If cozy comfort could be served in a bowl, it would absolutely be this Loaded Baked Potato Soup. Creamy, rich, and dotted with all the classic toppings you love from a hot baked potato, this recipe turns a humble bag of russets into a soul-warming meal that’s easy enough for busy weeknights but special enough to wow your guests. Every bite delivers that perfect balance of velvety potatoes, smoky bacon, gooey cheddar, and a subtle tang from sour cream. You won’t believe how satisfying it is until you grab a spoon!
Ingredients You’ll Need
The beauty of Loaded Baked Potato Soup lies in its straightforward, hearty ingredients. Each component plays an essential role, helping to build the deep flavor, lush texture, and those crave-worthy layers of toppings that set this soup apart.
- Russet potatoes: Bake, peel, and dice them for the best creamy-and-chunky texture—russets are key for that authentic, fluffy bite.
- Bacon: Cooked until crisp and then crumbled, bacon adds smokiness and irresistible richness that makes each spoonful shine.
- Onion: Chopped small and sautéed, onion provides a sweet, aromatic base that amplifies the overall flavor.
- Garlic: Just a couple of chopped cloves infuse the soup with a subtle savory bite—don’t skip this little powerhouse!
- Unsalted butter: Melted down to start the roux, butter helps create the soup’s famously creamy body and adds depth.
- All-purpose flour: Whisked into the butter, flour thickens the broth, transforming it into wonderfully velvety soup.
- Whole milk: Brings creaminess, making every bite extra cozy; you can use 2% if needed, but whole milk is classic.
- Chicken broth: Adds a savory backbone with extra flavor—vegetable broth works too for a vegetarian version.
- Shredded cheddar cheese: Stirred in at the end for perfect meltiness and sharp, cheesy tang.
- Sour cream: Its tang balances the richness and mimics that classic baked potato topping.
- Salt and black pepper: Essential to bring out all the flavors—start with the recipe’s amounts and adjust to taste.
- Green onions: Sliced for garnish, these provide a pop of color and a fresh, zippy bite right at the end.
How to Make Loaded Baked Potato Soup
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot over medium heat—the aroma will let you know you’re on the right track! Toss in the chopped onion and let it cook until soft and fragrant, about 4 to 5 minutes. Add the garlic and stir for another half a minute—just until everything smells deliciously savory.
Step 2: Make Your Roux
Sprinkle the flour over your sautéed aromatics and whisk constantly for about 1 to 2 minutes. This quick step magically thickens your soup later and ensures it’s luscious without being lumpy. The flour and butter should bubble a bit but not brown.
Step 3: Build the Creamy Base
Slowly whisk in the whole milk and chicken broth, stirring the pot until everything is silky smooth. Continue stirring as the mixture gently heats and thickens, which takes around 5 to 7 minutes. You’ll start to see it transform into a creamy, savory soup base that’s ready to welcome potatoes.
Step 4: Add Potatoes and Seasoning
Stir in your diced baked potatoes, sprinkle with salt and black pepper, and use a potato masher right in the pot. The trick is to mash just enough for some creamy body, but still leave plenty of chunky pieces for that classic loaded potato feel.
Step 5: Stir in Cheese and Sour Cream
Add in your shredded cheddar and sour cream, stirring until everything is melted together. This is where Loaded Baked Potato Soup gets its signature richness and irresistible tang. Taste and adjust seasoning as you like, then let the soup simmer gently for another 10 minutes—stirring every so often to keep it perfectly smooth.
Step 6: Serve and Top
Ladle the hot, velvety soup into bowls and get creative with the toppings! Crumbled bacon, green onions, and a sprinkle of extra cheddar make every serving as pretty as it is delicious. Serve immediately and savor every steamy, creamy bite.
How to Serve Loaded Baked Potato Soup
Garnishes
The best part of Loaded Baked Potato Soup is loading it up with irresistible garnishes. The classic trio of crispy crumbled bacon, bright green sliced onions, and a snowfall of shredded cheddar cheese brings crunch, color, and tons of flavor right on top. You can also add a dollop of sour cream or even a drizzle of hot sauce for an extra kick.
