There is something incredibly comforting about a hearty bowl of soup that feels like a warm hug on a chilly day. This Loaded Baked Potato Soup Recipe takes all the best parts of a classic loaded baked potato and transforms them into a creamy, cheesy, soul-satisfying soup that you’ll want to make again and again. Velvety potatoes, smoky bacon, sharp cheddar, and fresh chives come together in perfect harmony, making each spoonful an irresistible indulgence that feels like a cozy celebration in a bowl.
Ingredients You’ll Need
Simple, wholesome ingredients are the heart and soul of this soup, each playing a vital role in creating the rich and layered flavors that define this classic comfort dish. From the tender russet potatoes to the sharp cheddar cheese, every ingredient is essential for that perfect texture and taste.
- 4 large russet potatoes, peeled and diced: Ideal for that creamy texture once cooked and blended.
- 1 medium onion, chopped: Adds a subtle sweetness and depth of flavor when sautéed.
- 3 cloves garlic, minced: Provides a savory punch that brightens the soup.
- 4 cups chicken broth: Builds the flavorful base and keeps the soup rich without heaviness.
- 2 cups milk: Balances creaminess while keeping the soup smooth and silky.
- 1 cup heavy cream: Makes the soup luxuriously creamy and indulgent.
- 8 slices bacon, cooked and crumbled: Gives the soup a smoky, salty crunch that’s absolutely addictive.
- 2 cups sharp cheddar cheese, shredded: Melts beautifully for that quintessential cheesy goodness.
- 1/2 cup sour cream: Adds a tangy richness that complements the other flavors perfectly.
- 4 tablespoons butter: For sautéing and adding a silky mouthfeel.
- 2 tablespoons all-purpose flour: Helps thicken the soup to the perfect consistency.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- 1/4 cup chopped chives for garnish: Adds a fresh, oniony pop and a lovely splash of color.
How to Make Loaded Baked Potato Soup Recipe
Step 1: Crisp the Bacon and Save that Flavor
Start by cooking the bacon in a large pot over medium heat until it’s deliciously crispy. Don’t toss the bacon grease! Leave about a tablespoon in the pot — that smoky, savory fat is pure gold and the key to a rich, flavorful soup base. Once cooked, crumble the bacon and set it aside for later.
Step 2: Sauté Onion and Garlic
With that bacon grease still in the pot, melt the butter, then add the chopped onions and minced garlic. Cook gently until the onions turn translucent and soft, filling your kitchen with an irresistible aroma. This step builds a savory foundation that makes every spoonful taste like home.
Step 3: Create a Roux for Thickness
Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 1-2 minutes. This cooks out the raw flour taste and forms a gentle paste, or roux, which will thicken the soup to creamy perfection without lumps.
Step 4: Add Broth and Potatoes
Slowly whisk in the chicken broth, making sure the mixture stays smooth and lump-free. Toss in the diced potatoes and bring everything to a boil. Then, lower the heat and let the soup simmer until the potatoes are tender and ready to melt into creamy comfort, about 15 minutes.
Step 5: Blend to Desired Texture
Here’s where you personalize the texture. Use an immersion blender to puree the soup until it’s smooth and velvety, or leave it slightly chunky if you love bits of potato in every bite. Either way, you’ll get a luscious base to build on.
Step 6: Finish with Dairy and Bacon
Stir in the milk, heavy cream, sour cream, and most of the shredded cheddar cheese, saving some for topping. Season with salt and pepper, then let everything melt together over low heat until the cheese is fully incorporated and the soup is hot and irresistible. Finally, fold in the crumbled bacon for that smoky crunch that makes this Loaded Baked Potato Soup Recipe unforgettable.
How to Serve Loaded Baked Potato Soup Recipe
Garnishes
The garnish is where you get creative and add extra bursts of flavor and color. Sprinkle the remaining cheddar cheese and reserved bacon pieces on top, then finish with a generous handful of chopped chives. These bright green ribbons add a fresh kiss that contrasts beautifully with the creamy base.
Side Dishes
This soup pairs wonderfully with simple, hearty sides like crusty artisan bread or buttery garlic rolls for dunking. A crisp green salad with a light vinaigrette also balances the richness of the soup and rounds out the meal perfectly.
