Loaded Baked Potato Soup

by Xander Lett-2 January 2026Easy

105K likes, 279 comments - kyle.ciauri on September 22, 2024: “they loved it, Ohhh i forgot to mention step 1 hit the + button 😯😛 Ingredients - 3lb mini yukon gold potatoes, - 12 strips cooked bacon, cut into small pieces - 2T butter - 2T reserved bacon grease - 1 medium yellow onion, diced - Garlic to taste (I did about 8 cloves) - 1/4 cup flour - 2 cups milk - 1 cup heavy cream - 4 cups chicken broth - 1 to 2t salt (to taste) - 1t black pepper - 1t chicken bouillon (optional) - Pinch of paprika (optional) - 2 cups cheddar cheese - Toppings: cheddar cheese, sour cream, bacon, and green onions Instructions: 1. cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Keep some bacon grease 2. Add in your butter and onion, sauteing for about 5 minutes or until your onions soften. Throw in your garlic and cook for about 30s or until fragrant. 3. Add in your flour and stir for about 1min 4. Slowly whisk in your heavy cream and milk, working in batches (about a 1/3 at a time). Repeat with your chicken broth. Season with your salt, pepper, chicken bouillon. Stir to combine. 5. Add in your potatoes and bring to a boil. Boil until fork tender, about 20 minutes. 6. Reduce heat to medium-low. Add in your cheddar cheese and bacon (leaving aside a few T of each for topping), stir until melted. 7. With a potato masher, mash your potatoes 8. Serve and top with more cheese, sour cream, bacon, and green onions. 😛😛 #fallsoup #fallsouprecipe #fallsoups #fallsouprecipes #bakedpotatosoup #loadedbakedpotatosoup #soupseason #soupszn #souprecipe #souptok #souprecipes #easyrecipes #foodtok #foodtiktok #fallrecipe #fallrecipes”.

Imported RecipeOriginally from: www.instagram.com

Method

0
Cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Keep some bacon grease.
1
Add in your butter and onion, sauteing for about 5 minutes or until your onions soften. Throw in your garlic and cook for about 30s or until fragrant.
2
Add in your flour and stir for about 1min.
3
Slowly whisk in your heavy cream and milk, working in batches (about a 1/3 at a time). Repeat with your chicken broth. Season with your salt, pepper, chicken bouillon. Stir to combine.
4
Add in your potatoes and bring to a boil. Boil until fork tender, about 20 minutes.
5
Reduce heat to medium-low. Add in your cheddar cheese and bacon (leaving aside a few T of each for topping), stir until melted.
6
With a potato masher, mash your potatoes.
7
Serve and top with more cheese, sour cream, bacon, and green onions.