If you are craving the comforting goodness of a classic favorite transformed into a warm, creamy delight, this Loaded Baked Potato Soup Recipe is exactly what you need. It captures every bit of that baked potato goodness—rich cheddar cheese, crunchy bacon, and tangy sour cream—all melded into a velvety soup that feels like a big, cozy hug in a bowl. Perfect for chilly evenings or whenever you want a filling meal that hits all the right notes, this recipe will quickly become your go-to for satisfying dinners and impressive lunches alike.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but essential in building the perfect balance of flavors and textures. Each one plays a crucial role—from the creamy dairy elements adding lusciousness to the smoky bacon lending savory depth and the potatoes providing that hearty, comforting base.
- 4 large russet potatoes, peeled and diced: The star of the show—these potatoes give the soup its hearty structure and classic baked potato flavor.
- 1 medium onion, diced: Adds a gentle sweetness and foundation of flavor when sautéed.
- 3 cloves garlic, minced: Brings a fragrant warmth that complements the potatoes beautifully.
- 4 cups chicken broth: Creates a flavorful liquid base to simmer the potatoes and meld the flavors together.
- 1 cup heavy cream: Makes the soup luxuriously creamy and smooth.
- 1 cup sour cream: Adds a tangy brightness and extra creaminess that’s signature to a loaded baked potato.
- 1 1/2 cups shredded cheddar cheese: Melts into gooey pockets of sharp and savory goodness throughout the soup.
- 6 slices bacon, cooked and crumbled: Provides irresistible smoky crunch that elevates every spoonful.
- 2 tbsp butter: Used to sauté the aromatics and add richness.
- Salt and pepper to taste: Essential for seasoning and bringing out the flavors.
- 2 green onions, chopped (for garnish): Offers a fresh, mild bite that adds color and contrast.
- Extra cheddar cheese, bacon, and sour cream (for garnish): Because toppings are where you really make this soup your own.
How to Make Loaded Baked Potato Soup Recipe
Step 1: Sauté Aromatics
Begin by melting the butter in a large pot over medium heat. Add the diced onion and garlic, cooking them gently for about 3 to 4 minutes until softened and fragrant. This step builds a flavor foundation that’s both comforting and inviting.
Step 2: Cook the Potatoes
Add your diced russet potatoes along with the chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Let the potatoes cook for 15 to 20 minutes until they’re tender and ready for mashing. This beautifully infuses the broth with potato flavor.
Step 3: Mash for Texture
Using a potato masher or an immersion blender, gently mash some of the potatoes while leaving others in chunks to keep the texture interesting. This partial mashing gives the soup a creamy thickness without losing that satisfying bite.
Step 4: Stir in Cream, Sour Cream, and Cheese
Next, stir in the heavy cream, sour cream, and shredded cheddar cheese. Cook over low heat, allowing the cheese to melt completely and the soup to thicken up into a rich, velvety masterpiece. This is when the soup transforms into the luxurious dish you’re after.
Step 5: Season to Perfection
Add salt and pepper according to your taste preference. This simple seasoning boost ensures every ingredient’s flavor shines without overpowering the comforting balance you’ve created.
Step 6: Garnish and Serve
Ladle the soup into bowls and top generously with crumbled bacon, extra cheddar cheese, dollops of sour cream, and a sprinkle of chopped green onions. This final flourish not only makes the soup look irresistible but adds layers of texture and flavor that complete the experience.
How to Serve Loaded Baked Potato Soup Recipe
Garnishes
The best part about this soup is the endless topping possibilities. Traditional garnishes like crispy bacon, sharp cheddar, sour cream, and fresh green onions bring that authentic loaded baked potato vibe straight to your spoon. Don’t shy away from adding a sprinkle of chives, cracked black pepper, or even a dash of smoked paprika for extra flair.
Side Dishes
This soup works beautifully as a hearty meal on its own but pairs wonderfully with crusty bread or a crisp green salad, balancing the creaminess perfectly. Garlic bread, crusty baguettes, or even cheesy crostinis are excellent companions that soak up every savory drop.