Creative Ways to Present
For a fun twist, serve the soup in individual crockpot-style bowls or hollowed-out mini bread bowls. You can even top each serving with a dollop of sour cream or a sprinkle of smoked paprika for a deliciously elegant finish that will impress friends and family.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Loaded Baked Potato Soup Recipe to airtight containers and refrigerate. It will keep fresh for up to 3 days, making it a convenient and comforting meal option to enjoy later in the week.
Freezing
This soup freezes well! Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. Frozen soup maintains its flavor and texture for up to 2 months, ready to thaw whenever you need a quick and comforting meal.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, stir in a splash of milk or broth to loosen it up, bringing it back to that perfect creamy consistency.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply leave out the bacon and swap chicken broth for vegetable broth. You can also add roasted mushrooms or smoked paprika to mimic the smoky depth bacon brings.
What’s the best potato to use for this soup?
Russet potatoes are the best choice because of their starchy texture that breaks down easily, giving the soup its signature creaminess.
Can I use skim milk instead of whole milk?
Using skim milk is possible but the soup won’t be quite as rich or creamy. For the fullest flavor, whole milk or a mix of milk and cream is ideal.
How do I get the soup extra thick?
Make sure to cook the flour long enough when making the roux and consider blending the soup fully. Also, limiting the amount of broth slightly can help keep it thicker.
Is it okay to prepare the soup in advance?
Definitely! This soup tastes even better the next day as flavors meld beautifully. Just store it properly in the fridge and gently reheat before serving.
Final Thoughts
If you’re looking for a recipe that feels like a warm embrace on a cold day, this Loaded Baked Potato Soup Recipe is your new best friend. It’s comforting, cheesy, and packed with all the flavors you love about a classic baked potato, but in a luscious, spoonable form. Give it a try and prepare to have a new favorite in your recipe rotation!
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Loaded Baked Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Loaded Baked Potato Soup is a creamy, comforting dish full of classic baked potato flavors like crispy bacon, sharp cheddar cheese, and fresh chives. It’s easy to prepare on the stovetop and perfect for chilly days when you want a hearty and satisfying meal.
Ingredients
Soup Base
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Mix-ins and Toppings
- 8 slices bacon, cooked and crumbled
- 2 cups sharp cheddar cheese, shredded (1 1/2 cups for soup, remaining for garnish)
- 1/2 cup sour cream
- 1/4 cup chopped chives for garnish
Instructions
- Cook Bacon: Begin by cooking the bacon in a large pot over medium heat until crispy. Remove the bacon and set aside. Leave about 1 tablespoon of bacon grease in the pot for added flavor.
- Sauté Aromatics: Add the butter to the pot with the bacon grease. Once melted, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic becomes fragrant, about 3-5 minutes.
- Create Roux: Stir in the flour and cook for 1-2 minutes to form a light paste, which will help thicken the soup.
- Add Broth and Potatoes: Gradually whisk in the chicken broth, ensuring no lumps remain. Add the diced potatoes and bring to a boil.
- Simmer Potatoes: Reduce heat to a simmer and cook until the potatoes are tender, approximately 15 minutes.
- Blend Soup: Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend partially to retain some potato pieces.
- Add Dairy and Cheese: Stir in the milk, heavy cream, sour cream, and 1 1/2 cups of shredded cheddar cheese. Season with salt and pepper. Continue simmering on low heat until heated through and the cheese is fully melted.
- Incorporate Bacon: Crumble the reserved cooked bacon and stir most of it into the soup, keeping some aside for garnish.
- Serve and Garnish: Serve the soup hot, garnished with the remaining shredded cheese, reserved bacon, and chopped chives.
Notes
- For a vegetarian version, omit bacon and use vegetable broth.
- Russet potatoes work best due to their starchy texture which thickens the soup naturally.
- Adjust milk and cream quantities for desired soup thickness.
- The sour cream adds tang and creaminess—do not skip for best flavor.
- Use an immersion blender carefully to avoid over-blending if you like chunkier soup consistency.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
