Loaded baked potato soup is the ultimate comfort food, especially when the weather cools down. With its rich and creamy texture, this soup packs all the flavors of a loaded baked potato into a warm, satisfying bowl. Whether you're looking for a cozy dinner, a hearty lunch, or even something to serve at a gathering, this recipe is sure to be a hit. Read on to learn how to make this delicious loaded baked potato soup, and discover tips and tricks to ensure it turns out perfect every time.
What is Loaded Baked Potato Soup?
Loaded baked potato soup is a creamy soup made with potatoes, cheese, bacon, and other toppings typically associated with a loaded baked potato. The soup features a rich base made from potatoes, milk, and butter, enhanced by the savory flavors of bacon, sour cream, and cheddar cheese. It’s the perfect balance of creamy, savory, and hearty, offering comfort in every spoonful.
Ingredients List for Loaded Baked Potato Soup
- Russet Potatoes – You’ll need about 4 large Russet potatoes. Russets are ideal because they’re starchy and help give the soup a thick, creamy texture.
- Bacon – 6 to 8 slices of crispy bacon are key to giving this soup a savory, smoky flavor. You can use more or less depending on your preference.
- Onion – 1 medium yellow onion, finely diced, adds depth and sweetness to the soup.
- Garlic – 2 to 3 cloves of minced garlic enhance the overall flavor profile, giving a slight kick.
- Butter – 4 tablespoons of unsalted butter for sautéing the onion and garlic, as well as adding richness to the soup.
- Flour – ¼ cup of all-purpose flour helps to thicken the soup and give it a creamy texture.
- Chicken Broth – 4 cups of low-sodium chicken broth as the base liquid. You can also use vegetable broth if you prefer a vegetarian version.
- Milk – 2 cups of whole milk contribute to the creaminess of the soup. For a richer version, you can substitute half-and-half or heavy cream.
- Sour Cream – ½ cup of sour cream adds tanginess and richness.
- Cheddar Cheese – 2 cups of shredded sharp cheddar cheese to melt into the soup, adding that signature cheesy flavor.
- Green Onions – Chopped green onions for garnish, offering a fresh pop of color and flavor.
- Salt and Pepper – To taste. Season the soup carefully to enhance all the flavors.
Substitutions and Variations
- Potatoes: If you don’t have Russet potatoes, Yukon Gold potatoes are a good alternative. They are waxier, so the texture will be slightly different but still delicious.
- Bacon: For a healthier option, you can use turkey bacon or even leave out the bacon entirely for a vegetarian version.
- Milk: You can substitute the milk with dairy alternatives such as almond milk or oat milk. Just be aware that this may slightly alter the taste and creaminess.
- Cheese: While cheddar is traditional, feel free to experiment with other cheeses like gouda, Monterey Jack, or even a spicy pepper jack for an extra kick.
- Broth: For a richer flavor, you can use beef broth instead of chicken broth, or use vegetable broth to make the dish vegetarian-friendly.
Step-by-Step Cooking Instructions

- Prepare the Potatoes: Start by washing and scrubbing the Russet potatoes. Poke a few holes in them with a fork and bake them at 400°F for about 45 minutes or until tender. Let them cool slightly, then peel and roughly chop them into bite-sized pieces.
- Cook the Bacon: While the potatoes are baking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and set it aside, leaving about 2 tablespoons of bacon grease in the skillet.
- Sauté the Onions and Garlic: In the same skillet with the bacon grease, add the diced onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Make the Roux: In a large pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux, which will help thicken the soup.
- Add Broth and Potatoes: Slowly whisk in the chicken broth, ensuring there are no lumps. Add the chopped potatoes and bring the mixture to a simmer.
- Add Milk and Simmer: Stir in the milk, and continue to simmer for another 10-15 minutes, stirring occasionally, until the soup begins to thicken.
- Add Cheese and Sour Cream: Lower the heat and stir in the shredded cheddar cheese and sour cream until fully melted and incorporated. The soup should be thick, creamy, and smooth.
- Season to Taste: Add salt and pepper to taste. Be sure to taste as you go, adjusting the seasoning as needed.
- Serve: Ladle the soup into bowls, then top each serving with crispy bacon bits, extra shredded cheese, chopped green onions, and an optional dollop of sour cream for extra creaminess.
How to Cook Loaded Baked Potato Soup: A Step-by-Step Guide
Cooking loaded baked potato soup may seem intimidating, but breaking it down into easy steps makes it manageable for cooks of all skill levels. By following these steps, you’ll create a soup that’s creamy, flavorful, and packed with hearty goodness.
