Loaded Baked Potato Soup Recipe

5 from 6 votes

This creamy potato soup recipe is quick and easy to make in one pot. It's got all the comforting flavors of a loaded baked potato.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Soup

Cuisine: American

Keyword: How to make potato soup

Servings: servings

Calories: 575kcal

Author: Amanda Finks

6 slices bacon
2 Tbsp unsalted butter
3 garlic cloves minced
1/2 cup all-purpose flour
4 cups chicken broth
2 cups whole milk
4 large russet potatoes (about 2 lbs.) peeled and cut into large bite-size chunks
1/2 tsp salt
1/2 tsp ground black pepper
2 cups shredded cheddar cheese
1/2 cup sliced green onions
Optional for serving: sour cream, shredded cheddar, etc.

Add the bacon in an even layer in a large soup pot. Cook until crispy.
Turn off the heat. Transfer the cooked bacon to a paper towel lined plate. Let the bacon grease cool for 5 minutes.
Add the butter to the bacon grease. Turn the heat back on about medium-high. When the butter is melted, add the garlic and flour. Stir constantly for one minute.
Add 1 cup of chicken broth. Stir until smooth. Add another cup of broth. Stir until smooth. Add the remaining 2 cups of broth and milk. Stir to combine.
Add the chopped potatoes, salt, and pepper. Bring the liquid to a boil. Reduce the heat so the liquid is simmering. Simmer the potatoes for 15 minutes.
Add the cheese. Stir to combine. Simmer 5 minutes.
As the soup cooks, finely chop the cooked bacon.
Serve the soup topped with sliced green onions, chopped bacon, sour cream, and shredded cheddar cheese.