Loaded Baked Potato Soup

Perfect for rainy or cold days this soup will make you feel all fuzzy and warm inside. I hope you enjoy!


  • 4 Large Russet Potato’s
  • 1 small yellow onion or 1/2 medium yellow onion
  • 2 Garlic Cloves, Minced
  • 1 small package of chives for toppings
  • 4 TBSP Butter ( I prefer unsalted but you can used salted)
  • 8 oz bacon or a package of pre cooked bacon bits
  • 1/4 cup all purpose flour
  • 2 1/2 cups Whole Milk
  • 2 1/2 Cups Chicken Broth
  • 1 Cup Mild or Sharp Cheddar cheese, shredded ( 8oz brick of cheese will equal 1 cup shredded)
  • 3/4 cups of Sour Cream
  • 1/2 tsp salt


  1. Slice potatoes up into one inch sections, put into stockpot and completely cover with water over 1 inch, season with 1/2 tsp of salt and cook for 8-10 minutes or until potatoes can easily be e pierces with a fork
  2. In a separate pan cook chopped up bacon (skip if you bought pre cooked bacon bits) reserve 1 tbsp of bacon grease 
  3. Add 4TBSP of Butter and chopped onions to pan, sautéed until tender, add your 2 minced garlic cloves and cook for another minute until fragrant 
  4. In same pan as butter, onions and garlic quickly whisk in your flour, then slowly add in you 2 1/2 cups of milk and 2 1/2 cups of chicken broth, whisk this consistently until it comes to a soft boil
  5. Drain potato’s and mash up, should be somewhat smooth but with various chunks of potato’s still left
  6. Add the Drained potatoes and season soup with roughly 1 tsp of salt and 1/4 tsp of pepper (more or less depending on your one preference)
  7. Stir in 3/4 sour cream, 1 cup shredded cheese and half of your cooked bacon ( the rest will be for topping) bring to a boil then remove fro heat
  8. Serve with your favorite toppings! Mine was a little more sour cream cheese and bacon bits as well as a little ranch dressing!
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