Loaded Baked Potato Soup Recipe
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If you have a soft spot for comfort food that feels like a warm hug in a bowl, you are going to adore this Loaded Baked Potato Soup Recipe. It takes all the beloved flavors of a loaded baked potato—creamy potatoes, melted cheddar, crispy bacon, and tangy sour cream—and transforms them into a luscious, spoonable delight. Whether you’re craving a cozy dinner on a chilly night or a hearty lunch to fuel your day, this soup hits every note perfectly. Every bite offers that perfect balance of creamy, cheesy, and savory goodness that makes you want to dive back in for more.
Ingredients You’ll Need
These ingredients are straightforward yet essential to building the rich, comforting character of this soup. Each one plays a special role: potatoes provide the hearty base, cheese adds melty indulgence, and bacon brings that irresistible crispy, smoky crunch.
- 4 large russet potatoes, peeled and diced: The star of the show, these provide fluffy, creamy texture when cooked down.
- 1 medium onion, diced: Adds a subtle sweetness and depth when sautéed gently.
- 3 cloves garlic, minced: Just enough to lift the flavors with aromatic warmth.
- 4 cups chicken broth: The flavorful liquid base that cooks the potatoes tender and infuses savory notes.
- 1 cup heavy cream: Makes the soup luxuriously creamy without overwhelming the potato flavor.
- 1 cup sour cream: Delivers the signature tang found in loaded baked potatoes along with extra silkiness.
- 1 1/2 cups shredded cheddar cheese: Sharp and melty, this cheese melts perfectly to give that cheesy goodness in every bite.
- 6 slices bacon, cooked and crumbled: Crispy bacon bits provide irresistible texture and smoky flavor accents.
- 2 tbsp butter: A little richness to sauté the aromatics and enhance flavor.
- Salt and pepper to taste: Simple seasonings that bring all the flavors together harmoniously.
- 2 green onions, chopped (for garnish): Adds fresh color and a mild oniony crunch on top.
- Extra cheddar cheese, bacon, and sour cream (for garnish): Because more toppings mean more fun and flavor!
How to Make Loaded Baked Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by melting butter in a large pot over medium heat. Add the diced onion and garlic, cooking them gently until softened and fragrant, about 3 to 4 minutes. This step is crucial as it lays down the flavor foundation for the entire soup, turning simple ingredients into something extraordinary.
Step 2: Cook the Potatoes
Next, toss in the peeled and diced russet potatoes along with the chicken broth. Bring everything to a boil, then lower the heat and let it simmer for 15 to 20 minutes until the potatoes become perfectly tender. This is when the potatoes absorb the savory broth and start to transform into the soul of the soup.
Step 3: Mash the Potatoes
Once the potatoes are tender, use a potato masher or an immersion blender to gently mash them, leaving some chunks intact. This technique gives your soup a wonderful combination of creamy texture and satisfying bites of soft potato that make each spoonful exciting.
Step 4: Add the Cream and Cheese
Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue cooking on low heat until the cheese is fully melted and the soup thickens into a rich, creamy masterpiece. This step turns ordinary soup into a decadent treat that tastes like your favorite loaded baked potato.
Step 5: Season and Taste
Don’t forget to season with salt and pepper to bring all the flavors into perfect harmony. Taste as you go, because seasoning is the secret to making the soup truly irresistible.
Step 6: Garnish and Serve
Ladle your beautiful soup into bowls and generously top with crispy crumbled bacon, extra cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions. These garnishes add texture, flavor, and visual appeal that complete the experience.
How to Serve Loaded Baked Potato Soup Recipe
Garnishes
While the soup is incredible on its own, the garnishes really take it to the next level. Crispy bacon adds a smoky crunch, while sour cream lends creaminess and subtle tang. Fresh chopped green onions contribute brightness and a pop of color. Adding a little extra cheddar cheese on top melts beautifully for that final cheesy flourish.
