Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup is a rich, creamy, and hearty dish that tastes just like a fully loaded baked potato. Packed with tender potatoes, crispy bacon, gooey cheese, and all the best toppings, this soup is pure comfort in a bowl. It’s the perfect recipe for a cozy night in or when you’re craving something indulgent and satisfying.

Ingredients You’ll Need

For the Soup:

• 4 large russet potatoes, peeled and diced (about 4 cups)
• 6 slices of bacon, cooked and crumbled
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk (or half-and-half for extra creaminess)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• Salt to taste

Optional Toppings:

• Additional shredded cheese
• Chopped green onions or chives
• A dollop of sour cream

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, heat the reserved bacon grease (or use butter if preferred).
2. Add the diced onion and sauté for 4–5 minutes until softened.
3. Stir in the garlic and cook for another minute.

Step 2: Create the Roux

1. Add the butter to the pot and let it melt completely.
2. Sprinkle in the flour and stir constantly for 2–3 minutes to create a roux. This thickens the soup and eliminates any raw flour taste.

Step 3: Add Broth and Potatoes

1. Gradually whisk in the chicken broth until smooth.
2. Add the diced potatoes, black pepper, and smoked paprika (if using).
3. Bring to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are tender.

Step 4: Blend the Soup

1. Use a potato masher or an immersion blender to partially mash the potatoes in the pot for a creamier texture. For a smoother soup, blend it entirely.
2. Stir in the milk (or half-and-half) and shredded cheese until fully melted and combined.

Step 5: Finish with Sour Cream and Bacon

1. Stir in the sour cream and half of the crumbled bacon. Mix well.
2. Taste and adjust seasoning with additional salt and pepper if needed.

Step 6: Garnish and Serve

1. Ladle the soup into bowls.
2. Top with extra cheese, bacon, green onions, or any of your favorite baked potato toppings.

Serving and Storage Tips

Serving Suggestions:

• Serve this soup hot with a side of crusty bread or garlic toast.
• Pair it with a crisp green salad for a balanced meal.

Storage:

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the soup if needed.

Freezing:

• This soup can be frozen, but it’s best to freeze it before adding the sour cream, as dairy can separate when reheated. Add the sour cream fresh when reheating.

Helpful Notes

• Potato Choice: Russet potatoes are best for their starchy, creamy texture, but Yukon Gold potatoes can also work.
• Thicker Soup: If you prefer an even thicker consistency, add more mashed potatoes or a touch of cornstarch mixed with water.
• Dairy-Free Option: Use almond milk or oat milk and a non-dairy sour cream and cheese substitute for a dairy-free version.

Tips from Well-Known Chefs

1. Ina Garten: “Always season as you go, especially with a creamy soup like this. The potatoes will soak up a lot of flavor, so don’t be shy with salt and pepper.”
2. Gordon Ramsay: “For an extra layer of flavor, use smoked bacon or pancetta for the topping.”
3. Rachael Ray: “Add a pinch of cayenne or hot sauce if you want a little kick to balance the richness of the soup.”

Frequently Asked Questions

1. Can I use leftover baked potatoes?
Yes! Dice or mash leftover baked potatoes and add them in Step 4. Reduce the simmering time accordingly.

2. Can I use another type of potato?
Yes, Yukon Gold or red potatoes can work, but they will give the soup a slightly different texture.

3. How can I make the soup lighter?
Use low-fat milk, turkey bacon, and reduce the amount of cheese for a lighter version.

4. Can I make this soup vegetarian?
Absolutely! Swap the bacon for a plant-based alternative and use vegetable broth instead of chicken broth.

5. How do I avoid clumpy cheese?
Always add cheese off the heat and stir slowly to ensure it melts smoothly. Use freshly grated cheese for the best results.

6. Can I make this in a slow cooker?
Yes! Combine all ingredients except milk, cheese, and sour cream in the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Stir in the dairy ingredients just before serving.

7. Can I use cream instead of milk?
Yes, heavy cream will make the soup even richer and creamier.

8. Can I freeze this soup with the toppings?
It’s best to freeze the soup without toppings, as bacon and cheese can change texture when thawed.

9. What other toppings work well?
Chopped jalapeños, diced tomatoes, or a drizzle of hot sauce are great additions.

10. How can I add more flavor?
Try adding Worcestershire sauce, a dash of liquid smoke, or a sprinkle of garlic powder for extra depth.