Loaded Baked Potato Soup

Loaded baked potato soup is the ultimate comfort food, bringing together the creamy richness of potatoes, the smoky flavor of crispy bacon, and the sharp tang of cheddar cheese in one warm and hearty bowl. This classic recipe is perfect for chilly evenings, family dinners, or whenever you crave something cozy and indulgent. While this soup is decadent and satisfying, it can also be easily adapted to suit different dietary preferences. Whether you’re hosting a casual gathering or just need a comforting meal, this loaded baked potato soup is sure to become a favorite in your household.

Why You’ll Love This Recipe

This soup is everything you love about a loaded baked potato, reimagined in a spoonable form. It’s creamy, rich, and packed with layers of flavor, from the smoky bacon to the fresh green onions and sharp cheddar cheese. It’s a one-pot wonder that’s easy to prepare and made with simple ingredients you likely already have in your kitchen. Plus, the recipe is incredibly versatile—you can make it lighter, add extra veggies, or even create a vegetarian version. Perfect for meal prep or feeding a crowd, this soup will warm you from the inside out.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Serving Size: 1 1/2 cups

Nutritional Information (per serving)

• Calories: 400
• Carbohydrates: 45g
• Protein: 12g
• Fat: 18g
• Fiber: 3g
• Sugar: 5g

Ingredients

• 4 large russet potatoes (about 2 lbs), baked or microwaved
• 4 slices of bacon, cooked and crumbled
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese, plus more for garnish
• 1/2 cup sour cream
• 2 green onions, thinly sliced
• Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Bake or Microwave the Potatoes

Prepare the potatoes by baking them in the oven at 400°F for 50–60 minutes or microwaving them for 10–12 minutes until tender. Let them cool slightly, then peel and roughly mash them, leaving some chunks for texture.

Step 2: Cook the Bacon

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and place on a paper towel-lined plate to drain. Once cooled, crumble the bacon and set it aside. Reserve 1–2 tablespoons of the rendered bacon fat in the pot for added flavor.

Step 3: Sauté the Aromatics

Add the chopped onion to the pot with the reserved bacon fat. Sauté over medium heat for 5–6 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, being careful not to burn it.

Step 4: Make the Roux

Add the butter to the pot and let it melt. Sprinkle in the flour and whisk continuously for 1–2 minutes to create a roux. This will thicken the soup and give it a velvety texture.

Step 5: Add the Liquids

Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Once smooth, add the milk and heavy cream. Bring the mixture to a gentle simmer, stirring frequently.

Step 6: Incorporate the Potatoes

Stir in the mashed potatoes and mix well. Let the soup simmer for 10–15 minutes to meld the flavors, stirring occasionally.

Step 7: Add Cheese and Sour Cream

Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted. Add the sour cream and stir until fully incorporated. Taste and season with salt and pepper as needed.

Step 8: Serve and Garnish

Ladle the soup into bowls and garnish with crumbled bacon, extra cheddar cheese, green onions, and a dollop of sour cream if desired. Serve warm with crusty bread or crackers.

Ingredient Background

• Russet Potatoes: These starchy potatoes are ideal for soup because they break down easily, creating a naturally creamy texture. Their mild flavor pairs well with the rich, savory ingredients.
• Bacon: Adds smoky, salty flavor and a crispy texture that contrasts beautifully with the creamy soup. Turkey bacon or a plant-based alternative works for a lighter or vegetarian option.
• Cheddar Cheese: Sharp cheddar gives the soup its signature tangy flavor. For variety, try white cheddar, Gruyère, or even a smoky gouda.
• Sour Cream: Adds tanginess and creaminess to the soup, balancing the richness of the cheese and bacon.

Technique Tips

• Texture Control: Mash the potatoes lightly for a chunkier soup or blend some of the soup with an immersion blender for a smoother consistency.
• Layering Flavors: Cooking the onions and garlic in bacon fat enhances the overall flavor of the soup.
• Thickening the Soup: The roux ensures the soup is thick and creamy. For an even thicker consistency, add a few tablespoons of instant potato flakes.

Alternative Presentation Ideas

• Bread Bowl: Serve the soup in hollowed-out bread bowls for a rustic and hearty presentation.
• Toppings Bar: Set up a DIY toppings bar with shredded cheese, crumbled bacon, green onions, diced avocado, and crispy fried onions for guests to customize their soup.
• Mini Portions: Serve the soup in small ramekins or shot glasses as an appetizer for parties.

Additional Tips for Success

• Use Fresh Ingredients: Freshly shredded cheese melts better than pre-shredded varieties.
• Don’t Overheat: Avoid boiling the soup after adding the cheese and sour cream to prevent curdling.
• Storage Advice: Allow the soup to cool completely before refrigerating or freezing to preserve its texture and flavor.

Recipe Variations

• Vegetarian Version: Omit the bacon and use vegetable broth. Add sautéed mushrooms or roasted red peppers for depth.
• Spicy Twist: Stir in diced jalapeños or a pinch of cayenne pepper for a kick of heat.
• Seafood Addition: Add cooked shrimp, crab, or scallops for a luxurious twist.
• Healthier Option: Swap heavy cream for Greek yogurt and reduce the cheese for a lighter version.

