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Loaded Baked Potato Soup

Loaded baked potato soup brings all the cozy, savory goodness of a classic loaded baked potato into a comforting bowl of creamy, hearty soup. Imagine the velvety smoothness of mashed potatoes combined with crispy bacon, sharp cheddar cheese, and a dollop of tangy sour cream, all topped with fresh green onions or chives. This soup is rich, filling, and packed with flavor, making it an ideal comfort food for chilly days or cozy nights at home.

This dish is a comfort food favorite due to its versatility. You can easily adapt it to fit various dietary needs; make it vegetarian or gluten-free with simple substitutions. Whether enjoyed as a meal on its own or as a starter to a bigger feast, loaded baked potato soup is a satisfying choice that’s especially popular during the colder months.

Why You’ll Love This Recipe

This recipe is beloved for its rich, creamy texture and balanced flavors. The combination of melted cheese, crispy bacon, and tender potatoes creates a delightful blend of savory elements. Plus, it’s incredibly easy to make and can be personalized to suit any taste preference. Whether you like your soup smooth and creamy or prefer some potato chunks, this dish is as flexible as it is delicious.

Ingredients and Substitutions

Main Ingredients:

  • Potatoes: Russet potatoes are ideal for their high starch content, which creates a creamy, thick consistency. Yukon Gold potatoes can also work for a buttery flavor and smoother texture.
  • Bacon: Crispy bacon adds smoky depth to the soup. You can substitute with turkey bacon or plant-based alternatives for a lighter or vegetarian option.
  • Cheddar Cheese: Sharp cheddar provides richness and tangy sharpness. For variety, try Monterey Jack or Gruyère.
  • Sour Cream: Adds creaminess and a slight tang, balancing the richness. Greek yogurt can be a lighter alternative.
  • Green Onions or Chives: These fresh garnishes provide a crisp contrast to the soup’s richness.
  • Chicken Broth: Forms the flavorful base of the soup. Opt for low-sodium broth to control saltiness, or use vegetable broth for a vegetarian version.
  • Butter and Flour: Combined to create a roux for thickening the soup, ensuring a smooth texture.
  • Milk or Heavy Cream: For the creamy consistency. Use whole or 2% milk for a lighter soup, or heavy cream for extra richness.

Substitutions and Variations:

  • Vegetarian Option: Replace chicken broth with vegetable broth and skip the bacon. Add smoked paprika or liquid smoke for a smoky flavor.
  • Gluten-Free Version: Swap the flour in the roux with gluten-free flour or cornstarch.
  • Dairy-Free Option: Substitute with coconut milk, almond milk, or oat milk; use a neutral-flavored option to avoid altering the taste too much.
  • Additional Vegetables: Boost nutritional value by adding broccoli, cauliflower, or carrots.

Step-by-Step Instructions

  1. Prepare the Potatoes: Bake, boil, or microwave the potatoes until soft. Cube them into bite-sized pieces for the soup.
  2. Cook the Bacon: Cook until crispy, then crumble. Reserve some bacon grease for added flavor.
  3. Make the Roux: Melt butter and whisk in flour, cooking until golden and bubbly.
  4. Add Broth and Potatoes: Gradually add chicken broth and milk, then add the potatoes. Simmer until the soup thickens.
  5. Optional: Blend for Texture: For a smooth soup, blend with an immersion blender. For a chunky texture, only blend half.
  6. Stir in Cheese and Sour Cream: Stir until cheese melts and sour cream is fully incorporated. Adjust seasoning as needed.
  7. Assemble Toppings: Garnish with bacon, shredded cheese, green onions, and sour cream. Add a twist with avocado, hot sauce, or crispy fried onions.

Tips for the Best Loaded Baked Potato Soup

  • Avoid Curdling: Add dairy gradually over low or medium heat to prevent separation.
  • Adjust Thickness: Add more broth or milk if too thick, or simmer longer if too thin.
  • Balance Flavors: Season with salt, pepper, and other spices to enhance depth.
  • Reheat Carefully: Reheat gently on the stovetop or in the microwave in short intervals, stirring in between.

