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)