What You’ll Need for This Loaded Baked Potato Soup

Alright, let’s talk ingredients! Here’s what you’ll need to whip up this amazing Loaded Baked Potato Soup. Don’t worry; most of these are pantry staples, and you can easily find them at your local grocery store. Remember, the better the quality of your ingredients, the better your soup will taste!

6 medium baked potatoes, (about 3 pounds) baked and cooled slightly
4 slices bacon, cooked and crumbled (because what’s a Loaded Baked Potato Soup without bacon?)
1 medium yellow onion, chopped
2 cloves garlic, minced
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups chicken broth (I always use low-sodium so I can control the salt level in my Loaded Baked Potato Soup).
1 cup milk
1 cup sour cream
1 1/2 cups shredded cheddar cheese (I always buy a block of cheddar and shred it myself. It melts so much better!).
Salt and pepper to taste
Optional toppings: chopped green onions, extra shredded cheese, extra bacon, a dollop of sour cream

Now, a few things to keep in mind when you’re gathering your ingredients.

For the potatoes, I usually bake them ahead of time. You can even bake them the day before and store them in the fridge. This will save you some time when you’re making the soup. I always use russet potatoes for my Loaded Baked Potato Soup. I find that they have the best texture and flavor, but you can use Yukon Gold potatoes if you prefer a creamier soup.

When it comes to bacon, I’m a bit of a snob. I always buy thick-cut bacon because it has so much more flavor. I cook it in the oven until it’s nice and crispy, then I crumble it up for the soup and the toppings.

And speaking of toppings, don’t be afraid to get creative! I often have family members who like extra bacon and cheese to top off their soup. Some people prefer a dollop of sour cream. Whatever you prefer, the toppings are what make a Loaded Baked Potato Soup what it is!

Here’s a little Loaded Baked Potato Soup trick I learned from my grandma: Add a pinch of nutmeg to the soup. It might sound weird, but it adds a subtle warmth and depth of flavor that you won’t be able to get enough of! For an ingredient substitution, if you are trying to make this dish vegetarian, you can substitute the bacon for some bacon bits to get the flavor without the meat. This is a great option for those who want to cater to different dietary needs!

Oh, and if you’re looking to save some money, buy your cheese in bulk and shred it yourself. It’s usually cheaper that way. As for storing the leftover ingredients, make sure to keep the cooked bacon in an airtight container in the fridge. It will stay fresh for a few days, perfect for adding to salads or sandwiches.

Now that you have all your ingredients ready, let’s move on to the fun part: making the Loaded Baked Potato Soup! I’m so excited to show you how easy and delicious this recipe is. Let’s do it!

Let’s Make This Loaded Baked Potato Soup Together

Okay, friend, let’s get cooking! I’m so excited to walk you through this Loaded Baked Potato Soup recipe. Trust me, it’s easier than you think. Just follow these steps, and you’ll have a warm, comforting bowl of soup in no time.

Prepare the Potatoes: If you haven’t already, bake your potatoes until they are soft and fluffy. Let them cool slightly, then scoop out the insides into a large bowl. Set aside. Don’t worry if there’s a little bit of potato skin left on. It will add some extra flavor and texture to the soup.
Cook the Bacon: Cook the bacon until it’s crispy, then crumble it and set it aside. Save a little bit for topping the soup later. I’ve learned the hard way with Loaded Baked Potato Soup that you can never have too much bacon!
Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until it’s softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! That will ruin the whole potato soup recipe.
Make a Roux: This is where we thicken the soup. Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly. This will create a roux, which will help to thicken the soup and give it a nice, creamy texture.
Add the Broth and Potatoes: Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Then, add the scooped-out potatoes and stir to combine. Bring the soup to a simmer. Don’t worry if your Loaded Baked Potato Soup looks a little lumpy at this point. It will all come together in the end.
Simmer and Thicken: Reduce the heat to low and let the soup simmer for 15-20 minutes, stirring occasionally. This will allow the flavors to meld together and the soup to thicken. In my kitchen, Loaded Baked Potato Soup usually takes about 20 minutes to reach the perfect consistency.
Add the Dairy and Cheese: Remove the pot from the heat and stir in the milk, sour cream, and shredded cheddar cheese. Stir until the cheese is melted and the soup is smooth and creamy. Be careful not to boil the soup after adding the dairy. This can cause it to curdle. This will help make the cheesy potato soup as delicious as possible.
Season and Serve: Season the soup with salt and pepper to taste. Then, ladle it into bowls and top with crumbled bacon, shredded cheese, chopped green onions, and a dollop of sour cream, if desired. I like to get my kids involved in this step, letting them create their own baked potato toppings!

