits, and sour cream it’ll be a hit this fall and well into cold weather season!


Russet Potatoes Bacon Onion and garlic Milk + half and half  Chicken stock and flour Cheddar Cheese Sour Cream Chives

Cook Potatoes


Scrub the unpeeled potatoes and pierce them with a fork. Cook in microwave or oven.

Pan Fry Bacon


Cook the bacon in a large skillet over medium heat until crisp

Saute onion and garlic


Melt butter over medium-low heat. Add reserved bacon grease and onions and cook for 2-3 minutes. Add garlic and continue to saute.

Make a roux 


Slowly whisk in flour. Then, whisk in the milk and half and half, stirring until smooth. Gradually add the chicken stock and seasonings.

Add back potatoes


Stir in cheese sour cream, and cooked bacon. Scoop out potato flesh from the skin and add to the pot. Leave chunky or break in small pieces.

Garnish and serve


Load soup with bacon, cheddar cheese and chives and enjoy.


Keep leftover loaded baked potato soup in an airtight container in the fridge for up to 3 days. Do not freeze.