Side Dishes
To round out your meal, consider serving this soup with crusty bread or warm dinner rolls to soak up every last creamy drop. A crisp side salad with a light vinaigrette can balance the soup’s richness perfectly. For something heartier, roasted vegetables or a simple grilled chicken breast turn this into a filling, satisfying dinner.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread loaves or in small ramekins for individual portions during a cozy dinner party. You can also turn it into a loaded potato bar—keep all the toppings on the side and let guests customize their bowls with bacon, cheese, sour cream, chives, and even a sprinkle of paprika for a smoky touch.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to maintain its creamy texture and freshness. Just remember to give it a good stir before reheating, as the potatoes may settle.
Freezing
Loaded Baked Potato Soup Recipe freezes well, making it a great option for meal prep. Freeze in freezer-safe containers or heavy-duty bags for up to 2 months. Because it contains dairy, you might notice a slight change in texture after thawing, but a good stir or blender fix will bring it back to its creamy glory.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent scorching. If the soup becomes too thick, simply add a splash of broth or cream to loosen it up. Avoid the microwave if possible, for the best, even heating experience.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and omit the bacon or use a plant-based bacon alternative. You’ll still get all the comforting creaminess and cheesy goodness that make this soup so special.
What type of potatoes work best?
Russet potatoes are ideal due to their starchy texture, which breaks down nicely to create a creamy base while still holding some chunks for texture. You could use Yukon gold potatoes, but the soup may be less thick.
Is it okay to use low-fat dairy?
For the creamiest, most indulgent results, full-fat sour cream and heavy cream are best. Using low-fat versions may result in a thinner soup and can affect the richness slightly, but it will still taste delicious.
Can I add other vegetables to the soup?
Definitely! Diced carrots, celery, or corn make lovely additions to add color and nutrients. Just be sure to soften them along with the onions and potatoes so everything cooks evenly.
How spicy is this soup? Can I add heat?
This Loaded Baked Potato Soup Recipe is mild and comforting by nature, but you can easily add a kick with a pinch of cayenne pepper, a dash of hot sauce, or diced jalapenos. It all depends on your personal preference!
Final Thoughts
If you’re looking for a recipe that brings both comfort and joy to your meal table, this Loaded Baked Potato Soup Recipe is an absolute winner. It’s creamy, cheesy, packed with flavor, and so easy to prepare. Whether it’s a chilly evening or a casual get-together, this soup warms the heart and satisfies the soul. Give it a try—you might just find your new favorite comfort food!
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Loaded Baked Potato Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Loaded Baked Potato Soup is a comforting and creamy dish packed with tender potatoes, sharp cheddar cheese, crispy bacon, and a touch of sour cream. Perfect for a cozy meal, it combines classic baked potato flavors in a hearty, warm soup that’s easy to make in under an hour.
Ingredients
Soup
- 4 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 tbsp butter
- Salt and pepper to taste
Garnish
- 2 green onions, chopped
- Extra shredded cheddar cheese
- Extra crumbled bacon
- Extra sour cream
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking for 3 to 4 minutes until softened and fragrant to build a flavorful base.
- Cook Potatoes: Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 to 20 minutes until the potatoes are tender when pierced with a fork.
- Mash Potatoes: Using a potato masher or immersion blender, partially mash the potatoes in the pot. Leave some chunks to maintain a satisfying texture in the soup.
- Add Dairy and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue cooking over low heat, stirring frequently until the cheese melts completely and the soup thickens to a creamy consistency.
- Season: Taste the soup and season with salt and pepper as desired to enhance the flavors.
- Serve and Garnish: Ladle the soup into bowls. Top each serving with crumbled bacon, extra shredded cheddar cheese, a dollop of sour cream, and chopped green onions for a classic loaded baked potato experience.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon or replace with vegetarian bacon alternatives.
- To make the soup thicker, mash more of the potatoes or add a tablespoon of flour before adding broth.
- Use sharp cheddar cheese for the best flavor balance.
- Make sure to cook bacon until crispy to add a nice contrast to the creamy soup texture.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