While the Loaded Baked Potato Soup is cooking, I usually like to tidy up the kitchen or prep a simple side salad. It’s all about multitasking, right?

Your Loaded Baked Potato Soup should smell like warm potatoes, savory bacon, and melted cheese. It’s the ultimate comfort food aroma! Remember, don’t be afraid to adjust the seasonings to your liking. If you like a little bit of heat, add a pinch of red pepper flakes. If you prefer a richer flavor, add a splash of heavy cream. The beauty of this recipe is that you can customize it to your taste!

And there you have it! A delicious, hearty, and comforting bowl of Loaded Baked Potato Soup. I hope you enjoy making it as much as I do! This recipe is a winner for people who are busy, and don’t have time to cook. With these shortcuts, you will get dinner on the table in no time. Next, I will share how I love to serve it to my family.

How I Love to Serve This Loaded Baked Potato Soup

Now that you’ve made this amazing Loaded Baked Potato Soup, let’s talk about how to serve it! This soup is so versatile, and there are so many ways to enjoy it.

My family loves this Loaded Baked Potato Soup when I serve it with a side of crusty bread or grilled cheese sandwiches. The bread is perfect for soaking up all that delicious soup, and the grilled cheese adds a little bit of extra comfort to the meal. I learned that the hard way with this Loaded Baked Potato Soup, because I didn’t plan accordingly, and had to make a run to the store.

This Loaded Baked Potato Soup is also perfect for those chilly autumn evenings or cozy winter nights. It’s the kind of meal that warms you from the inside out. I love making a big batch of it on Sunday night and then enjoying it throughout the week for lunches or quick dinners. I think a great addition to this dish is to add some chives. It has become a staple baked potato topping for my soup.

When it comes to presentation, I like to keep it simple. I ladle the soup into bowls and then top it with all the classic baked potato fixings: crumbled bacon, shredded cheese, chopped green onions, and a dollop of sour cream. I sometimes add a sprinkle of paprika for a pop of color. This is what makes my creamy potato soup so delicious.

If you have extra Loaded Baked Potato Soup, don’t worry! It keeps well in the fridge for up to 3-4 days. Just make sure to store it in an airtight container. You can reheat it on the stovetop or in the microwave. The texture might change slightly after being refrigerated, but it will still taste delicious.

If you are looking for a different style potato soup, you should check out this recipe for Creamy Potato Soup, it may be right up your alley.

I’ve also experimented with some seasonal variations of this Loaded Baked Potato Soup. In the fall, I like to add roasted butternut squash or sweet potatoes to the soup for a little bit of extra sweetness and flavor. In the spring, I like to add fresh herbs like dill or chives for a bright, fresh taste.

Friends always ask for this Loaded Baked Potato Soup recipe when they come over for dinner. It’s always a crowd-pleaser, and everyone loves how comforting and flavorful it is.

So, there you have it! My favorite ways to serve and enjoy this delicious Loaded Baked Potato Soup. I hope you’ll give it a try and find your own favorite ways to customize it. Now, let’s move on to some frequently asked questions about this recipe. I’m sure you have some questions, and I’m here to answer them!

Your Loaded Baked Potato Soup Questions Answered

Okay, let’s dive into some of the most common questions I get about this Loaded Baked Potato Soup recipe. I’ve gathered these from my family, friends, and even some of my blog readers. I want to make sure you have all the information you need to make this soup perfectly!

Question 1: Can I make this soup vegetarian?

Absolutely! To make this soup vegetarian, simply omit the bacon or use a vegetarian bacon substitute. You can also use vegetable broth instead of chicken broth. The beauty of this potato soup recipe is that it’s so easy to adapt to your dietary needs.

Question 2: Can I use a different type of cheese?

Of course! While I love using cheddar cheese in this Loaded Baked Potato Soup, you can use any cheese you like. Monterey Jack, Colby, or even a blend of cheeses would all be delicious. Experiment and find your favorite combination! My son, for instance, prefers a blend of cheddar and mozzarella for his Loaded Baked Potato Soup.

Question 3: Can I freeze this soup?

Yes, you can freeze this soup, but the texture may change slightly after thawing. The dairy can sometimes separate, so I recommend using an immersion blender to smooth it out after reheating. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 2-3 months.

Question 4: What if my soup is too thick?

If your Loaded Baked Potato Soup is too thick, simply add a little bit more milk or chicken broth until it reaches your desired consistency. You know what I do when my Loaded Baked Potato Soup gets too thick? I add a splash of heavy cream! It makes it extra rich and decadent.