First, begin by prepping your potatoes, as baking them is the longest part of the process. Once baked and peeled, they serve as the heart of the soup, adding thickness and texture. While the potatoes bake, you can multitask by cooking the bacon, sautéing the onions, and making the roux.
Making the roux is essential, as it forms the base of your soup and ensures that it’s thick and creamy without being too heavy. Once you’ve added the liquids and brought the mixture to a simmer, be sure to stir frequently to avoid any lumps. The final touch comes with the cheese and sour cream, which bring everything together with a rich, tangy flavor that complements the bacon and potatoes.
Common Mistakes to Avoid
- Not Cooking the Potatoes Properly: If the potatoes aren’t fully cooked, they won’t blend well into the soup, leading to an undesirable texture. Make sure they’re tender before adding them.
- Skipping the Roux: The roux is key to achieving a thick, creamy consistency. Skipping it can result in a thin soup that doesn’t have the richness you want.
- Overcooking the Bacon: Be careful not to burn the bacon. Crispy is good, burnt is not. It can add an unpleasant bitterness to the soup if overdone.
- Adding Cheese Too Quickly: Don’t add the cheese when the soup is boiling, as it can cause the cheese to clump instead of melting smoothly. Lower the heat first.
- Not Tasting as You Go: Always taste your soup as you cook, adjusting seasoning and flavors to ensure it’s perfectly balanced.
Serving and Presentation Tips
When serving loaded baked potato soup, presentation plays a big role in enhancing the overall experience. Garnishes like crispy bacon, shredded cheese, and green onions not only add visual appeal but also enhance the flavors of the dish.
How to Serve Loaded Baked Potato Soup
Serve the soup piping hot in deep bowls. You can accompany it with a fresh, crusty loaf of bread, or even serve it in bread bowls for an extra indulgent treat. Pairing it with a light salad or steamed veggies can balance out the richness of the soup.
Presentation Ideas for Loaded Baked Potato Soup
Consider serving the soup with a swirl of sour cream on top, or sprinkle freshly chopped parsley or chives for a pop of color. For a rustic feel, you can serve it in individual cast iron bowls or vintage crockery.
Loaded Baked Potato Soup Recipe Tips
- Make it Ahead: You can make the soup a day ahead and store it in the fridge. Reheat it gently over low heat, adding a splash of milk or broth if it thickens too much.
- Double the Recipe: This soup is easy to double, making it perfect for feeding a crowd or freezing for later use.
- Add Protein: If you want to add more protein, you can stir in diced cooked chicken or even leftover ham.
Frequently Asked Questions (FAQs)
- Can I freeze loaded baked potato soup? Yes, you can freeze it, but note that soups with dairy may separate when reheated. To prevent this, add a bit of fresh cream when reheating.
- Can I make this soup vegetarian? Yes, use vegetable broth instead of chicken broth, and omit the bacon or replace it with a vegetarian bacon substitute.
- How long will this soup keep in the fridge? Loaded baked potato soup can be stored in an airtight container in the fridge for up to 3-4 days.
- Can I use sweet potatoes instead of regular potatoes? You can, but it will change the flavor. Sweet potatoes will give the soup a sweeter, earthier taste.
Conclusion
Loaded baked potato soup is the perfect combination of creamy, cheesy, and hearty, making it an excellent choice for comfort food. Whether you're looking for a weeknight meal or something to serve guests, this recipe has everything you need. By following the step-by-step instructions and tips, you’ll master this dish and have a delicious bowl of soup ready to enjoy! Don’t forget to experiment with variations and make it your own.
PrintLoaded Baked Potato Soup Recipe
Loaded baked potato soup is a comforting, creamy dish made with tender potatoes, crispy bacon, and sharp cheddar cheese. This easy-to-make soup combines rich flavors with simple ingredients for a hearty meal. Enjoy this delicious soup with a warm, crusty bread to complete your cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 large russet potatoes
- 1 medium onion, diced
- 4 cups chicken broth
- 1 ½ cups heavy cream
- ½ cup sour cream
- 1 ½ cups shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 4 tbsp butter
- 3 tbsp flour
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Bake potatoes at 400°F for 1 hour or until tender. Let cool, then peel and roughly mash.
- In a large pot, melt butter over medium heat. Add onions and cook until soft, about 5 minutes.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth and bring to a boil.
- Add mashed potatoes, heavy cream, and sour cream. Stir until smooth.
- Reduce heat and simmer for 10 minutes. Season with salt and pepper.
- Stir in cheese and crumbled bacon. Cook until cheese is melted.
- Serve hot, garnished with extra bacon, cheese, and green onions.
Notes
- For a chunkier soup, leave some potato pieces larger.
- You can substitute Greek yogurt for sour cream for a lighter version.
- Add extra veggies like carrots or celery for added texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 800mg
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