Loaded Baked Potato Soup is a rich and creamy comfort food packed with all the flavors of a classic loaded baked potato. This hearty soup features tender potatoes, crispy bacon, sharp cheddar cheese, and a creamy base that makes every spoonful indulgent. Topped with green onions, sour cream, and extra cheese, it’s the ultimate cold-weather meal, perfect for cozy nights or serving a crowd.
Why You’ll Love This Recipe
You’ll love this Loaded Baked Potato Soup for its thick, creamy texture and bold flavors. It’s packed with everything you love about a loaded baked potato, including crispy bacon, cheddar cheese, and tangy sour cream. This easy-to-make soup is filling, satisfying, and can be customized to your taste. Plus, it’s great for meal prep and reheats beautifully!
Expert Tips and Tricks
- Use Russet Potatoes: Their high starch content gives the soup a thick and creamy consistency.
- Bacon First, Then Butter: Cook the bacon first, then use the rendered fat to add flavor to the soup base.
- Mash or Blend: For a chunkier texture, mash some of the potatoes with a fork. For a smoother consistency, blend part of the soup with an immersion blender.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Thicken as Needed: If the soup is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in.
Recipe Variations and Possible Substitutions
- Lighter Version: Use half-and-half or whole milk instead of heavy cream, and turkey bacon instead of pork bacon.
- Add Veggies: Stir in sautéed onions, bell peppers, or carrots for extra texture and nutrition.
- Make It Spicier: Add diced jalapeños or a dash of cayenne pepper for a kick.
- Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth.
- Loaded Sweet Potato Soup: Swap russet potatoes for sweet potatoes for a different twist.
Serving and Pairing Suggestions
Serve this soup hot with crusty bread or garlic toast for a complete meal. Pair it with a fresh green salad or roasted vegetables for balance. It also goes great with grilled cheese sandwiches or a side of cornbread. A cold, crisp cider or a light beer pairs well with the richness of the soup.
Storage and Reheating Tips
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: This soup can be frozen for up to 2 months, but leave out the dairy and add it after reheating for best texture.
- Reheating: Warm on the stovetop over low heat, stirring frequently. If too thick, add a splash of milk or broth.
Recipe FAQs
Can I use leftover baked potatoes? Yes! Simply dice or mash them and stir them into the soup.
How do I make it thicker? Mash some of the potatoes in the soup or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
What’s the best cheese to use? Sharp cheddar provides the best flavor, but Monterey Jack or Gouda work well too.
Can I make this in a slow cooker? Yes, cook on low for 6-8 hours or high for 3-4 hours. Add the dairy and toppings before serving.
How do I prevent the soup from getting grainy? Avoid boiling after adding cheese or dairy, as high heat can cause separation.
Loaded Baked Potato Soup
Loaded Baked Potato Soup is rich, creamy, and packed with crispy bacon, cheddar cheese, and tender potatoes. This comforting one-pot meal is perfect for cold nights and easy to make at home!
Ingredients
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 large potatoes, peeled and diced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 green onions, sliced (for garnish)
- Additional shredded cheese and bacon bits for garnish
- Sour cream for garnish (optional)
Instructions
- Cook the Bacon: In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
- Sauté the Aromatics: Add butter to the bacon grease, then stir in the chopped onion. Cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Make the Base: Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste. Slowly whisk in the chicken broth, ensuring there are no lumps.
- Cook the Potatoes: Add the diced potatoes, salt, pepper, and smoked paprika. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Thicken the Soup: Use a potato masher to mash some of the potatoes in the soup for a thicker consistency. Alternatively, blend half of the soup with an immersion blender.
- Add Dairy and Cheese: Reduce heat to low and stir in the heavy cream, sour cream, and shredded cheddar cheese. Stir until melted and smooth.
- Garnish and Serve: Stir in half of the cooked bacon, then ladle the soup into bowls. Top with green onions, extra cheese, crispy bacon, and a dollop of sour cream.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 582Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 106mgSodium: 1103mgCarbohydrates: 51gFiber: 5gSugar: 6gProtein: 18g
