Description
Creamy, hearty, and comforting, this Loaded Baked Potato Soup is packed with tender potatoes, crispy beef, and melted cheese. A cozy family-friendly dinner recipe that tastes just like a fully loaded baked potato in a bowl.
Ingredients
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6 large russet potatoes, baked or peeled and cubed
- 6 slices beef, cooked and crumbled
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1 medium onion, finely chopped
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3 cloves garlic, minced
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4 cups chicken broth
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2 cups whole milk (or half-and-half for creamier soup)
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1 cup sour cream
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2 cups shredded cheddar cheese
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3 tbsp butter
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3 tbsp all-purpose flour
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Salt and black pepper, to taste
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3 green onions, sliced (for garnish)
Instructions
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In a large pot, cook beef until crispy. Remove, crumble, and set aside. Leave 1 tbsp bacon drippings in the pot.
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Add butter and chopped onion. Sauté until softened, about 5 minutes. Stir in garlic.
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Sprinkle in flour and cook for 1–2 minutes to make a roux.
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Slowly whisk in chicken broth and milk. Bring to a gentle simmer.
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Add cooked potatoes, mash lightly for a creamy texture while leaving some chunks.
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Stir in sour cream, shredded cheese, and half the beef. Season with salt and pepper.
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Simmer 10 minutes until thick and creamy.
- Serve hot, topped with remaining beef, green onions, and extra cheese.
Notes
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For extra creaminess, use half-and-half instead of milk.
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Substitute turkey beef for a lighter version.
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Can be made vegetarian by omitting beef and using veggie broth.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
