Loaded Baked Potato Soup Recipe

Nothing beats the comfort of a steaming bowl of Loaded Baked Potato Soup on a chilly day. This hearty, soul-warming soup captures all the flavors of your favorite loaded baked potato in liquid form.

Creamy, rich, and packed with tender potato chunks, crispy bacon, and melted cheese, this recipe transforms simple ingredients into a restaurant-quality meal. Follow along as I guide you through creating this irresistible soup that’s perfect for family dinners or entertaining guests.

What is “Loaded Baked Potato Soup”?

Loaded Baked Potato Soup is a thick, creamy soup that recreates the experience of eating a fully loaded baked potato. This comforting dish features tender potato pieces swimming in a rich, velvety broth that’s enhanced with bacon, cheese, and fresh herbs. The soup typically includes all the classic baked potato toppings – crispy bacon bits, sharp cheddar cheese, green onions, and sometimes sour cream – making it a complete meal in a bowl.

The beauty of this soup lies in its ability to deliver maximum comfort with minimal effort. Unlike traditional baked potatoes that require long baking times, this soup can be ready in under an hour while providing the same satisfying flavors and textures you crave.

Ingredients List for Loaded Baked Potato Soup

6 large russet potatoes, peeled and cubed (about 3 pounds)
8 slices thick-cut bacon, chopped
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
½ cup sour cream
4 green onions, sliced (reserve some for garnish)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon garlic powder

How to Cook Loaded Baked Potato Soup: A Step-by-Step Guide

Creating the perfect Loaded Baked Potato Soup requires attention to detail and proper timing. Here’s my comprehensive guide to ensure your soup turns out creamy, flavorful, and absolutely delicious:

1. Prepare the Potatoes:

Wash, peel, and cut the russet potatoes into uniform 1-inch cubes.
Place the cubed potatoes in a large pot and cover with salted water.
Bring to a boil and cook for 12-15 minutes until the potatoes are fork-tender but not mushy.
Drain the potatoes and set aside, reserving about 1 cup of the cooking liquid.

2. Cook the Bacon:

In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat.
Stir occasionally until the bacon is crispy and golden brown, about 6-8 minutes.
Remove the bacon with a slotted spoon and place on paper towels to drain.
Reserve 2 tablespoons of bacon fat in the pot and discard the rest.

3. Sauté the Aromatics:

Add the diced onion to the pot with the reserved bacon fat.
Cook over medium heat for 4-5 minutes until the onion is soft and translucent.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the butter and let it melt completely.

4. Create the Roux:

Sprinkle the flour over the onion mixture and stir constantly for 2-3 minutes.
This creates a roux that will thicken your soup and prevent lumps.
The mixture should be golden and smell nutty, indicating the flour is properly cooked.

5. Build the Soup Base:

Gradually whisk in the chicken broth, ensuring no lumps form.
Add the whole milk and heavy cream, whisking continuously.
Bring the mixture to a gentle simmer, stirring frequently to prevent sticking.
Season with salt, pepper, paprika, and garlic powder.

6. Add Potatoes and Finish:

Gently fold in the cooked potatoes, being careful not to break them apart completely.
Simmer for 10-15 minutes, allowing the flavors to meld and the soup to thicken.
Remove from heat and gradually stir in the shredded cheddar cheese until melted.
Fold in the sour cream and most of the green onions, reserving some for garnish.
Add most of the cooked bacon, saving some for topping.

Substitutions and Variations

Customize your Loaded Baked Potato Soup to suit different dietary needs and preferences with these helpful substitutions:

Potatoes: Yukon Gold potatoes can be substituted for russets for a creamier texture, though they may break down more during cooking.
Bacon: Turkey bacon, ham, or even vegetarian bacon bits can replace regular bacon for different dietary requirements.
Dairy: Use half-and-half instead of heavy cream for a lighter version, or substitute with coconut cream for a dairy-free option.
Cheese: Gruyere, white cheddar, or a blend of cheeses can create different flavor profiles. For dairy-free versions, use cashew-based cheese alternatives.
Broth: Vegetable broth can replace chicken broth for a vegetarian version, though you’ll lose some of the rich, savory depth.
Flour: For gluten-free options, substitute with cornstarch or arrowroot powder, using half the amount.

Common Mistakes to Avoid

Prevent these common pitfalls to ensure your Loaded Baked Potato Soup turns out perfectly every time:

Overcooking the Potatoes: Mushy potatoes will break apart completely in the soup. Cook just until fork-tender to maintain some texture.
Adding Cheese Too Quickly: High heat can cause cheese to become stringy or clump. Remove from heat before adding cheese and stir gently.
Skipping the Roux: This step is crucial for thickening. Don’t rush it, as raw flour will create an unpleasant taste and gritty texture.
Boiling After Adding Dairy: Once cream and milk are added, keep the temperature at a gentle simmer to prevent curdling.
Not Seasoning Gradually: Taste and adjust seasonings throughout the cooking process rather than adding everything at once.

