There’s something incredibly comforting about wrapping your hands around a warm bowl of Loaded Baked Potato Soup on a chilly afternoon. This cozy, creamy blend of tender Russet potatoes, rich sour cream, and melted sharp cheddar feels like a warm hug from the inside out. With minimal effort—just 15 minutes of prep and about 45 minutes on the stove—you’ll have a bowl of comfort that’s perfect for lunch or dinner. As a beginner-friendly recipe, it turns pantry staples into a restaurant-quality experience, and the combination of crispy bacon, aromatic onions, and a hint of garlic makes every spoonful a delight. This soup isn’t just simple; it’s bursting with flavors that will have you coming back for seconds.
What makes this Loaded Baked Potato Soup truly stand out is the layering of textures and tastes. The gentle simmer of chicken broth and potatoes forms a velvety base, while a homemade roux (butter and flour whisked to golden perfection) brings everything together with a luxurious body. Then there’s that final flourish of shredded cheddar melting into the hot soup, plus a dollop of sour cream for tangy sweetness. Whether you’re serving this at a family dinner or cozying up for a solo meal, it feels like an indulgence without any of the fuss.
KEY INGREDIENTS IN LOADED BAKED POTATO SOUP
Before we dive into the cooking process, let’s get acquainted with the stars of this recipe. Each ingredient plays a crucial role in creating the creamy, hearty experience that makes this soup such a standout comfort food.
- Bacon
Brings smokiness and crisp texture. The rendered bacon fat also infuses the soup base with savory complexity.
- Russet potatoes
Provide a starchy backbone that thickens the soup naturally and delivers that classic baked potato flavor.
- Onion
Offers a sweet, aromatic foundation. Sautéing until translucent builds depth and balances the richness.
- Garlic
Adds a subtle bite and savory warmth. A minute of gentle cooking releases its fragrance without overpowering.
- Unsalted butter
Combines with flour to create a roux. It gives body to the soup and smooths out the texture.
- All-purpose flour
Thickens the soup when cooked into the butter. The light golden roux ensures a velvety consistency.
- Chicken broth
Serves as the liquid base, adding savory notes that complement the potatoes and cheese.
- Milk
Lightens the texture and adds creaminess. Using whole milk or half-and-half results in an even richer soup.
- Sour cream
Contributes tangy richness and smoothness, rounding out the flavors with a gentle zing.
- Salt
Enhances all the natural flavors, balancing the creaminess and bringing out the savory qualities.
- Black pepper
Delivers a subtle heat and earthy aroma. Freshly cracked is ideal for maximum flavor.
- Cayenne pepper (optional)
Introduces a kick of spice. A little goes a long way in brightening up the creamy base.
- Sharp cheddar cheese
Melts into the pot, creating gooey, cheesy ribbons that enrich every spoonful.
- Green onions
Add freshness and color. Sprinkled on top, they give light onion notes and a crisp bite.
- Additional toppings
Extra cheese, sour cream, crispy bacon, and green onions take each bowl from good to unforgettable.
HOW TO MAKE LOADED BAKED POTATO SOUP
Let’s take this from ingredients to that steaming bowl in front of you. Follow these steps carefully, and you’ll have a silky, flavorful soup packed with classic baked-potato goodness.
1. In a large pot, cook the bacon over medium heat until it’s crispy and deeply golden. Remove the bacon pieces with a slotted spoon, crumble them, and set aside. Keep the rendered bacon grease in the pot for added smokiness.
2. Add the diced onions to the pot, stirring in the reserved bacon fat. Sauté until the onions are translucent—about 5 minutes—then toss in the minced garlic and cook for another minute until it’s fragrant but not browned.
3. Stir in the diced potatoes so they’re coated in the onion-garlic mixture. Let them cook for a few minutes, stirring occasionally, to get a head start on softening and absorbing flavors.
4. In a separate small pot, melt the unsalted butter over medium heat. Sprinkle in the flour and whisk continuously to create a roux, cooking until it’s a light golden color—around 2 minutes. This will thicken the soup and give it a smooth texture.
5. Gradually whisk the chicken broth into the roux in a steady stream, making sure there are no lumps. Continue whisking until the mixture starts to thicken and coat the back of a spoon.
6. Pour the thickened broth into the large pot with the potatoes and onions. Bring everything to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are fork-tender.
7. Once the potatoes are soft, stir in the milk and sour cream until the soup turns smooth and creamy. Keep stirring gently so it doesn’t curdle.
8. Season with salt, black pepper, and cayenne pepper if you like a bit of heat. Add the shredded cheddar cheese and stir until it melts seamlessly into the soup, creating rich, cheesy swirls.
9. Remove the pot from the heat and ladle the soup into bowls. Garnish with crumbled bacon, extra cheese, chopped green onions, and a dollop of sour cream for the ultimate loaded effect.
