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Loaded Baked Potato Soup Casserole Recipe – Easy & Comforting

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This Loaded Baked Potato Soup Casserole combines the creamy, hearty flavors of classic potato soup with a baked twist, making it the ultimate comfort food for chilly nights or gatherings.

Ingredients

Scale
  • 4 russet potatoes, peeled, baked, and diced
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups whole milk
  • 1 cup sour cream
  • 2 cups cheddar cheese, shredded and divided
  • 1/4 cup green onions, chopped
  • 6 slices bacon, cooked and crumbled
  • Salt and pepper to taste

Instructions

  1. Peel, bake, and dice the russet potatoes. Set aside.
  2. In a skillet, fry the bacon until crispy. Drain on paper towels and crumble into bits.
  3. In a large pot, melt butter over medium heat. Whisk in the flour until smooth, then gradually add the chicken broth and milk. Stir constantly to avoid lumps and cook until thickened (about 5-7 minutes).
  4. Stir in the sour cream, half of the cheddar cheese, and season with salt and pepper to taste.
  5. Gently fold the diced potatoes into the creamy base until well coated.
  6. Pour the potato mixture into your prepared casserole dish. Top with the remaining cheddar cheese, crumbled bacon, and chopped green onions.
  7. Preheat your oven to 375°F (190°C). Bake the casserole for 25-30 minutes, or until the cheese is bubbly and golden brown.
  8. Let the casserole cool for 5 minutes before serving.

Notes

For a lighter version, swap sour cream with plain Greek yogurt or cheddar with reduced-fat cheese. Add a splash of milk if the base seems too thick before combining with potatoes.

Nutrition

Keywords: loaded baked potato soup, casserole recipe, comfort food, potato casserole, easy dinner recipe

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