Loaded Baked Potato Soup

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There's nothing quite like a bowl of creamy, hearty potato soup to warm you from the inside out on a chilly day. This Loaded Baked Potato Soup takes all the comforting flavors of a classic baked potato—crispy bacon, sharp cheddar cheese, and fresh green onions—and transforms them into a rich, velvety soup that's pure comfort in a bowl.

What makes this recipe special is the addition of bright green broccoli florets that not only add a pop of color but also bring a fresh, nutritious element to this indulgent dish. Whether you're serving it as a cozy weeknight dinner with crusty bread or impressing guests at a casual gathering, this soup delivers restaurant-quality flavor with simple, wholesome ingredients.

Best of all, it comes together in under an hour, making it the perfect recipe for when you're craving something satisfying without spending all day in the kitchen.

Ingredients

• 6 medium russet potatoes (about 2½ pounds), peeled and diced into ½-inch cubes

• 4 cups chicken broth (or vegetable broth)

• 3 cups whole milk

• 1 cup heavy cream

• 4 tablespoons butter

• ⅓ cup all-purpose flour

• 8 strips bacon

• 4 green onions, thinly sliced (white and green parts separated)

• 1½ cups sharp cheddar cheese, shredded

• 1 cup broccoli florets, cut into small pieces

• 1 teaspoon garlic powder

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ¼ teaspoon smoked paprika (optional)

• Sour cream for serving (optional)

Directions

1. Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon, drain on paper towels, and crumble once cooled. Set aside.

2. Pour out most of the bacon grease, leaving about 1 tablespoon in the pot. Add the diced potatoes and the white parts of the green onions. Sauté for 3-4 minutes.

3. Add the chicken broth to the pot and bring to a boil. Reduce heat and simmer for 12-15 minutes until potatoes are fork-tender.

4. While potatoes are cooking, steam or blanch the broccoli florets for 2-3 minutes until bright green and slightly tender. Drain and set aside.

5. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly.

6. Gradually add the milk and heavy cream to the roux, whisking continuously until the mixture thickens, about 5-7 minutes.

7. Once the potatoes are tender, use a potato masher to mash about half of them directly in the pot, leaving the rest chunky for texture.

8. Pour the cream mixture into the pot with the potatoes and stir well to combine.

9. Add the garlic powder, salt, pepper, and smoked paprika. Stir and let simmer on low heat for 5 minutes.

10. Remove from heat and stir in 1 cup of the shredded cheddar cheese until melted and smooth.

11. Ladle soup into bowls and top with remaining cheddar cheese, crumbled bacon, blanched broccoli florets, and sliced green onion tops. Add a dollop of sour cream if desired.cing and serving warm with butter.

Tips

For extra flavor: Add a splash of white wine when sautéing the potatoes, or stir in a teaspoon of Dijon mustard for depth.

Texture preference: If you prefer a completely smooth soup, use an immersion blender to puree all the potatoes before adding the cream mixture. For a chunkier soup, mash fewer potatoes.

Make it lighter: Substitute half-and-half for the heavy cream, or use 2% milk instead of whole milk. You can also reduce the butter to 2 tablespoons.

Broccoli brightness: Don't overcook the broccoli—blanching it separately keeps it vibrant green and slightly crisp as a fresh topping.

Cheese matters: Freshly shred your own sharp cheddar rather than using pre-shredded cheese. It melts better and has superior flavor.

Storage Tips

Refrigerator: Store cooled soup in an airtight container for up to 4 days. The soup may thicken when chilled; simply add a splash of milk or broth when reheating.

Freezer: This soup can be frozen for up to 3 months, though the texture may change slightly due to the dairy. Freeze in portion-sized containers for easy reheating.

Reheating: Warm gently on the stovetop over low heat, stirring frequently. Add extra liquid if needed. Avoid boiling, as this can cause the dairy to separate.

Toppings: Store bacon, cheese, and broccoli toppings separately and add fresh when serving for the best texture and flavor.

Nutrition Facts

Per serving (based on 6 servings)

• Calories: 520

• Total Fat: 32g

• Saturated Fat: 18g

• Cholesterol: 95mg

• Sodium: 880mg

• Total Carbohydrates: 38g

• Dietary Fiber: 3g

• Sugars: 8g

• Protein: 19g

Note: Nutrition information is approximate and will vary based on specific ingredients and portion sizes used.

Conclusion

We hope this Loaded Baked Potato Soup becomes a new favorite in your recipe collection! The beauty of this dish is its versatility—feel free to adjust the toppings to suit your taste, add extra vegetables, or experiment with different cheese varieties.

Whether you're making a big batch for meal prep, feeding a hungry family on a busy weeknight, or serving it as the star of a cozy dinner party, this soup never disappoints.

The combination of creamy potatoes, smoky bacon, and sharp cheddar creates layers of flavor that keep everyone coming back for seconds. Don't forget to save any leftovers—this soup tastes even better the next day as the flavors meld together!

If you try this recipe, we'd love to hear how it turned out. Share your creations and any creative variations you come up with in the comments below. Happy cooking, and enjoy every comforting spoonful!