Loaded Baked Potato Soup

Loaded Baked Potato Soup

Load Baked Potato soup is delicious and so great on a cold day. It is creamy, all of the flavors perfectly combine to make that perfect meal or side and it is a crowd pleaser at our home.

This is easy to make, but takes a bit of prep time. I like to chop the onion and garlic first and put it aside. Next peeling the potatoes and cutting them up. I like to do this because then lastly I cut up the bacon so don’t cut anything else on the same cutting board as raw meat.

We love this soup and you will too!

Loaded Baked Potato Soup



  • 1 Yellow onion chopped
  • 6-8 Slices of bacon
  • 2 Cloves garlic minced
  • 3 Tablespoons flour
  • 4 Cups 32ounces Chicken broth
  • 1 Cup heavy cream
  • 3 lbs of Russet Potatoes about 4 potatoes, peeled and
  • 1 Cup sour cream
  • 2 Cups shredded cheddar cheese leave some for garnish
  • Salt and pepper to taste
  • Green onion for garnish optional


How To:

  1. Cut bacon into bite size pieces. Then cook bacon in a large pot until crispy. Remove bacon when cooked completely and set aside.
  2. In the same pot, add onion and garlic. Cook until onion is soft.
  3. Whisk in flour. Be sure all clumps have been dissolved.
  4. Add chicken broth and heavy cream.
  5. Once mixed, add potatoes. Cook until tender, about 10-20 minutes.
  6. With the whisk, gently mash potatoes, leaving some still intact.
  7. Whisk in cheese, sour cream and salt and pepper.
  8. Garnish with cheese, bacon and green onion.