SERVING SUGGESTIONS FOR LOADED BAKED POTATO SOUP
After crafting this soul-warming soup, you’ll want to serve it in a way that maximizes its appeal. Presentation, pairing, and those final garnishes can elevate an everyday bowl into a memorable dining experience.
- Rustic bread bowls
Hollow out crusty sourdough or ciabatta loaves for an edible vessel that soaks up every drop of creamy soup.
- Family-style platter
Place bowls on a wooden board with small dishes of extra cheese, chopped green onions, and crispy bacon. This encourages guests to customize their own bowls.
- Side salad contrast
Offer a crisp mixed greens salad dressed with a light vinaigrette to cut through the richness and add fresh texture.
- Hearty sandwich pairing
Serve alongside a grilled cheese or turkey club. The melty cheese and crunchy bread complement the soup’s creaminess perfectly.
HOW TO STORE LOADED BAKED POTATO SOUP
Storing this soup correctly ensures you can enjoy leftovers without losing any of that delightful creaminess. Proper refrigeration or freezing helps maintain texture and flavor, so you can reheat without ending up with a watery or grainy mess.
- Refrigerate in an airtight container
Allow the soup to cool to room temperature, then transfer to a sealed container. It will keep for up to two days. Reheat gently on the stove over low heat, stirring occasionally.
- Freeze in portions
Ladle cooled soup into freezer-safe containers or heavy-duty zip-top bags. Leave a bit of headspace for expansion. Freeze for up to three months, then thaw overnight in the refrigerator before reheating.
- Reheat gently
Thaw or remove from the fridge and warm over low to medium heat. Stir constantly to preserve the creamy texture and prevent separation.
- Revive consistency
If the soup thickens too much after storage, whisk in a splash of milk or broth during reheating to restore its silky body.
CONCLUSION
This Loaded Baked Potato Soup recipe brings creamy comfort and hearty satisfaction to your table with minimal fuss. From the smoky bacon crisped to perfection in the first step to the velvety cheese ribbons swirling through each spoonful, it’s a dish that can brighten any lunch or dinner. With a total time under an hour, beginner-friendly steps, and flexible storage options, you’ll find yourself turning to this recipe whenever you need a reliable, crowd-pleasing meal. Feel free to print this article and save it in your home-cooked favorites binder—you’ll want to revisit it on chilly evenings, busy weeknights, or whenever the craving for warm comfort hits. And don’t forget: you can explore the FAQ section below for answers to common questions about substitutions, reheating tips, and more.
We’d love to hear how your soup turned out! If you tried adding a special twist—maybe a dash of Worcestershire or a blend of white and sharp cheddar—drop a comment to share your experience. Have questions about making the perfect roux or storing your leftovers? Let us know in the comments for friendly advice and encouragement. Your feedback helps everyone in our cooking community bring more warmth and flavor into their homes. Enjoy every creamy, cheesy spoonful!
Loaded Baked Potato Soup
Description
Experience the rich, creamy texture of this Loaded Baked Potato Soup, bursting with flavors from crispy bacon, sharp cheddar, and a hint of garlic. Perfect for cozy dinners!
Ingredients
Instructions
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In a large pot, cook the bacon over medium heat until crispy. Remove bacon from the pot, crumble, and set aside. Keep the bacon grease in the pot.
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Add the diced onions to the bacon grease in the pot. Sauté until onions are translucent, about 5 minutes, then add minced garlic and cook for an additional minute.
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Stir in the diced potatoes, cooking for a few minutes while stirring occasionally.
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In a separate small pot, melt butter over medium heat. Add flour and whisk continuously to create a roux, cooking until it turns a light golden color, about 2 minutes.
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Slowly whisk in the chicken broth into the roux, ensuring there are no lumps. Continue to whisk until the mixture begins to thicken.
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Pour the chicken broth mixture into the large pot with the potatoes and onions. Bring the soup to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
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After potatoes are tender, stir in milk and sour cream until the soup is smooth and creamy.
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Season with salt, black pepper, and cayenne pepper if using. Stir in 1 cup of shredded cheddar cheese, allowing it to melt smoothly into the soup.
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Once everything is well combined, remove the pot from heat. Serve the soup hot, topped with crumbled bacon, extra shredded cheese, green onions, and a dollop of sour cream if desired.
Note
- You can substitute half-and-half cream for milk for a richer soup.
- The soup can be made ahead and refrigerated for up to two days; reheat gently to maintain creaminess.
- For added flavor, consider adding a splash of Worcestershire sauce.
- Using a blend of cheddar cheeses, such as white and sharp, will add depth to the flavor.
- To make the soup vegetarian, skip the bacon and use vegetable broth instead of chicken broth.
