Loaded Baked Potato Soup

When the chill of a cold day sets in, nothing hits the spot quite like a bowl of loaded baked potato soup. Creamy, rich, and packed with flavor, this soup is a warm hug in a bowl. Each spoonful is brimming with tender potatoes, crispy bacon, sautéed onions, gooey cheese, and a medley of zesty seasonings that bring it all together. It’s the ultimate blend of comfort and indulgence, perfect for lunch or dinner.  

Potato soup has a way of making everything feel a little better. There’s something magical about its hearty, creamy texture and soul-warming taste that makes it a favorite in my kitchen, especially during the fall and winter months. Whether it’s a cheesy potato soup or a ham-studded version, this dish has a knack for filling not just your belly, but your heart too.  

This loaded baked potato soup is more than just a meal—it’s a cozy moment waiting to happen. So grab a bowl, top it off with extra cheese, a dollop of sour cream, or even some chives, and let it work its comforting magic!

Ingredients:

• 12 ounces bacon, chopped
• 1 onion, diced
• ⅓ cup all purpose flour
• 4 cups milk
• 32 ounce chicken broth
• 1 teaspoon Slap Ya Mama seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 4 large potatoes, cut into bite size pieces
• 1½ cups cheddar cheese, shredded
• Optional: sliced green onions

Instructions

1. In a large pot or Dutch oven, cook bacon until crispy.
2. Remove and place the bacon on a paper plate lined with paper towels to absorb any excess grease. Set aside.
3. Drain bacon grease, reserving 3 tablespoons and return to the pan.
4. Place onions in bacon grease and cook for 4-5 minutes or until onions are tender.
5. Add flour to create a roux and let cook for an additional minute or two.
6. Slowly whisk in milk until combined.
7. Next, add in chicken broth, garlic, potatoes, and seasonings. Stir to combine. Let cook until mixture comes to a boil then reduce heat, cover, and let simmer for 20-25 minutes or until potatoes are tender.
8. Mash some of the potatoes in the pot to create a thicker consistency.
9. Add 1 cup of cheddar cheese and ⅔ of the cooked bacon. Stir to combine.
10. Serve hot and top with remaining cheese, bacon, and sliced green onions, if desired.

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