If you are looking for a soul-warming, hearty meal that perfectly combines comfort and flavor, this Loaded Baked Potato Soup Recipe is an absolute winner. Imagine the rich, creamy texture of mashed baked potatoes mingling with savory bacon, sharp cheddar cheese, and a touch of garlic and onion that creates a depth of flavor you won’t forget. This soup is not only incredibly satisfying but also surprisingly simple to prepare, making it a beloved dish to cozy up with any day of the week.
Ingredients You’ll Need
The magic behind this Loaded Baked Potato Soup Recipe lies in its straightforward but essential ingredients. Each one plays a vital role in delivering that perfect balance of creamy, cheesy, and smoky goodness that makes this soup special.
- 4 large russet potatoes: The star of the dish, providing creamy texture and a mild, comforting flavor when baked and mashed.
- 4 slices bacon: Adds a crispy, smoky crunch that elevates every spoonful.
- 1 small onion: Finely chopped for a sweet and savory base that enhances the soup’s depth.
- 3 cloves garlic: Minced to bring a subtle aromatic kick without overpowering the other flavors.
- 3 tablespoons all-purpose flour: Used to thicken the soup, creating that velvety consistency we all crave.
- 4 cups whole milk: Adds creaminess and richness essential for the soup’s luscious texture.
- 1 cup chicken broth: Brings a gentle savory background that ties everything together.
- 1/2 cup sour cream: Introduces tang and creaminess, balancing the hearty potatoes and bacon.
- 1/2 cup shredded cheddar cheese: Melts into the soup for that irresistible cheesy flavor.
- 1/4 teaspoon salt: Enhances all the savory elements without overwhelming them.
- 1/4 teaspoon black pepper: Adds just the right amount of mild heat.
- 1/4 teaspoon smoked paprika (optional): Gives a subtle smoky warmth for an extra layer of flavor.
- 2 green onions: Sliced for a fresh, crunchy garnish to finish the soup beautifully.
- Extra cheddar cheese and sour cream: For topping to make each bowl even more indulgent.
How to Make Loaded Baked Potato Soup Recipe
Step 1: Cook the Bacon and Sauté Aromatics
Start by crisping the bacon slices over medium heat in a large pot or Dutch oven. Once perfectly crunchy, remove them and set aside on a paper towel to drain, but keep about 1 tablespoon of bacon fat in the pot. This flavorful fat will be the perfect base to soften your finely chopped onion for 3 to 4 minutes. Then add the minced garlic, cooking for just 30 seconds until fragrant, taking care not to let it burn.
Step 2: Create the Roux
Sprinkle the flour into the pot with the onions and garlic and whisk continuously for 1 to 2 minutes. This step is crucial as it cooks out the raw flour taste and forms a roux that will thicken your soup, setting the stage for a creamy, luscious texture.
Step 3: Slowly Add the Liquids
While whisking, gradually pour in the whole milk and chicken broth. The slow addition, combined with constant whisking, keeps the mixture smooth and lump-free. Bring this to a gentle simmer where the flavor bases meld and thicken just right.
Step 4: Incorporate Potatoes and Seasonings
Stir in the mashed baked potatoes along with sour cream, shredded cheddar cheese, salt, pepper, and smoked paprika if you’re using it. Allow the soup to simmer for 10 to 15 minutes, stirring occasionally, until thick and creamy. At this point, taste and adjust the seasoning as you like — this is your chance to make it perfect.
Step 5: Serve with Crispy Bacon and Toppings
When ready to serve, ladle the soup into bowls, and top with crispy bacon, extra cheddar cheese, sliced green onions, and a dollop of sour cream for a classic loaded baked potato finish you’ll fall in love with again and again.
How to Serve Loaded Baked Potato Soup Recipe
Garnishes
Toppings truly bring this soup to life. The crispy bacon adds irresistible texture, while shredded cheddar cheese melts slightly on the warm soup for an extra cheesy hit. Freshly sliced green onions introduce a bright, crisp contrast, and sour cream lends a cool, creamy finish. Feel free to get creative with chives, a sprinkle of paprika, or even a handful of crispy fried onions for added crunch.
Side Dishes
This soup pairs wonderfully with simple sides that complement without overwhelming. A crusty artisan bread or garlic bread makes for perfect dunking. A fresh green salad with a tangy vinaigrette adds a refreshing contrast, and for heartier appetites, roasted vegetables or a light grilled chicken breast can turn it into a complete meal.
