The aroma of sizzling bacon mingled with the scent of buttery onions can light up even the cloudiest of days. That’s why I can’t resist making my Loaded Baked Potato Soup, a cozy bowl of happiness that warms the heart and satisfies the soul. With just 45 minutes from prep to table, this recipe is the perfect antidote to the fast food rut. You'll find it’s not only incredibly easy to whip up but also a fun way to indulge in a creamy, cheesy experience. Packed with wholesome russet potatoes and topped with crispy bacon and sharp cheddar, it’s sure to be a hit at your dinner table. Whether you’re cooking for a crowd or enjoying a solo evening, this comforting soup is bound to become a new favorite. Ready to dive into this delightful bowl of goodness?
Why Is This Soup So Irresistible?
Comforting, Creamy Goodness: The blend of heavy cream, milk, and sour cream creates an indulgent texture that makes each spoonful feel like a warm hug.
Flavor Explosion: Topped with crispy bacon and sharp cheddar, each bite is packed with savory flavors that brighten even the dreariest of days.
Quick & Easy: With just 45 minutes from start to finish, you can replace fast food with this homemade delight any night of the week!
Family-Friendly: Kids and adults alike love a hearty bowl of Loaded Baked Potato Soup. It’s the ultimate crowd-pleaser for cozy family dinners.
Versatile Base: Customize it by adding veggies, or switch up the toppings for a unique twist. Don't forget to check out my Creamy Broccoli Cheddar Soup for another delightful soup idea!
Loaded Baked Potato Soup Ingredients
For the Soup
- Russet potatoes – 4 large, peeled and diced; they offer a creamy texture when cooked.
- Onion – 1 medium, chopped; adds a savory base flavor to the soup.
- Garlic – 3 cloves, minced; provides a fragrant depth of flavor.
- Chicken broth – 4 cups; this is the soul of the soup, delivering rich and hearty taste.
- Milk – 2 cups; makes the soup creamy and smooth for that comforting bite.
- Heavy cream – 1 cup; amplifies the richness of the Loaded Baked Potato Soup.
- Bacon – 8 slices, cooked and crumbled; adds a crunch and smokiness that elevates the dish.
- Sharp cheddar cheese – 2 cups, shredded; ensures a robust cheesy flavor that is utterly satisfying.
- Sour cream – ½ cup; contributes tanginess and creaminess, perfect for finishing touches.
- Butter – 4 tablespoons; brings richness and helps sauté the onions and garlic beautifully.
- All-purpose flour – 2 tablespoons; thickens the soup, lending it a velvety consistency.
- Salt and pepper – to taste; the essential seasonings to balance and enhance flavors.
- Chives – ¼ cup, chopped for garnish; a fresh touch that adds color and a mild onion flavor.
Step‑by‑Step Instructions for Loaded Baked Potato Soup
Step 1: Cook the Bacon
In a large pot over medium heat, cook the bacon until crispy, about 8–10 minutes. Once done, remove the bacon from the pot and set it aside, leaving about 1 tablespoon of the bacon grease in the pot to add flavor to your Loaded Baked Potato Soup.
Step 2: Sauté the Aromatics
Add 4 tablespoons of butter to the pot with the reserved bacon grease. Once melted, add the chopped onion and minced garlic. Sauté for 5–7 minutes until the onion becomes translucent and the garlic is fragrant, creating a delightful base for your soup.
Step 3: Make the Roux
Stir in 2 tablespoons of all-purpose flour into the sautéed onions and garlic. Cook this mixture for about 1–2 minutes, stirring constantly until it forms a light paste and starts to turn golden, which will help thicken your Loaded Baked Potato Soup.
Step 4: Add the Broth
Gradually whisk in 4 cups of chicken broth, ensuring you break up any lumps. Bring the mixture to a gentle simmer, which should take about 3–5 minutes, allowing the flavors to meld beautifully in preparation for the diced potatoes.
Step 5: Cook the Potatoes
Add 4 large russet potatoes, peeled and diced, to the pot. Bring everything to a boil, then reduce the heat to a simmer, cooking for about 15 minutes or until the potatoes are fork-tender and can easily be mashed with a spoon.
Step 6: Blend the Soup
Using an immersion blender, carefully blend the soup until smooth, approximately 1–2 minutes. If you prefer a chunkier Loaded Baked Potato Soup, blend only partially, keeping some potato pieces intact for added texture.