Question 5: What if my soup is too thin?

If your Loaded Baked Potato Soup is too thin, you can either let it simmer for a longer period of time to allow it to thicken naturally, or you can make a cornstarch slurry. To make a cornstarch slurry, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir until smooth, then whisk it into the soup and simmer for a few minutes until it thickens.

Question 6: Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker! Simply combine all the ingredients (except the dairy and cheese) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then, stir in the milk, sour cream, and cheese before serving. This is a great option for those busy weeknights when you don’t have time to stand over the stove.

Question 7: I don’t have baked potatoes. Can I boil them instead?

You can definitely boil the potatoes if you don’t have baked potatoes. Peel and dice the potatoes, then boil them in water until they are tender. Drain the potatoes and then add them to the soup as directed in the recipe. Keep in mind that boiled potatoes won’t have the same smoky flavor as baked potatoes, but the soup will still be delicious. You can check out this recipe to get the full details for the best way to load up your potato soup.

I hope these questions and answers were helpful! If you have any other questions about this Loaded Baked Potato Soup recipe, please don’t hesitate to ask. I’m always happy to help! Now, let’s move on to my final thoughts on this recipe.

My Final Thoughts on This Loaded Baked Potato Soup

Well, friend, we’ve reached the end of our Loaded Baked Potato Soup journey. I hope you’ve enjoyed learning about this recipe as much as I’ve enjoyed sharing it with you. This recipe holds a special place in my heart because it’s a reminder of simple, comforting meals shared with loved ones.

My Loaded Baked Potato Soup Pro Tips:

Don’t skimp on the toppings! The toppings are what make this soup truly special.
Use high-quality ingredients. The better the ingredients, the better the soup will taste.
Don’t be afraid to experiment. This recipe is just a starting point. Feel free to customize it to your liking.

Over the years, I’ve tried a few different variations of this Loaded Baked Potato Soup. One of my favorites is to add roasted garlic to the soup. It adds a subtle sweetness and depth of flavor that is absolutely delicious. I also like to add a little bit of smoked paprika for a smoky flavor. My son loves it when I add diced ham to the soup. It makes it extra hearty and filling. And my daughter prefers it with a dollop of pesto on top.

I really encourage you to make this Loaded Baked Potato Soup your own. Don’t be afraid to experiment with different flavors and ingredients. The most important thing is to have fun and enjoy the process. I hope that when you make this soup, you’ll feel a sense of warmth and comfort. I hope that it will bring your family together around the table. And I hope that it will become a treasured recipe that you’ll pass down for generations to come. If you love soups, I recommend my Loaded Hamburger Soup for a hearty and delicious meal.

Now, go forth and make some Loaded Baked Potato Soup! I can’t wait to hear what you think. And don’t forget to share your photos with me on social media. I love seeing your creations! This Loaded Baked Potato Soup is a recipe that I think you can make over and over again. You can always rely on it to be a crowd pleaser. I hope you love it as much as I do.

Loaded Baked Potato Soup

Print Recipe

This creamy and comforting Loaded Baked Potato Soup captures all the flavors of a classic baked potato in a warm and satisfying bowl. Topped with your favorite fixings, it’s the perfect quick and easy meal for a chilly day.

Author: Liliana
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

6 medium Russet potatoes, peeled and cubed
6 cups chicken broth
1 cup milk
1 cup heavy cream
1/2 cup sour cream
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese, for garnish
1/4 cup crumbled cooked bacon, for garnish
2 tablespoons chopped green onions, for garnish

Cook Mode Prevent your screen from going dark

Instructions

In a large pot or Dutch oven, combine the cubed potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
While the potatoes are simmering, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
Gradually whisk in the milk and heavy cream into the roux, ensuring there are no lumps. Bring to a simmer, stirring occasionally, until the sauce has thickened slightly.
Once the potatoes are tender, remove the pot from the heat. Use an immersion blender to partially blend the soup until it reaches your desired consistency. You can leave some chunks of potato for a heartier soup. Alternatively, you can carefully transfer the soup to a regular blender in batches.
Stir in the cream sauce, salt, and pepper into the soup. Heat gently over low heat until heated through. Do not boil.
Remove from heat and stir in the sour cream.
Ladle the soup into bowls and garnish with shredded cheddar cheese, crumbled bacon, and chopped green onions.
Serve immediately.

Notes

For a richer flavor, try using bacon grease instead of butter for the roux. Serve with crusty bread or grilled cheese sandwiches for a complete meal.