Is there anything more comforting than a warm, creamy baked potato in the middle of a chilly day? Now, imagine all those glorious flavors – fluffy potatoes, crispy bacon, sharp cheddar, tangy sour cream – transformed into a soul-warming soup. That’s exactly what we’re making today: Loaded Baked Potato Soup! This isn’t just any potato soup; it’s a celebration of everything we love about a fully loaded baked potato, conveniently served in a bowl. Forget spending hours baking individual potatoes; we’re streamlining the process without sacrificing a single ounce of flavor. Get ready for a recipe that’s guaranteed to become a family favorite!
Why You’ll Love This
- Ultimate Comfort Food: This soup is the definition of cozy. It’s rich, creamy, and incredibly satisfying.
- Loaded with Flavor: We’re talking bacon, cheddar, sour cream, chives… all the good stuff!
- Surprisingly Easy: While it tastes decadent, this soup is actually quite simple to make.
- Customizable: Feel free to adjust the toppings to your liking – jalapeños, green onions, even a sprinkle of paprika!
- Perfect for Meal Prep: This soup reheats beautifully, making it a great option for busy weeknights.
Ingredients & Equipment
Ingredients:
- 6 medium russet potatoes, peeled and cubed
- 8 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/4 cup chopped chives
Equipment:
- Large pot or Dutch oven
- Potato peeler
- Immersion blender (or regular blender – see Pro Tips)
- Measuring cups and spoons
- Cutting board and knife
Step-by-Step Instructions
- Boil the Potatoes: Place the cubed potatoes in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Make the Roux: While the potatoes are simmering, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Thicken the Soup: Gradually whisk the roux into the potato broth, stirring continuously to prevent lumps. Bring to a simmer and cook for 5-7 minutes, or until the soup has thickened.
- Blend the Soup: Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. (See Pro Tips for using a regular blender).
- Add the Cream & Seasonings: Stir in the heavy cream, garlic powder, and onion powder. Season with salt and pepper to taste.
- Serve & Load It Up!: Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and chopped chives.
Pro Tips
- Blending Safety: If using a regular blender, work in batches and vent the lid to prevent pressure buildup. Hot liquids can create steam and cause the lid to pop off.
- Potato Choice: Russet potatoes are best for this soup because they become wonderfully fluffy when cooked.
- Broth Flavor: Using a high-quality chicken broth will significantly enhance the flavor of the soup. Homemade is even better!
- Cheese Power: Sharp cheddar provides the best flavor, but feel free to experiment with other cheeses like Monterey Jack or Colby Jack.
- Bacon Perfection: For extra crispy bacon, bake it in the oven instead of frying it.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
Storing Leftovers
Leftover Loaded Baked Potato Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Avoid boiling, as this can cause the soup to separate. You can also reheat it in the microwave, but be sure to stir frequently. The texture may change slightly upon reheating, but the flavor will still be delicious! Freezing is not recommended as the cream-based soup can become grainy when thawed.
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Loaded Baked Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Loaded Baked Potato Soup is a rich, creamy soup packed with all your favorite baked potato toppings—cheddar cheese, crispy bacon, sour cream, and green onions. The ultimate comfort food for chilly days.
Ingredients
6 slices bacon, chopped
4 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 cup sour cream
4 large Russet potatoes, baked, peeled, and diced
2 cups shredded sharp Cheddar cheese
Salt and black pepper, to taste
1/4 teaspoon smoked paprika (optional)
Sliced green onions, for garnish
Extra shredded cheese and bacon, for topping
Instructions
1. In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside on a paper towel-lined plate.
2. Pour off excess grease, leaving about 1 tablespoon in the pot. Add butter, then sauté onion until soft, about 5 minutes. Add garlic and cook for 1 more minute.
3. Whisk in flour and cook for 1-2 minutes until golden and bubbly.
4. Gradually whisk in chicken broth, then milk. Stir until smooth and bring to a gentle simmer.
5. Add diced baked potatoes and use a potato masher to mash some of them, leaving a mix of smooth and chunky texture.
6. Stir in sour cream and shredded cheese until melted and combined.
7. Season with salt, black pepper, and smoked paprika if using. Add half the cooked bacon back to the pot.
8. Ladle into bowls and garnish with remaining bacon, cheese, and sliced green onions.
Notes
For faster prep, bake the potatoes ahead of time or microwave them until soft.
Use Yukon Gold potatoes for a creamier texture if preferred.
Make it vegetarian by omitting the bacon and using vegetable broth.
Leftovers thicken in the fridge—just add a splash of milk when reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 6
- Sodium: 980
- Fat: 40
- Saturated Fat: 22
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 3
- Protein: 20
- Cholesterol: 105