Loaded Baked Potato Soup Recipe
If you crave ultimate comfort food, this Loaded Baked Potato Soup promises all the flavors of a classic loaded baked potato—rich cheese, smoky bacon, creamy potatoes, and a swirl of tangy sour cream—all in one delightfully hearty bowl. Every spoonful is a silky blend of savory, cheesy, and slightly smoky goodness, finished with the classic toppings you love. One taste and you’ll see why this is a go-to recipe for chilly nights or when you just need a bowl of something that feels like a hug.
Ingredients You’ll Need
Making incredible Loaded Baked Potato Soup is refreshingly simple, thanks to a handful of essential ingredients that each play a starring role. From the fluffy, mashed baked potatoes that form the soup’s velvety body to crispy bacon and the sharp cheddar that gives every bite its signature flavor—don’t skip a thing!
- Russet potatoes: The starchy, fluffy texture of russets creates the ideal creamy base for this soup.
- Bacon: Chopped bacon gets cooked first, lending smoky flavor and irresistible crunch for topping.
- Onion: Diced onion adds a sweet-savoriness that builds the layers of flavor from the very first step.
- Garlic: Minced garlic brings just the right punch of aromatic depth—don’t let it brown!
- Butter: Unsalted butter creates an ultra-rich roux, thickening the soup and adding silkiness.
- All-purpose flour: Just a bit forms the roux, ensuring you get that spoon-coating, creamy texture.
- Whole milk: Adds a luscious, creamy base without being too heavy—use whole milk for the best mouthfeel.
- Chicken broth: This ingredient keeps the flavors balanced and prevents the soup from getting too thick.
- Sour cream: For acidity and tang, plus that classic loaded potato taste, stir in full-fat sour cream at the end.
- Shredded cheddar cheese: Melts right into the soup, creating that unmistakable cheesy pull.
- Salt, black pepper, smoked paprika: Essential for seasoning; smoked paprika boosts the warmth and makes each bite sing.
- Chopped green onions: For a burst of color and fresh, oniony crunch when you’re ready to top it all off.
How to Make Loaded Baked Potato Soup
Step 1: Cook the Bacon
Start by heating your large pot or Dutch oven over medium heat. Add the chopped bacon, letting it sizzle away until it’s golden and crispy. This not only gives you those delicious bacon crumbles you’ll use for topping, but it also leaves behind flavor-packed drippings that will infuse the next steps with even more smoky depth. Once the bacon is done, scoop it out with a slotted spoon and set it aside—reserve about two tablespoons of that liquid gold (bacon fat) in the pot.
Step 2: Sauté Onion and Garlic
Toss the diced onion into the bacon fat and sauté for about 4 to 5 minutes, stirring occasionally, until it begins to soften and become fragrant. Add the minced garlic, cooking for another 30 seconds—just enough to release the richness without letting it burn. This quick step lays down an amazing flavor foundation for your Loaded Baked Potato Soup.
Step 3: Make the Roux
Add the butter to your pot, melting it until it bubbles gently. Sprinkle in the flour, then whisk continuously for 1 to 2 minutes. You want to cook off the raw flour taste while forming a roux, which is the magic thickener that leads to unmistakably creamy soup. It should take on a pale, golden hue but don’t let it brown.
Step 4: Add Liquids and Simmer
Gradually pour in the whole milk and chicken broth, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, stirring every so often. In about 5 to 7 minutes, the base will start to thicken—watch for gentle bubbling and a saucy texture. This is where the soup truly begins to come together!
Step 5: Stir in Potatoes and Finish
With the base thickened, add in your roughly mashed baked potatoes. The texture is up to you—chunky or nearly smooth. Stir in the sour cream, shredded cheddar cheese, salt, pepper, and smoked paprika. Let the soup gently simmer for 10 to 15 minutes to meld the flavors and melt the cheese fully. Taste for seasoning, then ladle the creamy goodness into bowls and prepare for the best part—toppings!
