Easy Baked Potato Soup

This creamy, hearty Loaded Baked Potato Soup is packed with all the classic flavors you love in a baked potato! Made entirely in one pot, it’s an easy, comforting meal perfect for any night of the week.

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Why You’ll Love This Recipe

This soup is a cozy, fuss-free way to enjoy the deliciousness of a loaded baked potato. It’s rich, filling, and made with simple ingredients you likely already have on hand. While some methods involve baking the potatoes first, this recipe simplifies things by cooking everything in one pot without sacrificing flavor.

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Ingredients

Soup Base:

• Bacon: Adds savory, smoky flavor, and its rendered fat replaces butter or oil for sautéing.
• Onion & Garlic: Sweet onions (like Vidalia) and garlic create a flavorful base.
• Potatoes: Russet potatoes are ideal for their starchy texture, which thickens the soup naturally.
• Flour & Milk: Whole milk (3%) and a touch of flour give the soup its creamy consistency without heavy cream.
• Chicken Broth: Enhances the soup’s flavor profile.

Toppings:

• Sour Cream: Adds tangy creaminess.
• Cheddar Cheese: Freshly grated sharp cheddar melts beautifully and adds richness.
• Scallions: Brings a pop of freshness.
• Bacon: Crispy bits for that signature loaded baked potato taste.

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How to Make Loaded Baked Potato Soup

1. Cook the Bacon:

• Chop the bacon into pieces and fry until crispy in a soup pot or Dutch oven.
• Remove bacon and set aside, leaving about half of the rendered fat in the pot.

2. Sauté the Onions & Make the Roux:

• Add the onions to the pot and sauté until softened.
• Stir in the flour and cook for about a minute, then slowly whisk in the milk until smooth.

3. Cook the Potatoes:

• Pour in the chicken broth, add the potatoes and garlic, and scrape up any browned bits from the bottom of the pot.
• Increase the heat until the soup almost boils, then reduce to a simmer. Cook until the potatoes are fork-tender.

4. Mash & Finish the Soup:

• Lightly mash the potatoes in the pot for a slightly chunky texture.
• Stir in the sour cream, most of the cheddar cheese, and some of the cooked bacon, reserving a bit of both for topping.

5. Garnish & Serve:

• Top the soup with scallions, extra cheese, and the remaining bacon.
• Season generously with salt and freshly cracked black pepper.

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Tips for Success

• Season Well: Proper seasoning, especially with salt, is key to unlocking all the flavors in a creamy potato soup.
• Mash to Your Preference: Use a potato masher right in the pot for a thicker texture, or leave the potatoes intact for a chunkier soup.
• Grate Your Cheese: Skip pre-shredded cheese for better melting and flavor.

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Substitutions & Variations

• Spice It Up: Add cayenne or red pepper flakes for a touch of heat.
• Boost the Protein: Stir in diced ham or shredded chicken.
• Make It Meatless: Swap the bacon for smoked paprika and use vegetable broth.

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What to Serve with This Soup

This soup is hearty enough to stand alone but pairs wonderfully with:

• Crusty Bread: Sourdough or Cheesy Garlic Bread to soak up every last drop.
• Salad: A simple mixed greens salad with a tangy vinaigrette balances the richness of the soup.

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Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if the soup thickens.Easy Baked Potato Soup
  

This Loaded Baked Potato Soup is your go-to recipe for an easy, satisfying, and comforting meal that the whole family will love. Don’t forget the toppings—they make it extra special! 🥓🧀🥔