How to Serve Loaded Baked Potato Soup

Loaded Baked Potato Soup makes an excellent main course when served with the right accompaniments. I recommend pairing it with a crisp green salad dressed with a light vinaigrette to cut through the richness. Warm, crusty bread or dinner rolls are perfect for dipping and soaking up every drop of the creamy goodness.

For a more substantial meal, serve smaller portions as a starter before grilled chicken or a simple roasted vegetable dish. The soup also pairs beautifully with cornbread or biscuits, creating a truly comforting Southern-style meal.

Presentation Ideas for Loaded Baked Potato Soup

Elevate your Loaded Baked Potato Soup presentation with these appealing serving suggestions:

Classic Loaded Style: Top each bowl with crispy bacon bits, extra shredded cheese, sliced green onions, and a dollop of sour cream.
Bread Bowl Presentation: Serve the soup in hollowed-out sourdough bread bowls for an impressive and edible presentation.
Garnish Variety: Offer a garnish bar with chopped chives, jalapeños, extra cheese, and bacon bits so guests can customize their bowls.
Elegant Touch: Drizzle a small amount of truffle oil on top and add microgreens for an upscale presentation.

Loaded Baked Potato Soup Recipe Tips

Follow these expert tips to achieve the best results with your soup:

Use Russet Potatoes: Their high starch content creates the perfect creamy texture while maintaining some potato pieces for texture contrast.
Don’t Skip the Bacon Fat: The rendered bacon fat adds incredible flavor to the base of your soup that oil simply cannot replicate.
Temperature Control: Keep the heat at medium or medium-low throughout cooking to prevent scorching and ensure even cooking.
Taste as You Go: Adjust seasonings gradually, remembering that the bacon and cheese will add saltiness to the final dish.
Blend Partially: For extra creaminess, remove half the soup, blend it smooth, and stir it back in for the perfect texture balance.

How to Store Loaded Baked Potato Soup

Allow the loaded baked potato soup to cool completely before storing (within 2 hours of cooking). Transfer to airtight containers and refrigerate for up to 4 days. The soup may thicken considerably when cold, so add additional broth or milk when reheating to achieve the desired consistency.

For best results when reheating, warm the soup gently on the stovetop over low heat, stirring frequently to prevent sticking. Avoid microwaving if possible, as dairy-based soups can separate when heated too quickly.

Frequently Asked Questions (FAQs)

Q: Can I make Loaded Baked Potato Soup ahead of time?
A: Yes, this soup actually improves in flavor overnight. Make it up to 2 days ahead, but you may need to thin it with additional broth when reheating as it will thicken significantly.

Q: Can I freeze Loaded Baked Potato Soup?
A: While possible, dairy-based soups can separate when frozen and reheated. If you must freeze it, do so before adding the cheese and sour cream, then stir these in when reheating.

Q: Why did my soup curdle?
A: Curdling usually occurs when the soup gets too hot after adding dairy. Always reduce heat to low before adding milk, cream, or cheese, and stir gently.

Q: Can I make this soup vegetarian?
A: Absolutely! Omit the bacon, use vegetable broth instead of chicken broth, and add smoked paprika for depth of flavor. Consider adding mushrooms for umami richness.

Q: How can I make the soup thicker?
A: Mash some of the potatoes against the side of the pot, mix a tablespoon of cornstarch with cold water and stir it in, or simmer uncovered to reduce liquid.

Q: What’s the best cheese to use?
A: Sharp cheddar provides the classic flavor, but you can experiment with Gruyere, white cheddar, or a blend of your favorite melting cheeses.

Conclusion

Loaded Baked Potato Soup represents everything we love about comfort food – it’s warm, satisfying, and packed with familiar flavors that feel like a hug in a bowl. This recipe brings together simple, accessible ingredients to create something truly special that will become a staple in your winter cooking repertoire.

The beauty of this soup lies not just in its incredible taste, but in its versatility and forgiving nature. Whether you’re cooking for a crowd or preparing a cozy dinner for two, this recipe scales beautifully and welcomes personal touches and variations.

I encourage you to make this soup your own by experimenting with different toppings, cheese combinations, or add-ins like roasted garlic or herbs. The foundation provided here will support countless delicious variations, ensuring you never get bored with this comforting classic.

Take your time with each step, taste as you go, and don’t be afraid to adjust seasonings to suit your preferences. With practice, you’ll develop an intuition for the perfect consistency and flavor balance that makes this soup truly exceptional. Happy cooking!