Loaded Baked Potato Soup

🥔 Loaded Baked Potato Soup

Ingredients

• 6 slices bacon, chopped

• 1 small onion, diced

• 3 cloves garlic, minced

• 4 large russet potatoes, peeled and cubed

• 3 cups chicken broth

• 2 cups milk (whole or 2%)

• 1 cup heavy cream

• 1½ cups shredded sharp cheddar cheese

• 3 tbsp butter

• 3 tbsp all-purpose flour

• Salt & black pepper to taste

• ½ tsp smoked paprika (optional)

Toppings (optional but recommended)

• Extra shredded cheddar

• Cooked bacon crumbles

• Chopped chives or green onions

• Sour cream

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Instructions (Stovetop)

1. Cook the bacon
   In a large pot or Dutch oven, cook bacon until crispy. Remove and set aside, leaving about 2 tbsp bacon grease in the pot.

2. Sauté aromatics
   Add onion and cook until soft (3–4 minutes). Stir in garlic and cook 30 seconds.

3. Add potatoes & broth
   Add cubed potatoes and chicken broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are fork-tender.

4. Make it creamy
   In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux. Slowly whisk in milk and cream until smooth and slightly thickened.

5. Combine & thicken
   Pour the cream mixture into the soup. Lightly mash some of the potatoes (leave some chunks for texture). Simmer 5 minutes.

6. Add cheese & season
   Stir in cheddar until melted. Add salt, pepper, and paprika to taste.

7. Serve
   Top with bacon, extra cheese, chives, and a dollop of sour cream.

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Slow Cooker Option

• Cook bacon separately.

• Add potatoes, onion, garlic, and broth to slow cooker.

• Cook on LOW 6–7 hours or HIGH 3–4 hours.

• Stir in roux + milk/cream mixture during the last 30 minutes.

• Add cheese and cooked bacon before serving.

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If you’d like, I can also give you:

• A no-flour / gluten-free version

• A lighter version

• Or a restaurant-style super thick version 😊