Freezing and Storage

Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days. This will help maintain the soup’s freshness and flavor. To reheat, use a microwave for individual portions, heating in 30-second intervals and stirring in between to ensure even warming. Alternatively, gently reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened in the refrigerator, add a splash of milk or broth to restore the desired consistency.

Freezing: Allow the soup to cool completely before transferring it to freezer-safe containers. Dividing the soup into individual portions before freezing can make reheating more convenient, especially for meal prep. Label containers with the date and contents to track storage time. The soup can be frozen for up to 3 months. When ready to enjoy, thaw the soup overnight in the refrigerator to ensure even defrosting. To reheat, gently warm it on the stovetop over medium heat, stirring frequently. Be aware that soups with dairy, like this one, may separate slightly during freezing and thawing, but vigorous stirring or the addition of a small amount of cream or milk while reheating can restore its creamy texture.

Pro Tips for Storage Success:

1. Avoid Overcrowding: Leave some space at the top of freezer-safe containers, as the soup may expand slightly during freezing.
2. Use Quality Containers: Opt for BPA-free plastic or glass containers that seal tightly to prevent freezer burn.
3. Reheat Gently: High heat can cause dairy to curdle, so always warm the soup slowly.

Healthier Twist Ideas

Substitute Turkey Bacon: Replace traditional pork bacon with turkey bacon or even a vegetarian bacon alternative for a leaner and healthier soup. Turkey bacon offers a similar smoky flavor with significantly less fat and calories. For an added touch of crispiness, bake the turkey bacon in the oven before crumbling it into the soup.

Add Extra Veggies: Boost the nutritional value of the soup by incorporating additional vegetables. Chopped cauliflower, carrots, or spinach work wonderfully and blend seamlessly into the base of the soup. If you prefer a chunkier texture, dice the vegetables into small pieces. For added flavor, lightly sauté the vegetables before mixing them into the soup. Roasted red peppers or sautéed mushrooms can also add a savory depth to the dish.

Lighten the Dairy: Swap out whole milk or heavy cream for lighter alternatives such as reduced-fat milk, unsweetened almond milk, or oat milk. These substitutions reduce the calorie content without compromising the creamy texture of the soup. For those seeking a non-dairy option, coconut milk can be a great substitute; it adds a subtle sweetness that complements the potatoes and cheese. Additionally, Greek yogurt can be used instead of sour cream to add tanginess while boosting protein content.

Other Healthy Modifications:

• Reduce Salt: Opt for low-sodium broth to control the sodium content of the soup, and rely on fresh herbs like thyme, parsley, or dill for seasoning.
• Cut Back on Cheese: Use a strong-flavored cheese like extra-sharp cheddar, which allows you to use less cheese overall while maintaining robust flavor.
• Add Whole Grains: Serve the soup with a side of whole-grain crackers or bread to increase fiber intake and balance the meal.
• Thicken Naturally: Instead of flour or additional cream, use blended vegetables like cooked cauliflower or white beans to thicken the soup while adding nutrients.

With these healthier twists, you can transform this comforting classic into a lighter, more nutrient-dense dish without sacrificing flavor or satisfaction.

Serving Suggestions for Events

• Casual Dinners: Pair the soup with a crisp side salad and warm rolls for a complete meal.
• Holiday Gatherings: Serve as a first course for Thanksgiving or Christmas. Garnish with festive toppings like red pepper flakes or parsley.
• Game Day: Offer the soup in mugs for easy handling while watching the game.

Special Equipment

• Immersion Blender: Ideal for blending the soup directly in the pot for a smoother consistency.
• Ladle: A sturdy ladle makes serving the soup easier.
• Dutch Oven or Large Pot: Ensures even cooking and enough room to stir without spills.

Frequently Asked Questions

Q1: Can I make this soup ahead of time?
Yes! Loaded baked potato soup reheats beautifully. Prepare it a day in advance and store it in the refrigerator. Reheat on the stovetop, adding a splash of milk or broth if needed.

Q2: What’s the best way to reheat leftovers?
Reheat on the stovetop over medium heat, stirring frequently, or in the microwave in 1-minute intervals until warmed through.

Q3: Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes will give the soup a slightly sweeter and earthier flavor.

Q4: How do I prevent the soup from curdling?
Avoid boiling the soup after adding dairy ingredients like milk, cream, or sour cream. Simmer gently instead.

Q5: Can I make this soup dairy-free?
Yes, replace milk and cream with almond milk or coconut milk, and use a dairy-free cheese alternative.

Q6: Can I add meat other than bacon?
Yes, diced ham or cooked sausage are excellent additions.

Q7: How can I make this soup gluten-free?
Replace all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener.

Q8: What are some good side dishes for this soup?
Pair the soup with crusty bread, garlic knots, or a fresh Caesar salad for a complete meal.

Conclusion

Loaded baked potato soup is a timeless recipe that offers warmth, comfort, and an explosion of flavor in every spoonful. Its creamy texture and customizable toppings make it a crowd-pleaser for any occasion. Whether you enjoy it as a cozy weeknight meal or serve it as the star of a festive gathering, this soup is sure to delight. With simple ingredients, easy instructions, and plenty of variations, this loaded baked potato soup will become a go-to in your recipe collection. Enjoy!

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