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Introduction
Welcome to the ultimate comfort food experience! Imagine a rich, hearty bowl of soup that tastes just like your favorite loaded baked potato. This homemade Loaded Baked Potato Soup recipe brings all those satisfying flavors right to your kitchen. Get ready for an easy, incredibly satisfying meal that’s truly packed with delicious ingredients and warmth.
Why You’ll Love This Baked Potato Soup
- Hearty and Satisfying: This soup is a complete meal, offering deep comfort with every creamy spoonful.
- Incredibly Easy to Make: Our step-by-step guide makes preparing this restaurant-quality soup simple for any home cook.
- Loaded with Savory Flavors: Enjoy crispy bacon, sharp cheddar, creamy sour cream, and tender potatoes in one bowl.
- Perfect for Any Occasion: It’s ideal for a cozy family dinner, entertaining guests, or meal prepping for the week.
- Customizable to Your Taste: Easily adjust toppings and ingredients to create your perfect personalized bowl of comfort.
Ingredients
Here’s what you’ll need to create this amazing Loaded Baked Potato Soup:
4 medium Russet potatoes (about 2 lbs), scrubbed
8 slices thick-cut bacon
4 tablespoons unsalted butter
2 garlic cloves, minced
¼ cup yellow onion, finely diced
⅓ cup all-purpose flour
2 cups low-fat milk
1 cup half-and-half
2 cups chicken stock
1 teaspoon kosher salt (plus more to taste)
½ teaspoon garlic salt (plus more to taste)
½ teaspoon black pepper
1 cup mild cheddar cheese, shredded
1 cup sharp cheddar cheese, shredded
1 cup sour cream
Fresh chives, chopped (for garnish)
Notes & Substitutions
Potatoes: Russet potatoes are ideal for their fluffy texture, perfect for mashing and absorbing flavors. You can also use Yukon Golds for a slightly creamier consistency.
Dairy: For a richer soup, use whole milk. For a lighter version, skim milk works, but you might lose some creaminess. Heavy cream can replace half-and-half for extra indulgence.
Cheese: A mix of mild and sharp cheddar offers balanced flavor, but feel free to experiment with Gruyère, Monterey Jack, or even smoked gouda for a twist.
Stock: Chicken stock provides a savory base. Substitute vegetable broth for a vegetarian Loaded Baked Potato Soup option.
Bacon: Thick-cut bacon adds the best texture and flavor. If you prefer, turkey bacon can be used, or omit for a vegetarian version and use a smoky seasoning blend instead.
Equipment
Making this delicious soup requires only a few basic kitchen tools. You’ll need:
- A large pot or Dutch oven (5-6 quart capacity)
- A skillet for cooking bacon
- A sturdy whisk
- A reliable cutting board and sharp knife
- Standard measuring cups and spoons
Instructions
Prep the Potatoes:
Pierce the potatoes multiple times with a fork. Microwave them for 12 to 15 minutes, or until they are tender. Carefully halve the cooked potatoes and let them cool enough to handle. Once cool, remove the skins, and cut the potato flesh into small, bite-sized chunks.
Cook the Bacon:
Meanwhile, cook the bacon in a skillet over medium-high heat until it turns crispy. Transfer the cooked bacon slices to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the rendered bacon fat from the pan, discarding any extra. Once the bacon has cooled, crumble it into small, delicious pieces.
Build the Soup Base:
In your large pot or Dutch oven, melt the unsalted butter over medium-low heat. Add the reserved bacon fat, minced garlic, and diced yellow onion. Cook these ingredients for 2 to 3 minutes, stirring occasionally, until the onion becomes tender and translucent, and the garlic is fragrant.
Create the Creamy Broth:
Slowly whisk the all-purpose flour into the pot with the butter and onion mixture. Stir continuously for 1 to 2 minutes to cook out the raw flour taste. Gradually whisk in the low-fat milk, followed by the half-and-half, ensuring the mixture remains smooth. Slowly add the chicken stock, whisking constantly to prevent lumps. Bring the soup to a light simmer and whisk in the kosher salt, garlic salt, and black pepper. Continue to simmer gently for 5 to 7 minutes, stirring occasionally, until the creamy base for your Loaded Baked Potato Soup has thickened slightly.
Finish and Serve:
If you wish to use some cheese and bacon as a garnish, reserve about ¼ cup of each now. Stir in the remaining shredded cheeses, the remaining crumbled bacon, and the sour cream until everything is well combined and the cheese has melted smoothly into the soup. Remove the pot from the heat. Scoop the prepared potato chunks into the pan. You can break them into smaller pieces with a spoon or leave them chunky, depending on your preferred texture. Serve the Loaded Baked Potato Soup hot, topped generously with your favorite garnishes, such as the reserved cheese, bacon, and fresh chives.
Pro Tips & Troubleshooting
Crispy Bacon: Start bacon in a cold pan and cook slowly over medium heat. This renders the fat effectively, ensuring maximum crispiness.
Avoid Lumps: When adding flour and liquids, whisk continuously and slowly. This creates a smooth roux and prevents any dreaded lumps in your soup.
Adjusting Thickness: For a thicker soup, simmer longer. If it’s too thick, add a splash more milk or stock until it reaches your desired consistency.
