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Warm, creamy, and loaded with all your favorite baked potato toppings, this hearty soup is the ultimate comfort food for chilly evenings.
Perfect for busy weeknights, this crowd-pleasing soup comes together in just one pot and delivers restaurant-quality flavor right at home.
Why You’ll Love This Loaded Baked Potato Soup
Ingredients You’ll Need for the Loaded Baked Potato Soup
Simple, wholesome ingredients come together to create this comforting soup. Most items are likely already in your pantry, making this an easy weeknight solution.
How to Make Loaded Baked Potato Soup
This creamy potato soup comes together in simple steps, creating layers of flavor while keeping the process manageable. Let’s break down each stage of the cooking process.
Another favorite of ours is the Loaded Baked Potato Soup Cheddar Bacon.
Step 1: Prepare the Base
Sauté onions and garlic in butter until softened and fragrant, creating a flavorful foundation for your soup.
Step 2: Cook the Potatoes
Add diced potatoes and broth, simmering until tender. The key is ensuring the potatoes are cut uniformly for even cooking.
Step 3: Create the Creamy Base
Make a roux with flour and butter, then gradually whisk in milk and cream for a silky-smooth texture without lumps.
Another favorite of ours is the Loaded Baked Potato Dip Bacon Cheddar Chives.
Step 4: Blend and Season
Partially blend the soup while leaving some potato chunks for texture. Season with salt, pepper, and your favorite spices.
Step 5: Add Toppings
Finish with crispy bacon, shredded cheese, green onions, and a dollop of sour cream just before serving.
Recommended Tools & Equipment for Loaded Baked Potato Soup
Having the right tools makes preparing this soup effortless. While you don’t need anything fancy, these kitchen essentials will help ensure perfect results every time.
For more details on Loaded Baked Potato Soup, check out seriouseats.
- Large Dutch oven or heavy-bottomed pot
- Immersion blender or standard blender
- Sharp chef’s knife
- Wooden spoon and whisk
- Measuring cups and spoons
Pro Tips for Making Loaded Baked Potato Soup
Variations & Serving Ideas
Make this soup your own with these creative variations and serving suggestions. Whether you’re looking for a lighter version or want to add extra ingredients, these ideas will help you customize the recipe to your taste.
- Make it vegetarian by using vegetable broth and replacing bacon with mushrooms
- Add roasted garlic for deeper flavor
- Serve in bread bowls for an extra-special presentation
- Top with crispy potato skins for added texture
- Stir in different cheese varieties like smoked gouda or pepper jack
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently over medium-low heat, stirring occasionally and adding a splash of milk if needed to reach desired consistency. Avoid boiling to prevent the dairy from separating.
Final Thoughts
This loaded baked potato soup is more than just a meal – it’s a bowl of pure comfort that brings everyone to the table. Whether you’re serving it for a cozy family dinner or entertaining friends, this recipe is sure to become a treasured part of your recipe collection.
For more details on Loaded Baked Potato Soup, check out food52.
FAQs About Loaded Baked Potato Soup
Can I freeze this potato soup?
While you can freeze this soup, the texture may change slightly due to the dairy content. If freezing, do so before adding toppings and reheat gently, stirring frequently.
Can I make this soup in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours. Add the dairy components during the last 30 minutes of cooking.
What can I use instead of heavy cream?
Half-and-half or whole milk can be substituted, though the soup won’t be quite as rich. For a lighter version, try evaporated milk.
Print
Loaded Baked Potato Soup
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This hearty loaded baked potato soup is pure comfort in a bowl, featuring creamy potatoes, crispy bacon, melted cheese, and fresh chives. Perfect for cold winter evenings!
Ingredients
- 6 large russet potatoes, peeled and cubed
- 8 slices bacon, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/4 cup fresh chives, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook diced bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add butter to the bacon fat and melt. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the mixture and stir constantly for 2 minutes to create a roux.
- Gradually add chicken broth while whisking to prevent lumps.
- Add cubed potatoes and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Using a potato masher, partially mash some of the potatoes to thicken the soup while leaving some chunks.
- Stir in heavy cream and sour cream until well combined.
- Add shredded cheese and stir until melted.
- Season with salt and pepper to taste.
- Serve hot, topped with reserved crispy bacon, extra cheese, chives, and a dollop of sour cream if desired.
Notes
- For a thicker soup, mash more potatoes. For a thinner consistency, add more chicken broth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently over low heat, adding a splash of milk if needed to reach desired consistency.
- You can substitute half-and-half for heavy cream for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 19g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 95mg
