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Loaded Baked Potato Soup
4.5 from 249 votes

Loaded Baked Potato Soup

Loaded Baked Potato Soup combines baked russet potatoes, sharp cheddar, and Velveeta cheeses into a creamy, hearty soup. Butter, onions, garlic, and a roux create a thick base, enriched with chicken broth and whole milk. Crispy bacon and green onions add savory crunch, while sour cream provides tang and creaminess, making for a comforting bowl rich in flavor and texture.

Prep Time
30 mins
Total Time
30 mins
Servings: 8 servings
Course: Soup

Ingredients

  • ⅓ cup butter unsalted
  • ½ cup onion diced; sweet variety
  • 2 cloves garlic minced or pressed, fresh
  • ⅓ cup all-purpose flour
  • 3 cups chicken broth
  • 3 ½ cups milk whole
  • 4 large russet potato baked, peeled and cubed into bite size pieces
  • 8 ounces cheddar cheese shredded, sharp
  • 6 ounces processed cheese cubed, Velveeta brand
  • 10 lices Bacon cooked crisp, cooled and crumbled
  • 1 cup sour cream dived use
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons black pepper freshly ground
  • 3 green onions finely sliced

Instructions

    Cup of Yum
  1. In a large Dutch oven over medium-low heat, melt butter. Stir in diced sweet onion and cook until softened and transparent. Stir in garlic and continue cooking, stirring constantly for 1-2 minutes. 
  2. Whisk in flour and cook for 1- 2 minutes while whisking constantly. Gradually whisk in chicken broth and milk and stir until combined. Allow this mixture to come to a boil, stirring constantly.
  3. Reduce heat to low and add in potatoes, cheddar cheese, and Velveeta. Allow soup to simmer for 15 minutes, stirring often until cheese is completely melted and the soup has thickened.
  4. Stir in bacon, ¾ cup sour cream, salt and pepper. Stir until the sour cream is fully incorporated into the soup. At this point, give the soup a try and add additional salt & pepper to taste.
  5. Serve topped with reserved sour cream, green onion and additional shredded cheese and bacon.