The Ultimate Loaded Baked Potato Soup

Total Time
Prep 15 mins
Cook 45 mins

This recipe is decadent! Creamy, thick and delicious! Perfect for a cold winter night!

Ingredients Nutrition


  1. Fry the bacon in the bottom of a large dutch oven or heavy bottomed pot.
  2. Once the bacon is done, remove and set a side (chopp for garnish once it cools).
  3. Add the onion and garlic to the bacon fat left in the pot and sautee until the onions are translucent (medium-low heat so that the garlic does not burn).
  4. Wisk the flour into the onions and garlic mixture while in the pot and cook for an additional few minutes to cook out the flour.
  5. Slowly wisk in the chicken broth and heavy whipping cream.
  6. Add in the potatoes. Bring it to a boil then reduce to a low heat and cook until the potatos are tender.
  7. Add salt and pepper to taste and blend everything together with a hand blender (or you can blend it in batches in a regular blender).
  8. Turn off the heat (makes sure the heat is off or the sour cream will curdle) and add the cheddar cheese and sour cream and mix it all together.
  9. Serve topped with the chopped bacon, cheddar cheese, sour cream and sliced scallions.
Most Helpful

Decadently delicious. Made this on a cold winter afternoon, and followed the directions with one minor exception. I didn't have any low-sodium broth, so I used regular. Then I omitted any other salt. The result was creamy, rich, and yummy. Next time I may eliminate the sour cream, or reduce it, because I thought there was too much "tang." Unfortunately, I won't make this often because of the high fat content, but it is spot on for an occasional indulgence.

nmindrup_11618663 January 18, 2016

This recipe is Awesome!!! Tastes just like Outback steakhouse potato soup.... Outstanding!

Rodney Theresa K. December 31, 2014