Welcome home to the ultimate comfort food that feels like a warm hug in a bowl. This Loaded Baked Potato Soup combines creamy textures with savory goodness, making it an instant family favorite. Imagine fluffy potatoes, crispy bacon, sharp cheddar, and a rich, velvety broth coming together. Best of all, it’s surprisingly quick to prepare, often ready in under 35 minutes, making it perfect for those busy weeknights when you crave something truly special and ultimate comfort food.
Table of Contents
Why You’ll Love This Loaded Baked Potato Soup
This recipe holds a special place in our hearts, reminding us of cozy evenings and simple pleasures. Here’s why you’ll love making and sharing this delightful Loaded Baked Potato Soup:
- Quick and Easy: Despite its rich flavor, this soup comes together with minimal fuss, perfect for any home cook.
- Classic Comfort: It captures all the beloved flavors of a fully loaded baked potato in a spoonable, soul-satisfying form.
- Perfect for Cold Weather: A bowl of this warm, hearty soup is ideal for chasing away chills on a crisp evening.
- Family-Friendly & Customizable: Everyone at the table can enjoy this soup, and it’s easy to adjust toppings to suit individual tastes.
- Incredibly Satisfying: It’s a complete meal that truly nourishes the body and comforts the spirit.
Ingredients
Creating this incredible Loaded Baked Potato Soup starts with simple, wholesome ingredients you likely already have. Fresh produce like tender potatoes, aromatic garlic, and sweet onion form the foundation. We then build upon that with rich dairy components: whole milk, half-and-half, and tangy sour cream, ensuring a creamy texture.
Savory additions like crispy bacon and robust chicken stock deepen the flavor profile. Finally, a medley of seasonings and generous amounts of mild and sharp cheddar cheese bring everything together for that authentic baked potato experience. Don’t forget fresh chives for a vibrant garnish!
- 4 potatoes, scrubbed
- 8 bacon slices
- 4 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 cup yellow onion, diced
- 1/3 cup all-purpose flour
- 2 cups low fat milk
- 1 cup half and half
- 2 cups chicken stock
- 1 tsp salt, plus more to taste
- 1/2 tsp garlic salt, plus more to taste
- 1/2 tsp black pepper
- 1 cup mild cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
- Fresh chives, for garnish
Notes & Substitutions
You can easily adapt this recipe to your pantry or dietary preferences. For potatoes, Russet or Yukon Gold varieties work best, offering a creamy texture when mashed. As highlighted by culinary resources, Russet potatoes disintegrate and release starch to create a luxurious creaminess in soups.
If you prefer, use whole milk or even a lactose-free alternative. Colby Jack or Monterey Jack are excellent cheese alternatives. Swap chicken stock for vegetable broth to make it vegetarian-friendly. For extra heartiness, stir in cooked ham or diced green chilis. A cornstarch slurry can also thicken the soup further if desired. Boost the flavor with a pinch of onion powder.
Equipment
You don’t need fancy gadgets to create this comforting Loaded Baked Potato Soup. Here’s what you’ll need:
- A large pot or Dutch oven for simmering.
- A sharp knife and a sturdy cutting board.
- Standard measuring cups and spoons.
- A whisk to ensure a smooth, lump-free soup.
- A microwave-safe dish or baking sheet for potatoes.
- A paper towel-lined plate to drain bacon.
- A potato masher is optional if you prefer a smoother consistency.
How To Make Loaded Baked Potato Soup
Bringing this comforting Loaded Baked Potato Soup to life is a joyful process. Take your time, enjoy each step, and soon you’ll have a heartwarming meal ready for your loved ones.
- Prep potatoes: Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender. Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
- Cook bacon: Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
- Build soup base: In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender.
- Make roux: Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth.
- Add liquids & seasonings: Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
- Combine & finish: If you’d like to use cheeses and bacon as a garnish, reserve 1/4 cup of each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bacon and chives for the perfect Loaded Baked Potato Soup.
Pro Tips & Troubleshooting
Achieving the perfect bowl of Loaded Baked Potato Soup is simple with a few helpful pointers. For ideal results, avoid overcooking your potatoes, as they can become mushy. To get a wonderfully creamy texture, whisk your roux constantly when adding liquids to prevent any lumps from forming.
Always use medium-low heat when building your soup base to prevent scorching the bottom of the pot. If your soup is too thick, simply add a splash more broth or milk until it reaches your desired consistency. Always taste before adding extra salt, especially with savory ingredients like bacon and chicken stock.
