The Story & Intro
When I think of cozy meals that warm both the heart and home, Loaded Baked Potato Soup instantly comes to mind. The first time I tried making this recipe on my own, I remember standing in my little kitchen in Crete, laughing at how many potatoes I managed to peel wrong. But as the soup simmered, filling the air with the rich aroma of butter, potatoes, and smoky bacon, I was transported back to my grandmother’s kitchen where comfort food always came with a story.
Loaded Baked Potato Soup isn’t just creamy and satisfying it feels like a hug in a bowl. Growing up on a Greek island, our dishes were rustic and hearty, and although this soup isn’t traditionally Greek, it gave me the same feeling I got from my yiayia’s cooking: warmth, love, and a whole lot of flavor. I love mixing traditional techniques with international comfort foods, and this Loaded Baked Potato Soup has become a favorite in my home, especially on chilly nights when I want something simple, comforting, and full of personality.
The best part is how customizable this dish can be. You can pile on the toppings melted cheese, crispy bacon, fresh chives or keep it light if you prefer. Every spoonful feels like a little celebration, and I promise that once you try this version of Loaded Baked Potato Soup, you’ll find yourself craving it again and again.
And now, before we dive into the full recipe, here’s a quick 100-word snapshot of my story that I include with every dish:
Short 100-Word Story Version
Hi, I’m Marilyn, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since childhood, thanks to my grandmother who taught me the joy of creating simple, flavorful food. I love bringing people together through dishes that feel warm, comforting, and full of heart. My kitchen can get messy, but that’s when the magic happens! Whether you’re new to cooking or already love spending time in the kitchen, I’m here to share recipes that feel like home. Cooking is more than food it’s memories, stories, and moments shared. Let’s enjoy making them together.
Ingredients
Here’s everything you’ll need for a delicious, creamy pot of comfort:
- 6 large russet potatoes, baked or boiled and peeled
- 6 slices thick-cut bacon, cooked and crumbled
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese (plus extra for topping)
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Chopped chives, for topping
- Extra bacon, for topping
Step-by-Step Instructions
1. Cook the Bacon
Start by frying your bacon in a large pot until crispy. Remove it, crumble it, and set aside but don’t toss the drippings! That smoky flavor is liquid gold.
2. Sauté the Aromatics
In the same pot, add butter to the bacon drippings. Toss in the diced onion and cook until soft and fragrant. Add minced garlic and sauté for another minute.
3. Make the Roux
Sprinkle the flour over the mixture and stir continuously for 1–2 minutes. This thickens the soup and gives it that classic creamy texture.
4. Add Liquids
Slowly pour in the chicken broth, whisking to avoid lumps. Then add the milk and heavy cream. Bring everything to a gentle simmer.
5. Add the Potatoes
Chop or mash the baked potatoes, depending on how chunky you like your soup. Add them into the pot and stir well.
6. Stir in Cheese & Sour Cream
Lower the heat and slowly add the cheddar cheese, mixing until fully melted. Then add the sour cream. The soup should thicken beautifully.
7. Season to Perfection
Add salt, pepper, smoked paprika, and onion powder. Taste and adjust as needed.
8. Add Bacon
Stir in most of the crumbled bacon, saving some for topping.
9. Simmer & Serve
Let the soup simmer for 10 minutes to blend all the flavors together. Then ladle it into bowls and top with extra cheese, crisp bacon, and fresh chives.
Serving Suggestions
This Loaded Baked Potato Soup is rich and comforting on its own, but here are some tasty ways to elevate it:
- Serve with warm crusty bread or garlic toast.
- Add a dollop of sour cream for extra creaminess.
- Swap cheddar for pepper jack if you want a spicy kick.
- Top with green onions, jalapeños, or even roasted corn for texture.
This soup reheats beautifully and thickens overnight making leftovers taste even better!
Recipe Card
🕒 TIME
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
🥔 INGREDIENTS
- Russet potatoes
- Bacon
- Onion & garlic
- Butter & flour
- Chicken broth
- Milk & heavy cream
- Cheddar cheese
- Sour cream
- Seasonings
- Chives
🍲 INSTRUCTIONS
- Cook bacon, set aside.
- Sauté onion & garlic in drippings + butter.
- Make roux with flour.
- Add broth, milk, cream.
- Add potatoes.
- Stir in cheese & sour cream.
- Season.
- Add bacon.
- Simmer & serve with toppings.
💡 NOTE
For a smoother soup, blend half of the potatoes before adding them.
🔥 NUTRITION (Approx. per serving)
Calories: 540
Protein: 18g
Carbs: 48g
Fat: 32g
Conclusion
This Loaded Baked Potato Soup is one of those dishes that never fails to bring joy. It’s rich, flavorful, and endlessly comforting exactly the kind of food I grew up loving. Whether you’re cooking for your family, sharing it with friends, or enjoying a quiet night at home, I hope this soup brings you the same warmth and happiness it brings to my kitchen. Remember, cooking isn’t just about following a recipe it’s about creating memories, sharing stories, and filling your home with love. Enjoy every spoonful!