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3. Build the Base
Sprinkle flour over the onions and cook for 1–2 minutes to form a roux. Slowly whisk in the milk and chicken broth until smooth. Bring to a gentle simmer.
4. Add Potatoes and Flavor
Stir in the mashed or cubed potatoes, most of the cooked bacon, and season with salt and pepper. Let simmer for 10–15 minutes, stirring occasionally until thickened.
5. Add Cheese and Sour Cream
Stir in shredded cheese and sour cream until fully melted and blended into the soup. Adjust seasonings to taste.
6. Garnish and Serve
Ladle into bowls and top with extra cheese, bacon, and a sprinkle of green onions. Serve hot with crusty bread or a side salad.
Tips for the Perfect Soup
- For an ultra-smooth soup, use an immersion blender before adding the cheese and sour cream.
- Want it lighter? Swap some of the milk for low-fat or use Greek yogurt instead of sour cream.
- Add a spicy twist with chopped jalapeños or a dash of hot sauce.
Final Thoughts
Loaded Baked Potato Soup is everything we love about a baked potato—warm, creamy, cheesy, and bacon-filled—all in one comforting bowl. Whether you’re meal prepping for the week or just need a delicious way to unwind, this soup delivers comfort with every bite. One spoonful, and you’ll see why it’s a timeless favorite.
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