For incredible depth of flavor, don’t skip reserving some of that bacon fat for the roux. If your soup ends up too thin, you can simmer it gently for a few more minutes or add a cornstarch slurry. When reheating leftovers, use gentle heat on the stove and add a little liquid to restore its creaminess.
Serving Suggestions, Storage, & Variations
This Loaded Baked Potato Soup is a truly versatile and comforting dish, perfect for any occasion.
Serving Suggestions
Garnish generously with extra cheese, crispy bacon bits, and fresh chives for an appealing presentation. As WebMD notes, chives offer various health benefits, including supporting heart health and improving memory. This hearty soup pairs beautifully with a piece of crusty bread or a light green side salad. For a full meal, serve it alongside your favorite deli-style sandwiches.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you plan to freeze it, it’s best to do so before adding dairy components like sour cream and shredded cheese, as they can sometimes alter texture upon thawing. Reheat gently on the stove over low heat, adding a splash of milk or broth to regain its creamy consistency. Be aware that potato texture may become slightly softer after freezing and reheating.
Recipe Variations
Get creative with your Loaded Baked Potato Soup!
- Extra Cheesy: Experiment with different cheese blends like Monterey Jack or smoked gouda.
- Spicy Kick: Add diced jalapeños, a pinch of cayenne pepper, or a dash of hot sauce for some heat.
- Vegetarian Option: Simply swap the chicken stock for vegetable broth and omit the bacon.
- Added Veggies: Stir in cooked corn, finely diced carrots, or celery for extra nutrition.
- Meat Additions: Shredded cooked chicken or diced ham are wonderful additions to make it even heartier.
- Smoky Flavor: A teaspoon of smoked paprika can add a delicious depth to the soup.
Nutrition Information
This comforting Loaded Baked Potato Soup offers a satisfying meal with a balanced nutritional profile. Below is an approximate breakdown per serving, helping you understand the goodness packed into each bowl. Please note these values are estimates and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount |
|---|---|
| Calories | 502 kcal |
| Sugar Content | 6 g |
| Sodium Content | 962 mg |
| Fat Content | 34 g |
| Saturated Fat Content | 19 g |
| Carbohydrate Content | 31 g |
| Fiber Content | 3 g |
| Protein Content | 18 g |
| Cholesterol Content | 90 mg |
| Serving Size | 1 serving |
Frequently Asked Questions (FAQ)
Can I make this soup ahead of time?
Absolutely! This Loaded Baked Potato Soup tastes even better the next day as the flavors meld. Just reheat gently.
How do I prevent the soup from curdling?
Always add sour cream and cheeses off the heat, stirring until melted and smooth. Avoid boiling the soup once dairy is added.
What are the best potatoes to use?
Russet potatoes are ideal for their starchiness, which helps thicken the soup and provides a classic texture. Yukon Golds are also a great option.
Can I use pre-cooked bacon?
Yes, you can. Just crumble it and add it at the end. However, cooking fresh bacon provides flavorful rendered fat for the roux.
Is it possible to make it healthier?
You can use leaner bacon, skim milk, and reduced-fat cheese and sour cream. Increase the vegetables for more nutrients.
Final Thoughts
This Loaded Baked Potato Soup is more than just a meal; it’s an invitation to gather, share, and create cherished memories. With its rich, creamy texture and irresistible flavors, it embodies true comfort food.
We hope you feel encouraged to try this simple, yet profoundly delicious recipe in your own kitchen. Don’t hesitate to share your experience and rate this recipe. It truly is the ultimate cozy bowl, perfect for bringing warmth and joy to your family.
Loaded Baked Potato Soup
Ingredients
Equipment
Method
- Pierce potatoes, then microwave them for 12-15 minutes until tender. Halve, cool, remove skins, and cut into chunks.
- Cook bacon in a skillet until crisp, then transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of bacon fat and crumble the cooled bacon.
- In a large pot, melt butter, then add reserved bacon fat, minced garlic, and diced onion; cook for 2-3 minutes until tender. Whisk in flour for 1-2 minutes, then slowly whisk in milk, half-and-half, and chicken stock.
- Bring to a light simmer, whisk in salt, garlic salt, and pepper, then continue simmering for 5-7 minutes until slightly thickened. Stir in the remaining cheeses, bacon, and sour cream (reserving some for garnish if desired).
- Remove from heat, scoop potato chunks into the pot, breaking them to your desired size. Serve hot, garnished with cheese, bacon, and chives.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
