If you have ever craved a cozy, comforting dish that feels like a warm hug on a chilly day, then you are going to fall head over heels for this Loaded Baked Potato Soup Recipe. Imagine tender chunks of russet potatoes swimming in a rich and creamy broth, infused with crispy bacon, sharp cheddar cheese, and a touch of garlic and onion for that perfect savory bite. This soup is the ultimate indulgence for potato lovers and a guaranteed crowd-pleaser that brings together all the favorite flavors of a classic loaded baked potato in one luscious bowl. Whether it’s a casual weeknight dinner or a special treat for guests, this soup truly shines and will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
This Loaded Baked Potato Soup Recipe uses simple, accessible ingredients that come together effortlessly. Each element plays a vital role in creating the creamy texture, deep flavor, and vibrant colors that make this soup irresistibly good.
- Russet potatoes (4 large, peeled and diced): The backbone of the soup, providing a starchy, fluffy base that thickens and gives hearty texture.
- Onion (1 medium, chopped): Adds a subtle sweetness and depth of flavor when sautéed just right.
- Garlic (3 cloves, minced): Brings an aromatic punch that wakes up the taste buds without overpowering.
- Chicken broth (4 cups): The savory liquid foundation that infuses the soup with umami richness.
- Milk (2 cups): Creates the creamy body of the soup with a lighter touch than cream alone.
- Heavy cream (1 cup): Amplifies the richness and silkiness, making every spoonful decadent.
- Bacon (8 slices, cooked and crumbled): Adds crispy texture and smoky flavor that defines the “loaded” aspect.
- Sharp cheddar cheese (2 cups, shredded): Melts into the soup for cheesy goodness and a vibrant orange hue.
- Sour cream (1/2 cup): Introduces a tangy creaminess that balances the richness perfectly.
- Butter (4 tablespoons): Enhances the savory flavor and helps develop that luscious sauté base.
- All-purpose flour (2 tablespoons): Acts as a thickening agent to give the soup body and smooth texture.
- Salt and pepper (to taste): Essential seasonings that bring out the flavors harmoniously.
- Chopped chives (1/4 cup for garnish): Offer a fresh, mild oniony note and pop of color when sprinkled on top.
How to Make Loaded Baked Potato Soup Recipe
Step 1: Crisp Up the Bacon
Start by cooking your bacon in a large pot over medium heat until it’s perfectly crispy. This is where the magic begins, as the bacon fat left behind will infuse the soup with a smoky, savory base. Set the cooked bacon aside to crumble later.
Step 2: Sauté Aromatics
In the same pot, add butter to the bacon grease. Allow it to melt, then toss in the chopped onion and minced garlic. Sauté everything until the onions turn translucent and the garlic releases its wonderful aroma. This step adds foundational layers of flavor you’ll notice in every bite.
Step 3: Create a Roux
Sprinkle the flour over the sautéed onions and garlic. Cook this mixture for about 1 to 2 minutes, stirring frequently, until it forms a light paste. This roux is key to thickening your soup to that perfect creamy consistency.
Step 4: Add Broth and Potatoes
Gradually whisk in the chicken broth to avoid lumps, creating a smooth base. Toss in your diced potatoes and bring the pot to a boil. Then reduce the heat and let it simmer for about 15 minutes until the potatoes are tender and ready to transform the soup.
Step 5: Blend to Desired Texture
Use an immersion blender to purée the soup directly in the pot. For a silky smooth soup, blend thoroughly; but if you love some chunky potato bite, just pulse a few times to keep texture alive. This step lets you customize the soup’s body exactly how you like it.
Step 6: Stir in Creamy Ingredients and Cheese
Next, add the milk, heavy cream, sour cream, and most of the shredded cheddar cheese. Stir gently over low heat until everything is fully combined and the cheese melts into the soup, making it creamy and decadently cheesy.
Step 7: Mix in Bacon and Season
Fold in most of the crumbled bacon, reserving some for topping. Season the soup with salt and pepper according to your taste. This final savory flourish is what truly makes this Loaded Baked Potato Soup Recipe a showstopper.
Step 8: Ready to Serve
Your soup is now a luscious masterpiece, ready to satisfy those comfort food cravings! Ladle it into bowls and prepare for the best loaded baked potato experience in soup form.
How to Serve Loaded Baked Potato Soup Recipe
Garnishes
The toppings are where you can get creative and really make this soup shine. Sprinkle the remaining cheddar cheese, bacon bits, and chopped chives on top for extra bursts of flavor and color. A spoonful of sour cream as a final dollop adds a luscious tang and cool finish that balances the warm soup beautifully.
