When it comes to comfort food, few dishes rival the warmth and satisfaction of a bowl of loaded baked potato soup. It's everything you love about a classic loaded baked potato—minus the knife and fork. Creamy, hearty, and bursting with flavor, this soup is the perfect way to chase away a chilly day or satisfy a craving for something rich and indulgent. Whether you're feeding your family or hosting a casual dinner with friends, this recipe promises to be an instant favorite.
Ingredients
Here’s what you’ll need to whip up a pot of this irresistible soup. Most of these are pantry staples or fridge regulars, making it an easy go-to recipe.
For the soup base:
- 6 medium russet potatoes, peeled and diced
- 4 strips of bacon, diced
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup heavy cream
- ¼ cup all-purpose flour
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
For the toppings:
- Crumbled bacon
- Shredded cheddar cheese
- Sliced green onions
- Sour cream
Instructions
Step 1: Cook the Bacon
Start by cooking the diced bacon in a large pot over medium heat until it’s crispy. Once done, use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate. Leave about 2–3 tablespoons of the bacon grease in the pot. This will form the base of your soup and give it a flavorful kick.
Step 2: Sauté the Aromatics
Add the chopped onion to the pot with the bacon grease and sauté it over medium heat until it’s soft and translucent—about 5 minutes. Then add the garlic, cooking for another 30 seconds or until fragrant.
Step 3: Make the Roux
Stir in the butter until melted, then gradually sprinkle in the flour. Mix well to form a roux—this thick paste will help the soup achieve that velvety texture. Cook the roux for 1–2 minutes, stirring constantly, to eliminate any raw flour taste.
Step 4: Build the Soup Base
Slowly whisk in the chicken or vegetable broth and milk, stirring constantly to avoid lumps. Once the mixture is smooth, add the diced potatoes. Bring everything to a gentle boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.
Step 5: Blend or Mash
For a smoother soup, use an immersion blender to puree the mixture until creamy. If you prefer a chunkier texture, you can mash the potatoes with a potato masher right in the pot.
Step 6: Add the Creaminess
Stir in the heavy cream, shredded cheddar cheese, and sour cream. Mix well until the cheese is completely melted and the soup is silky and smooth. Taste and season with salt and pepper as needed.
Step 7: Serve and Garnish
Ladle the soup into bowls and top each serving with your favorite garnishes, like crispy crumbled bacon, extra cheddar cheese, a dollop of sour cream, and a sprinkle of fresh green onions. Add a slice of warm crusty bread or a side of garlic toast, and you’ve got the ultimate comfort meal.
Tips and Customizations
- Make it vegetarian: Skip the bacon and swap the chicken broth for vegetable broth. You can also use smoked paprika or a dash of liquid smoke to replicate the bacon’s smoky flavor.
- Add extra protein: Stir in cooked, shredded chicken or diced ham for a heartier soup.
- Spice it up: Add a pinch of cayenne pepper or garnish with chopped jalapeños for a spicy kick.
- Use sweet potatoes: For a twist on the classic, substitute sweet potatoes for a slightly sweeter, nutrient-packed version.
- Freeze leftovers: Store any leftovers in an airtight container and freeze for up to 2 months. Simply reheat over low heat when ready to enjoy later.
Final Thoughts
Loaded baked potato soup is more than just a dish—it’s a hug in a bowl. With its creamy texture, smoky flavor, and customizable toppings, this soup is sure to become a staple in your kitchen. It’s easy enough for a weeknight dinner yet indulgent enough for special occasions. Give it a try, and you just might find yourself making it again and again!
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