Creative Ways to Present
If you’re serving this soup for guests or family, consider presenting it in mini bread bowls for a fun and edible container. Or serve individual portions in clear mugs or jars topped with your choice of garnishes so everyone can customize their own bowl. This playful presentation adds an extra smile to the meal.
Make Ahead and Storage
Storing Leftovers
Leftover Loaded Baked Potato Soup keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve the creamy texture and fresh flavors. Before serving, give it a good stir to reincorporate any separation that may occur.
Freezing
While cream-based soups can be a bit tricky, you can freeze this soup if needed. Freeze it in portions without the toppings for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove, stirring frequently to maintain its creaminess.
Reheating
Reheat your soup slowly over medium-low heat, stirring often. If the soup thickens too much, add a splash of chicken broth or milk to loosen it back up. Top with fresh garnish after reheating for that just-made appeal.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap out the chicken broth for vegetable broth and omit the bacon or use a vegetarian bacon substitute. The soup will still be creamy and flavorful thanks to the cheese and sour cream.
What can I use instead of russet potatoes?
You can use Yukon Gold potatoes as a great alternative—they have a creamier texture and slightly buttery flavor which works well. Avoid waxy potatoes like red potatoes, as they may not break down as well in the soup.
Is it possible to make this soup dairy-free?
Yes! Use dairy-free butter, a plant-based cream (like cashew cream or coconut cream), and vegan cheese substitutes. Keep in mind the flavor will differ slightly, but it can still be delicious and comforting.
Can I prep this soup in advance?
You can prepare the soup base a day ahead and refrigerate it before adding the cheese, sour cream, and garnishes. This helps preserve the freshness of the dairy ingredients and makes assembly quick on the day you want to serve.
How thick should the soup be?
The soup should be creamy and slightly thickened but still spoonable and not overly dense. If it gets too thick, simply stir in a bit of broth or cream to adjust the consistency to your liking.
Final Thoughts
This Loaded Baked Potato Soup Recipe is more than just a meal; it’s a warm, comforting celebration of every beloved baked potato topping in a creamy, luscious bowl. Whether you’re cooking for family, friends, or just yourself, it’s a guaranteed crowd-pleaser that brings cozy vibes to the table. Give it a try and prepare to fall in love with how simple ingredients come together to create such a satisfying classic!
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Loaded Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Loaded Baked Potato Soup combines tender chunks of russet potatoes with creamy sour cream, melted cheddar cheese, and crispy bacon for the ultimate comfort food experience. Finished with fresh green onions and extra toppings, it’s perfect for a cozy meal that warms you from the inside out.
Ingredients
Soup Base
- 4 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tbsp butter
- Salt and pepper to taste
Creamy Ingredients
- 1 cup heavy cream
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
Toppings
- 6 slices bacon, cooked and crumbled
- 2 green onions, chopped (for garnish)
- Extra cheddar cheese, bacon, and sour cream (for garnish)
Instructions
- Sauté Onion and Garlic: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking for 3-4 minutes until they soften and become fragrant.
- Cook Potatoes: Add the peeled and diced potatoes along with the chicken broth to the pot. Bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Mash Potatoes: Partially mash the potatoes using a potato masher or immersion blender, leaving some chunks intact to add texture to the soup.
- Add Cream and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue cooking the soup over low heat, stirring frequently until the cheese melts completely and the soup achieves a rich, creamy consistency.
- Season: Add salt and pepper to taste, adjusting seasoning as needed.
- Serve and Garnish: Ladle the hot soup into bowls and top with crumbled bacon, chopped green onions, extra cheddar cheese, sour cream, and any additional preferred toppings.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
- You can prepare the bacon ahead of time and store it in the refrigerator until ready to garnish.
- Use an immersion blender for easier and quicker mashing of potatoes within the pot.
- Add additional herbs like chives or parsley for extra flavor.
- To make the soup thicker, reduce the amount of broth or simmer a bit longer.