Creative Ways to Present
For dinner parties or special occasions, serve the soup in hollowed-out mini bread bowls for individual portions with edible containers. Layer toppings sustainably in small ramekins alongside the soup allowing everyone to customize their bowl. You could also swirl in some pesto or chopped herbs for a burst of color and freshness that makes each bowl a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Leftover Loaded Baked Potato Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as delightful. When storing, place extra toppings separately to avoid sogginess.
Freezing
This soup freezes quite well, making it a fantastic make-ahead option for busy days. Cool the soup completely before transferring it to a freezer-safe container, leaving some room for expansion. It will keep for up to 3 months. However, note that the texture may slightly change due to the potatoes and dairy content, but vigorous stirring after thawing helps regain creaminess.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring frequently to prevent sticking or scorching. If it has thickened too much, add a splash of milk or broth to bring it back to the perfect soupy consistency. Be patient and gentle — this soup deserves careful handling to shine as brightly as the day you made it.
FAQs
Can I use instant potatoes instead of baked potatoes?
While instant potatoes could be a shortcut, baked russets provide a richer, more authentic flavor and better texture. If pressed for time, microwaving the potatoes before mashing works well, but baking is highly recommended for the best Loaded Baked Potato Soup Recipe experience.
Is there a vegetarian version of this soup?
Absolutely! Swap out bacon for crispy smoked tempeh or mushrooms sautéed with smoked paprika to keep that smoky flavor. Use vegetable broth instead of chicken broth, and you’ll have a fulfilling vegetarian soup that still tastes amazing.
How can I make the soup creamier?
For an ultra-smooth texture, blend part or all of the soup before adding the sour cream and cheese. This step is perfect if you prefer a silky finish rather than chunkier potato pieces.
Can I make this soup gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry. Be sure to whisk the gluten-free thickener thoroughly to avoid lumps and keep the soup creamy and delicious.
What sides complement this soup for a complete meal?
Pairing this Loaded Baked Potato Soup Recipe with a crisp salad, roasted vegetables, or fresh bread makes for a satisfying and balanced meal. For added protein, a simple grilled chicken or turkey sandwich is a great match.
Final Thoughts
This Loaded Baked Potato Soup Recipe has a way of turning an everyday dinner into something truly special, filled with cozy, comforting flavors and a creamy texture that comforts the soul. Whether you’re feeding a crowd or craving a quiet night with a bowl of pure happiness, this soup fits the bill perfectly. Give it a try—you might just find your new go-to comfort food that warms your heart and your home.
Print
Loaded Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This creamy and comforting Baked Potato Soup is a hearty dish made with baked russet potatoes, crispy bacon, sautéed onions, and garlic, all simmered together with milk and chicken broth. Topped with cheddar cheese, sour cream, and green onions, it’s a perfect soup for a cozy meal any day of the year.
Ingredients
Soup Base
- 4 large russet potatoes (baked, peeled, and roughly mashed)
- 4 slices bacon (chopped)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
For Garnish
- 2 green onions (sliced)
- Extra cheddar cheese
- Extra sour cream
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Once done, remove the bacon and place it on a paper towel-lined plate to drain excess fat. Reserve about 1 tablespoon of the bacon fat in the pot.
- Sauté Aromatics: Add the finely chopped onion to the pot with the reserved bacon fat. Cook for 3–4 minutes until the onion is soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Create Roux: Sprinkle the all-purpose flour over the onion and garlic mixture. Whisk constantly for 1–2 minutes, cooking off the raw flour taste and forming a roux that will thicken the soup.
- Add Liquids and Potatoes: Slowly pour in the whole milk and chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer. Stir in the roughly mashed baked potatoes until fully combined.
- Simmer the Soup: Let the soup simmer for 10–15 minutes, stirring occasionally, so it thickens and the flavors meld nicely.
- Finish the Soup: Stir in the sour cream, shredded cheddar cheese, salt, black pepper, and smoked paprika if desired. Adjust seasoning to taste, ensuring a creamy and flavorful soup.
- Serve and Garnish: Ladle the hot soup into bowls and top with the reserved crispy bacon, additional cheddar cheese, sliced green onions, and a dollop of sour cream if desired for a rich finishing touch.
Notes
- For a smoother texture, you can blend part or all of the soup before adding the final mix-ins.
- Leftover baked potatoes work perfectly for this recipe, but microwaving potatoes is a quicker alternative.
- To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- If you want a vegetarian version, substitute bacon and chicken broth with vegetarian alternatives.