Side Dishes
This soup is fantastic on its own but pairs wonderfully with crisp green salads, crusty bread, or garlic toast for dipping and soaking up every creamy drop. Roasted or steamed veggies can add a fresh contrast and make the meal even more wholesome and satisfying.
Creative Ways to Present
For a fun twist, serve this soup in hollowed-out baked potato skins or small bread bowls. You could also sprinkle a touch of smoked paprika or a few drops of hot sauce on top for an extra kick. No matter how you plate it, this Loaded Baked Potato Soup Recipe dazzles visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Store leftovers in the refrigerator for up to 3 to 4 days. The flavors actually deepen with time, making it a convenient and delicious leftover meal.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When you want a quick meal, thaw overnight in the fridge and you’re good to go. Be aware cream-based soups sometimes separate a bit after freezing; a good stir or gentle reheating will bring it back together.
Reheating
Reheat the soup over low to medium heat on the stove, stirring occasionally until warmed through. Avoid high heat, which can cause curdling. Adding a splash of milk while reheating helps restore its creamy texture and freshness.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. For smoky flavor, consider adding smoked paprika or smoked salt. You can also sauté mushrooms or smoked tofu for added umami.
Is it possible to use different cheeses?
Yes! While sharp cheddar is classic, try Monterey Jack, gouda, or even a blend of cheeses for a unique twist on the flavor profile. Just choose cheeses that melt well.
Can I use a slow cooker for this recipe?
Yes, you can adapt the recipe for a slow cooker. Sauté the onion and garlic first, then add all ingredients except dairy and cheese. Cook on low for 6-7 hours or high for 3-4 hours. Stir in dairy and cheese about 30 minutes before serving.
What can I do if the soup is too thick?
Simply stir in more chicken broth or milk a little at a time until you reach your preferred consistency. Keep in mind it will thicken slightly as it cools.
Can I make this soup dairy-free?
Yes! Replace milk and cream with coconut milk or your favorite plant-based milk, and use dairy-free cheese alternatives. The soup will still be creamy and flavorful with these swaps.
Final Thoughts
This Loaded Baked Potato Soup Recipe is one of those rare, comforting dishes that feels both indulgent and nourishing at the same time. It’s full of rich textures, bold flavors, and warmth that wraps around you like a cozy blanket. I promise that once you try making this soup at home, it will quickly become a go-to recipe in your kitchen, perfect for sharing with family and friends all year round. So grab your potatoes and dive into the deliciousness—your taste buds will thank you!
Print
Loaded Baked Potato Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Loaded Baked Potato Soup is a creamy, comforting dish packed with hearty potatoes, sharp cheddar cheese, crispy bacon, and a touch of sour cream. Perfect for chilly days, this rich soup combines classic baked potato flavors into a warm, satisfying bowl.
Ingredients
Soup Base
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Toppings and Mix-ins
- 8 slices bacon, cooked and crumbled
- 2 cups sharp cheddar cheese, shredded (divided: 1.5 cups for soup, 0.5 cups for garnish)
- 1/2 cup sour cream
- 1/4 cup chopped chives for garnish
Instructions
- Cook Bacon: In a large pot over medium heat, cook the bacon until crispy. Remove the bacon slices and set them aside on paper towels to drain. Leave about 1 tablespoon of bacon grease in the pot to enhance the flavor of the soup.
- Sauté Aromatics: Add butter to the pot along with the bacon grease. Once melted, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-5 minutes.
- Create Roux: Stir in the all-purpose flour and cook for 1-2 minutes, forming a light paste that will thicken the soup.
- Add Broth: Gradually whisk in the chicken broth, stirring constantly to avoid lumps and create a smooth base.
- Cook Potatoes: Add the diced potatoes to the pot and bring the mixture to a boil. Reduce heat to a simmer and cook until the potatoes are tender, approximately 15 minutes.
- Blend Soup: Using an immersion blender, blend the soup to your desired consistency—completely smooth or leaving some chunks for texture.
- Add Dairy and Cheese: Stir in the milk, heavy cream, sour cream, 1 1/2 cups of shredded cheddar cheese, salt, and pepper. Continue to simmer on low heat until the cheese is fully melted and the soup is heated through.
- Combine Bacon: Crumble the cooked bacon into small pieces and stir most of it into the soup, reserving some for garnish.
- Serve and Garnish: Ladle the hot soup into bowls and top with the remaining shredded cheddar cheese, reserved bacon pieces, and chopped chives for a flavorful finish.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Use an immersion blender carefully to avoid splashes of hot soup.
- Adjust thickness by adding more broth or milk if needed.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
- Russet potatoes work best for their starchy texture and creamy consistency when cooked.