Potato Choice: Russet potatoes are key for this recipe because their starchy nature breaks down perfectly, adding creaminess and body to the soup.
To understand more about why some potato varieties are better for certain dishes, learn about the properties of different potato starches and how they impact texture.
Smooth Cheese Melt: Stir cheese into the soup off the heat. This prevents the cheese from clumping or becoming oily, ensuring a smooth, creamy texture.
Serving, Storage, and Variations
Serving Suggestions
Serve this heartwarming Loaded Baked Potato Soup with a side of crusty bread or warm cornbread for dipping. A simple, fresh green salad makes a wonderful contrasting side, balancing the richness of the soup.
Storage
Allow the soup to cool completely before storing it. Transfer leftovers to an airtight container and refrigerate for up to 3-4 days. For reheating, gently warm the soup on the stovetop over low heat, stirring occasionally. Add a splash of milk or stock if it’s too thick.
Variations
- Vegetarian-Friendly: Substitute vegetable broth for chicken stock and omit the bacon. You can add smoked paprika or liquid smoke for a hint of smoky flavor.
- More Veggies: Stir in some sautéed mushrooms, bell peppers, or corn during the last few minutes of simmering for added nutrients and flavor.
- Spice It Up: Add a pinch of cayenne pepper, a dash of hot sauce, or a few diced jalapeños for a spicy kick.
- Slow Cooker Version: After cooking bacon, sauté onion and garlic, then combine all ingredients (except sour cream and garnishes) in a slow cooker. Cook on low for 4-6 hours. Stir in sour cream and potatoes (mashed or chunky) 30 minutes before serving.
Nutrition Information
This Loaded Baked Potato Soup offers a satisfying and flavorful meal. The nutritional values can vary slightly based on specific ingredients and portion sizes, particularly with dairy fat content and toppings. This information serves as an estimate.
| Nutrient | Amount Per Serving (Estimate) |
|---|---|
| Calories | 450-500 |
| Total Fat | 30-35g |
| Saturated Fat | 15-20g |
| Cholesterol | 80-95mg |
| Sodium | 800-950mg |
| Total Carbohydrates | 25-30g |
| Dietary Fiber | 3-4g |
| Sugars | 5-7g |
| Protein | 15-18g |
Please note: Nutritional information is an estimate and can vary based on specific brands and quantities of ingredients used.
FAQ
Can I freeze baked potato soup?
Yes, you can! For best results, freeze the soup before adding the dairy (milk, half-and-half, sour cream, cheese) as dairy can sometimes separate upon thawing and reheating. Add these fresh when reheating.
How can I make this gluten-free?
Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend or use a cornstarch slurry to thicken the soup. Ensure your chicken stock is also gluten-free.
Can I use pre-cooked potatoes?
Yes, absolutely! If you have leftover baked potatoes, you can easily use those. Just chop them into chunks and add them to the soup as directed.
What other toppings are good for Loaded Baked Potato Soup?
Beyond cheese, bacon, and chives, consider adding green onions, a dollop of Greek yogurt for extra tang, or even a sprinkle of red pepper flakes for heat.
How long does it last in the fridge?
When stored properly in an airtight container, your homemade Loaded Baked Potato Soup will last for 3 to 4 days in the refrigerator.
Conclusion
This creamy, comforting Loaded Baked Potato Soup truly brings the best of a hearty baked potato into a warming bowl. It’s incredibly easy to make, packed with savory flavors, and perfect for any occasion. Give this satisfying recipe a try and experience pure culinary comfort. We can’t wait to hear how much you love it!
The Best Creamy Baked Potato Soup Recipe
Equipment
- Large pot or Dutch oven 5–6 quart capacity
- Skillet For bacon
- whisk To blend roux and liquids
- cutting board and knife
- measuring cups and spoons
Ingredients
- 4 medium Russet potatoes (about 2 lbs), scrubbed
- 8 slices thick-cut bacon
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup yellow onion, finely diced
- 1/3 cup all-purpose flour
- 2 cups low-fat milk
- 1 cup half-and-half
- 2 cups chicken stock
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon garlic salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1 cup mild cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
- Fresh chives, chopped (for garnish)
Instructions
- Pierce potatoes with a fork. Microwave for 12–15 minutes until tender. Halve and let cool slightly, then peel and cut into chunks.
- Cook bacon in a skillet until crispy. Transfer to paper towel. Reserve 1 tbsp bacon fat for soup. Crumble once cooled.
- In a large pot, melt butter and reserved bacon fat over medium heat. Add garlic and onion. Cook for 2–3 minutes until fragrant.
- Whisk in flour and cook 1–2 minutes to form a roux. Gradually whisk in milk, then half-and-half. Slowly add chicken stock.
- Season with salt, garlic salt, and black pepper. Simmer 5–7 minutes until thickened slightly, stirring occasionally.
- Reserve 1/4 cup bacon and cheese for garnish. Stir in remaining cheddar cheeses, crumbled bacon, and sour cream until fully melted and smooth.
- Add cooked potato chunks. Mash slightly if desired, or leave chunky. Stir gently to combine.
- Ladle soup into bowls. Top with reserved cheese, bacon, and chopped chives. Serve hot.
