Loaded Baked Potato Soup (Rich, Creamy, Restaurant-Style)
Ingredients
Potatoes:
- 4 large russet potatoes
- 2 tbsp olive oil
- ½ tsp salt
Protein:
- 6–8 slices bacon, chopped
Base:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Soup base:
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Seasoning:
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder (optional)
Cheese:
- 2 cups shredded sharp cheddar cheese
Toppings (Loaded part):
- Sour cream
- Chopped green onions
- Extra cheddar cheese
- Extra bacon bits
Step-by-Step Instructions
1 Bake the potatoes (important!)
- Preheat oven to 400°F (200°C).
- Wash and dry potatoes.
- Rub with olive oil and sprinkle salt.
- Bake directly on oven rack for 50–60 minutes until soft inside.
- Let cool, then peel and cube.
Baking (not boiling) gives the soup real baked-potato flavor.
2 Cook the bacon
- In a large pot, cook bacon over medium heat until crispy.
- Remove bacon and set aside.
- Leave 2–3 tbsp bacon fat in the pot.
3 Build the flavor base
- Add butter to the bacon fat.
- Add onion and cook 5–7 minutes until soft.
- Add garlic, cook 30 seconds.
4 Make the roux (thickener)
- Sprinkle flour over the onions.
- Stir constantly for 1–2 minutes (no raw flour taste).
5 Add liquids
- Slowly pour in chicken broth while stirring.
- Add milk and heavy cream.
- Bring to a gentle simmer (not boiling).
6 Add potatoes & season
- Add baked potato cubes.
- Season with salt, pepper, paprika, garlic powder.
- Simmer 15–20 minutes.
Mash some potatoes against the pot for extra thickness.
7 Finish with cheese
- Lower heat.
- Add shredded cheddar slowly, stirring.
- Add half of the bacon.
Don’t boil after adding cheese.
Texture Options
- Chunky: leave as is
- Creamy: blend half the soup
- Extra thick: mash more potatoes
Pro Tips (Restaurant Level)
- Use sharp cheddar for strong flavor
- Shred cheese yourself (melts better)
- Don’t rush the roux
- Taste before adding more salt (bacon + cheese are salty)
How to Serve (Loaded Style)
Top each bowl with:
- Sour cream
- Cheddar cheese
- Bacon bits
- Green onions
Serve with:
- Crusty bread
- Garlic toast
- Side salad
Storage
- Fridge: 3–4 days
- Freezer: NOT recommended (dairy separates)