Step 7: Incorporate Dairy
Stir in 2 cups of milk, 1 cup of heavy cream, ½ cup of sour cream, and 1½ cups of shredded sharp cheddar cheese. Season with salt and pepper to taste, then simmer on low heat for about 5 minutes until everything is heated through and the cheese has melted perfectly into the soup.
Step 8: Add Bacon and Finish
Crumble the reserved bacon and stir most of it into the soup, saving some for garnish. Continue to simmer for an additional 2–3 minutes, letting the flavors combine for the ultimate creamy Loaded Baked Potato Soup experience.
Step 9: Serve and Garnish
Ladle the hot soup into bowls and top with the remaining cheese, crumbled bacon, and a sprinkle of chopped chives for garnish. This adds a fresh touch and elevates your dish, making it a comforting favorite that’s ready to enjoy.
How to Store and Freeze Loaded Baked Potato Soup
Fridge: Store your Loaded Baked Potato Soup in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess.
Freezer: Freeze the soup in a freezer-safe container for up to 3 months. Leave space at the top for expansion, and let it thaw overnight in the fridge before reheating for best results.
Reheating: When reheating, add a splash of milk or cream to restore the creamy texture, as the soup may thicken in the fridge or freezer.
Serving Suggestions: Top with fresh garnishes like chives or extra cheese after reheating for a delightful presentation!
Make Ahead Options
These Loaded Baked Potato Soup ingredients are perfect for meal prep, allowing you to save time during busy weeknights! You can peel and dice the russet potatoes up to 24 hours in advance and refrigerate them in an airtight container to prevent browning. The sautéed onions and garlic can be prepped ahead and stored in the fridge for up to 3 days. When you’re ready to enjoy the soup, simply combine the prepped ingredients with the broth and proceed as per the recipe. This way, you’ll have a comforting and creamy Loaded Baked Potato Soup that’s just as delicious as if you made it fresh!
Loaded Baked Potato Soup Variations
Feel free to get creative and put your own spin on this cozy classic!
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Dairy-Free: Substitute almond milk or coconut milk for the dairy ingredients to create a creamy, lactose-free version.
For a unique twist, try adding a splash of nutritional yeast for that cheesy flavor without the dairy! -
Veggie Boost: Incorporate chopped carrots, celery, or even spinach for added nutrition and color, making the soup even heartier.
These vegetables not only add a garden-fresh touch but also deliver a satisfying texture contrast. -
Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to give your soup that extra heat everyone craves.
Feel free to adjust the spice level according to your family’s taste buds, and watch how they light up with each bite! -
Loaded Toppings: Go wild with toppings! Consider adding sour cream, guacamole, or even jalapeño poppers for a fun twist on the classic.
Your Loaded Baked Potato Soup becomes a fully-loaded party in a bowl that everyone will want to dig into! -
Herb-Infused: Incorporate fresh rosemary, thyme, or oregano for a fragrant herbal note that elevates the flavor profile.
This simple addition can take your warm bowl of soup from ordinary to extraordinary! -
Protein-Packed: Add shredded chicken or diced ham to make it more filling, turning your soup into a complete meal.
These additions also bring a savory richness that perfectly complements the creamy potato base. -
Smoky Flavor: Introduce smoked paprika or smoked gouda cheese for a gentle, smoky undertone that adds depth to the dish.
This creative alteration will surprise your taste buds and make your soup truly unforgettable! -
Garnish Galore: Switch it up by experimenting with different herbs, nuts, or even tortilla strips for added crunch and flavor.
Mix it up according to the season and the ingredients you have on hand to keep meal times exciting!
Explore these variations and make your Loaded Baked Potato Soup uniquely yours, perfect for those cozy evenings at home! Don't forget, for additional inspiration, check out my delightful Creamy Broccoli Cheddar Soup that adds a twist to your soup repertoire.
What to Serve with Loaded Baked Potato Soup
The rich, creamy texture of this soul-warming soup pairs beautifully with a variety of sides and flavors that elevate your dining experience.
- Garlic Breadsticks: Soft and chewy, these are perfect for dipping and soaking up every delicious drop of the soup.
- Crispy Salad: A refreshing mix of greens, cucumber, and a tangy vinaigrette adds a crisp contrast to the creamy soup.
- Steamed Broccoli: Bright green florets offer a healthy and vibrant side that complements the richness of the soup seamlessly.