Serving Suggestions and Pairings

Serve this soup warm, topped with classic garnishes for extra flavor. Pair with crusty bread or a light salad to complement the richness. Enjoy with a light beer, a crisp white wine, or sparkling water with lemon for a refreshing contrast.

Storage and Reheating

To store, refrigerate in an airtight container for 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop, stirring occasionally. When freezing, leave out the sour cream and add after reheating for best texture.

Customization Ideas

  • Add Protein: Diced ham or shredded chicken add extra heartiness.
  • More Vegetables: Try adding broccoli, corn, or leeks for extra flavor.
  • Spice It Up: Jalapeños, chipotle, or cayenne pepper add heat.
  • Lighten It Up: Use low-fat cheese and milk for a lighter soup.

FAQs

Can I make this soup ahead?
Yes, this soup can be made ahead and actually tastes better the next day. Reheat gently for the best texture.

Can I use leftover mashed potatoes?
Yes, they can help thicken the soup, though the texture will be smoother.

Which cheese is best?
Sharp cheddar works best for flavor, though you can experiment with Monterey Jack, Gruyère, or smoked cheese for added depth.

How can I thicken the soup?
Try a cornstarch slurry, add more potatoes, or simmer longer with the lid off.

Can I freeze it?
Yes, but omit the sour cream until after thawing and reheating.

Loaded Baked Potato Soup
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Loaded Baked Potato Soup

Recipe by snackonmeat
Servings

4

servings

This Loaded Baked Potato Soup is comfort in a bowl—ideal for chilly days or when you’re craving something hearty and flavorful. With tender potato chunks, crispy bacon, and a creamy, cheesy broth, it brings all the deliciousness of a loaded baked potato in soup form. A blend of mild and sharp cheddar cheeses adds a depth of flavor, while sour cream enhances the creaminess with a subtle tang. Topped with extra bacon, cheese, and fresh chives, this soup will be a favorite at your table.

Ingredients

  • 4 large potatoes, scrubbed

  • 8 slices bacon

  • 4 tbsp unsalted butter

  • 2 garlic cloves, minced

  • ¼ cup diced yellow onion

  • ⅓ cup all-purpose flour

  • 2 cups low-fat milk

  • 1 cup half-and-half

  • 2 cups chicken stock

  • 1 tsp kosher salt (plus more to taste)

  • ½ tsp garlic salt (plus more to taste)

  • ½ tsp black pepper

  • 1 cup mild cheddar cheese, shredded

  • 1 cup sharp cheddar cheese, shredded

  • 1 cup sour cream

  • Fresh chives, for garnish

Directions

  • Cook the Potatoes: Pierce the potatoes with a fork and microwave for 12-15 minutes until tender. Let them cool, then peel and cut into chunks.
  • Cook the Bacon: In a skillet over medium-high heat, cook the bacon until crisp. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the bacon fat. Once cool, crumble the bacon.
  • Sauté Garlic and Onion: In a large pot over medium-low heat, melt the butter. Add the reserved bacon fat, garlic, and diced onion. Cook for 2-3 minutes until the onion is tender and fragrant.
  • Make the Roux: Whisk the flour into the pot and cook for 1-2 minutes, stirring constantly. Gradually add the milk and half-and-half, whisking until smooth. Slowly pour in the chicken stock and bring to a light simmer.
  • Season and Simmer: Add kosher salt, garlic salt, and black pepper. Simmer gently, stirring occasionally, until slightly thickened, about 5-7 minutes.
  • Add Cheese, Bacon, and Sour Cream: Reserve ¼ cup of each cheese and bacon for garnish, then stir in the remaining cheeses, bacon, and sour cream. Remove from heat.
  • Add Potatoes: Add the potato chunks, breaking them down for a smoother texture or leaving them chunky for more bite. Stir to combine.
  • Serve and Garnish: Ladle the soup into bowls and top with reserved cheese, crumbled bacon, and fresh chives. Enjoy hot!