How to Serve Loaded Baked Potato Soup
Garnishes
The real fun is in the toppings! Spoon over crispy bacon pieces, a shower of vibrant green onions, extra shredded cheddar, and maybe a dollop of sour cream. Each garnish puts a finishing touch on your bowl, adding color, flavor, and lots of personality to every serving of Loaded Baked Potato Soup.
Side Dishes
This soup stands strong on its own, but rounds out beautifully with a fresh green salad or warm, crusty bread for dunking. For a truly decadent supper, serve alongside a wedge of buttery cornbread or a simple veggie platter for some crunch and contrast.
Creative Ways to Present
Change things up by serving your Loaded Baked Potato Soup in hollowed-out bread bowls for a rustic, cozy touch. You can also prepare mini cups for an appetizer at gatherings, or load up toppings “bar style” so everyone can customize their own bowl to perfection.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), cool the soup to room temperature before transferring to airtight containers. It will keep in the fridge for up to four days, making it ideal for meal prep or quick lunches throughout the week.
Freezing
Loaded Baked Potato Soup freezes well, although it can thicken a bit upon thawing. Let the soup cool completely, then pour into freezer-safe containers. Label, date, and freeze for up to two months. For best results, thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the soup slowly on the stovetop over medium-low heat, stirring often. If it’s overly thick, add a splash of milk or broth to reach your desired consistency. You can also microwave individual portions, pausing to stir after each minute.
FAQs
Can I use leftover baked potatoes?
Absolutely! Leftover baked potatoes work perfectly for Loaded Baked Potato Soup—just peel, mash, and stir them right in. Your soup will turn out just as creamy and delicious, and it’s a fantastic way to use up extras from a previous meal.
Is there a way to make this vegetarian?
Sure thing. Omit the bacon and use vegetable broth in place of chicken broth. For extra flavor, add a pinch of smoked paprika or liquid smoke to mimic the bacon’s smoky essence, and don’t forget plenty of cheddar for richness.
Can I make this gluten-free?
Yes, simply swap the regular flour for your favorite gluten-free blend. All other ingredients in Loaded Baked Potato Soup are naturally gluten-free—just double-check the broth and bacon to be certain.
Can I make Loaded Baked Potato Soup in advance?
Definitely! In fact, the flavors deepen as it sits. Cool the finished soup, then store covered in the fridge for up to four days. Hold off on toppings until just before serving for best results.
Can I blend the soup to make it smooth?
If you prefer a silky texture, use an immersion blender right in the pot before adding toppings. You can blend all or just part of it for your preferred consistency; it’s all about making the soup exactly how you like it.
Final Thoughts
I can’t recommend trying this Loaded Baked Potato Soup enough—one bowl and you’ll be hooked on its rich, layered flavors and creamy comfort. Whether you need a quick weeknight dinner or a crowd-pleasing starter, this recipe is one you’ll come back to again and again. Grab your favorite toppings and enjoy every decadent spoonful!
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Loaded Baked Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy comfort of Loaded Baked Potato Soup, a hearty and satisfying dish perfect for cozy nights. This recipe combines the rich flavors of baked potatoes, crispy bacon, and cheddar cheese in a velvety soup base.
Ingredients
Potato Soup:
- 4 large russet potatoes, baked and peeled
Additional Ingredients:
- 6 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups whole milk
- 2 cups chicken broth
- 1 cup sour cream
- 1½ cups shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ cup chopped green onions for garnish
Instructions
- Cook Bacon: In a large pot, cook chopped bacon until crispy. Remove and set aside, leaving 2 tablespoons of bacon fat.
- Sauté Onion and Garlic: Cook onion until softened, then add garlic.
- Make Roux: Add butter, whisk in flour to make a roux.
- Add Liquid: Slowly whisk in milk and broth, bring to simmer.
- Add Potatoes and Seasonings: Mash potatoes, add to pot with sour cream, cheese, and seasonings.
- Serve: Simmer until creamy, adjust seasoning, and serve topped with bacon, green onions, and more cheese.
Notes
- For a smoother texture, partially blend the soup before adding toppings.
- Substitute Greek yogurt for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 75mg