For a cozy evening, serve a side of roasted Brussels sprouts with a drizzle of balsamic glaze. Their slight bitterness balances the creaminess, creating a delightful harmony of flavors.
- Cheddar Biscuits: These flaky treats are delightful with your soup, charmingly echoing the flavors of sharp cheddar.
- Apple Pie: For dessert, a slice of warm apple pie brings a sweet finish that contrasts beautifully with the savory soup.
- Chardonnay: Pair with a glass of chilled Chardonnay; its crisp acidity cuts through the creaminess, making each bite even more enjoyable.
Feel free to mix and match these pairings to create your perfect meal!
Expert Tips for Loaded Baked Potato Soup
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Perfect Potatoes: Use russet potatoes for their creamy texture. Other types can result in a watery or grainy soup.
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Avoid Lumps: Whisk the chicken broth gradually to prevent lumps when adding it to the roux. This ensures a smooth and velvety Loaded Baked Potato Soup.
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Blend Wisely: If you prefer a chunkier soup, blend only half of it. This gives you a lovely mix of smooth and textured bites!
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Season to Taste: Be generous with your salt and pepper, and taste before serving. Adjustments here can significantly enhance the flavors of your Loaded Baked Potato Soup.
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Toppings Galore: Don’t shy away from customizing toppings! Explore options like green onions, crumbled feta, or even jalapeños for a spicy kick.
Loaded Baked Potato Soup Recipe FAQs
How do I choose the right potatoes for this soup?
Absolutely! For the best results, I recommend using large russet potatoes as they provide the perfect creamy texture when cooked. Look for potatoes that are firm and free of dark spots or blemishes for optimum freshness.
How can I store Loaded Baked Potato Soup?
You can store your Loaded Baked Potato Soup in an airtight container for up to 3 days in the fridge. Just be sure to let it cool before sealing. When ready to enjoy, reheat gently on the stove to maintain its luscious creaminess!
Can I freeze Loaded Baked Potato Soup?
Yes, certainly! To freeze, pour the soup into a freezer-safe container, leaving some space at the top for expansion. It will keep well for up to 3 months. When ready to serve, let it thaw overnight in the fridge, and reheat while adding a splash of milk or cream to restore its original creamy texture.
What should I do if my soup is too thick?
If you find your Loaded Baked Potato Soup has thickened too much, simply add a little warm milk or chicken broth while stirring until it reaches your desired consistency. This helps return that velvety smooth texture that we all love.
Are there any dietary considerations I should keep in mind?
Great question! Make sure to check for any allergies related to ingredients like dairy or gluten (from the flour). If you’re serving a guest with dietary restrictions, using lactose-free milk, dairy-free sour cream, or a gluten-free flour alternative can render this soup accommodating for everyone.
How can I enhance the flavors of my soup?
I often enhance the flavor by adding fresh herbs like thyme or rosemary while the soup simmers or a dash of cayenne pepper for some heat. Feel free to experiment with your favorite spices for a personalized touch!
Creamy Loaded Baked Potato Soup That Warms Your Soul
Ingredients
Equipment
Method
- In a large pot over medium heat, cook the bacon until crispy, about 8–10 minutes. Remove bacon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
- Add 4 tablespoons of butter to the pot with the reserved bacon grease. Once melted, add the chopped onion and minced garlic. Sauté for 5–7 minutes until translucent and fragrant.
- Stir in 2 tablespoons of all-purpose flour into the sautéed onions and garlic, cooking for 1–2 minutes until it forms a light paste and turns golden.
- Gradually whisk in 4 cups of chicken broth, breaking up any lumps. Bring to a gentle simmer for about 3–5 minutes.
- Add 4 large russet potatoes, peeled and diced, to the pot. Bring to a boil, then reduce heat to simmer for about 15 minutes or until fork-tender.
- Using an immersion blender, carefully blend the soup until smooth, approximately 1–2 minutes. For a chunkier texture, blend only partially.
- Stir in 2 cups of milk, 1 cup of heavy cream, ½ cup of sour cream, and 1½ cups of shredded sharp cheddar cheese. Season with salt and pepper.
- Crumble the reserved bacon and stir most of it into the soup. Simmer for an additional 2–3 minutes.
- Ladle the soup into bowls and top with the remaining cheese, crumbled bacon, and chopped chives for garnish.
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