Loaded Baked Potato Soup is the ultimate comfort food, offering a creamy and hearty bowl packed with the flavors of baked potatoes and classic toppings. Perfect for cold evenings or when you crave something indulgent, this soup is guaranteed to become a household favorite.
Why You’ll Love This Recipe
- It’s creamy, rich, and packed with flavor.
- The soup is loaded with classic baked potato toppings like crispy bacon, sharp cheddar cheese, and fresh green onions.
- It’s easy to make and perfect for feeding a crowd.
- You can customize it with your favorite toppings or dietary adjustments.
- It reheats beautifully, making it great for meal prep or leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (russet potatoes work best)
- Butter
- Onion, diced
- Garlic, minced
- All-purpose flour
- Chicken broth
- Milk
- Heavy cream
- Sour cream
- Shredded cheddar cheese
- Cooked bacon, crumbled
- Green onions, chopped
- Salt and black pepper
Directions
- Prepare the Potatoes: Wash, peel, and dice the potatoes into small chunks. Boil them in salted water until tender, then drain and set aside.
- Sauté the Aromatics: In a large pot, melt butter over medium heat. Add diced onions and garlic, cooking until softened.
- Make the Base: Stir in the flour to create a roux, cooking for about a minute. Gradually whisk in chicken broth, milk, and heavy cream, ensuring no lumps remain.
- Add the Potatoes: Stir in the cooked potatoes, mashing some for a thicker texture while leaving others whole for a chunky consistency.
- Add Flavor: Stir in sour cream, shredded cheddar cheese, salt, and pepper until smooth and well combined.
- Finish with Toppings: Serve hot, topped with crumbled bacon, extra shredded cheese, and chopped green onions.
Servings and Timing
- Servings: This recipe serves 6-8 people.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Gluten-Free: Substitute the all-purpose flour with a gluten-free alternative or cornstarch.
- Dairy-Free: Use plant-based milk and sour cream, and opt for vegan cheese.
- Loaded Veggie Soup: Add diced carrots, celery, or broccoli for extra nutrients.
- Spicy Kick: Stir in diced jalapeños or a pinch of cayenne pepper.
- Lighter Option: Use half-and-half instead of heavy cream and reduce the amount of cheese.
Storage/Reheating
- Storage: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of milk or broth to thin it if needed.
FAQs
1. Can I make this soup ahead of time?
Yes, it tastes even better the next day! Store it in the fridge and reheat when ready to serve.
2. What’s the best potato for this recipe?
Russet potatoes are ideal due to their starchy texture, which helps create a creamy soup.
3. Can I make this in a slow cooker?
Absolutely. Sauté the onions and garlic first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
4. Can I leave the potato skins on?
Yes, keeping the skins adds texture and extra nutrients.
5. How do I make this soup thicker?
Mash more of the potatoes or add a slurry of cornstarch and water.
6. What toppings work well besides bacon and cheese?
Try sour cream, chives, crispy fried onions, or diced jalapeños.
7. Can I use leftover baked potatoes?
Definitely. Using baked potatoes can add a deeper flavor to the soup.
8. Is this soup spicy?
No, it’s not spicy, but you can add heat with cayenne pepper or hot sauce.
9. Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works well for a vegetarian version.
10. What can I serve with this soup?
Pair it with crusty bread, a side salad, or garlic bread for a complete meal.
Conclusion
Loaded Baked Potato Soup is a creamy, indulgent dish that brings the cozy flavors of a classic baked potato into a bowl. Whether you’re serving it for a family dinner or meal prepping for the week, it’s a satisfying and versatile recipe you’ll want to make again and again. Give it a try and enjoy the rich, comforting goodness!
PrintLoaded Baked Potato Soup
Loaded Baked Potato Soup is a creamy and hearty dish that brings together all the flavors of a classic loaded baked potato—cheddar cheese, crispy bacon, sour cream, and chives—into a comforting soup.
Ingredients
- 4 slices bacon, diced
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 1/2 cups milk
- 3 russet potatoes, peeled and cubed
- 2 green onions, thinly sliced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Bacon:
- In a large pot over medium heat, cook the diced bacon until crispy.
- Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
- Leave the bacon drippings in the pot.
- Prepare the Base:
- Add the butter to the pot with the bacon drippings and melt over medium heat.
- Whisk in the flour to form a roux, cooking for about 1 minute until lightly browned.
- Add Milk:
- Gradually whisk in the milk, stirring constantly until the mixture is slightly thickened, about 1-2 minutes.
- Add Potatoes and Green Onions:
- Stir in the cubed potatoes and half of the sliced green onions.
- Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Incorporate Cheese and Sour Cream:
- Stir in the shredded cheddar cheese and sour cream until fully melted and combined.
- Season with salt and freshly ground black pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with the crispy bacon bits and the remaining green onions.
- Serve hot.
Notes
- For a thicker consistency, you can mash some of the potatoes in the pot using a potato masher.
- Feel free to add additional toppings like extra cheese, a dollop of sour cream, or chopped chives.