Side Dishes
This soup is hearty enough to be the main event, but it pairs beautifully with crusty garlic bread, a crisp green salad, or even a grilled cheese sandwich. For a true comfort food vibe, serve it with warm, soft dinner rolls that are perfect for dipping and soaking up every last drop.
Creative Ways to Present
Family dinner or entertaining friends? Serve Loaded Baked Potato Soup in bread bowls for extra wow factor, or try arranging a toppings bar so everyone can customize their bowl just the way they like it. Little ramekins make adorable single servings for parties, or ladle it into mugs for a cozy fireside treat on chilly nights.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the soup cool to room temperature first. Transfer it to an airtight container and store in the fridge for up to four days. The flavors actually deepen as it sits, making tomorrow’s lunch even better!
Freezing
You can absolutely freeze Loaded Baked Potato Soup, but keep in mind the texture may change a bit since dairy can sometimes separate after thawing. Freeze cooled soup in single-portions airtight containers for easy reheating. Eat within 2–3 months for best flavor and quality.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low, stirring often to keep it creamy. If it’s extra thick, just add a splash of milk or broth until it’s your ideal consistency. Heating in the microwave also works—just use 50–75 percent power and stir every minute for even results.
FAQs
Can I make Loaded Baked Potato Soup vegetarian?
Definitely! Simply skip the bacon and swap chicken broth for vegetable broth. Add in a little smoked paprika if you want to mimic the smoky depth bacon adds.
What kind of potatoes work best?
Russet potatoes are the classic choice, thanks to their fluffy interiors, but Yukon Golds will also work if you love a naturally buttery flavor and slightly denser texture. Always bake first for the perfect result!
Can I use leftover mashed potatoes?
Absolutely! If you’ve got leftover mashed potatoes, stir them in at the same spot the baked potatoes go in. The soup will be a bit smoother, but still totally delicious.
How do I make it gluten-free?
Replace the all-purpose flour with a gluten-free flour blend, or use cornstarch mixed with a little water to make a slurry and thicken the soup instead. Everything else in the recipe is naturally gluten-free.
What’s the best way to give the soup more flavor?
Layering flavor is key! Let the onions and garlic cook until golden, use a good-quality broth, and don’t skimp on seasoning. Extra toppings like chives, crispy shallots, or even a dash of smoked paprika can quickly amp things up.
Final Thoughts
I truly hope you’re inspired to whip up a batch of Loaded Baked Potato Soup soon! It’s the kind of dish that brings people together, warms hearts, and disappears just about as fast as you can serve it. Grab your coziest bowl and get ready for some sincere comfort—this is one recipe you’ll want to make again and again.
Print
Loaded Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of Loaded Baked Potato Soup, a hearty and comforting dish perfect for chilly days. This soup is packed with tender potatoes, crispy bacon, melted cheese, and a touch of sour cream, creating a satisfying and flavorful meal.
Ingredients
Potato Soup:
- 4 large russet potatoes (baked, peeled, and diced)
Soup Base:
- 4 slices bacon (cooked and crumbled)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ tsp salt
- ¼ tsp black pepper
Garnish:
- 2 green onions (sliced)
Instructions
- Saute Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds.
- Create Roux: Sprinkle in the flour and whisk constantly for 1–2 minutes to form a roux.
- Add Liquid: Slowly whisk in the milk and chicken broth, stirring until smooth and slightly thickened, about 5–7 minutes.
- Combine Ingredients: Add the diced baked potatoes, salt, and pepper. Mash some of the potatoes in the pot for texture. Stir in sour cream and shredded cheese until melted and well combined.
- Simmer: Simmer the soup for another 10 minutes, stirring occasionally.
- Serve: Serve hot, topped with crumbled bacon, green onions, and extra cheese if desired.
Notes
- To save time, use leftover baked potatoes or microwave them until soft.
- For a vegetarian version, omit the bacon and use vegetable broth.
Your email address will not be published. Required fields are marked *