Loaded Baked Potato Soup Recipe

Introduction

Loaded Baked Potato Soup is a comforting, creamy dish packed with classic flavors like crispy bacon, cheddar cheese, and tender potatoes. Ready in just 30 minutes, it’s perfect for a cozy family meal that feels indulgent yet wholesome.

Ingredients

• 6 strips raw bacon
• 1 cup chopped yellow onion
• 2 minced garlic cloves
• 1/4 cup all purpose flour
• 3 cups milk
• 1 cup heavy cream
• 1½ lbs russet potatoes, peeled and chopped into 1-inch cubes
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 cup shredded cheddar cheese
• 3/4 cup sour cream
• Toppings: shredded cheddar cheese, scallions or chives, additional sour cream, and crumbled bacon

Instructions

1. Step 1: Cook the bacon in a large Dutch oven or heavy-bottomed pot over medium-high heat until crispy. Remove bacon, transfer to paper towels to drain, crumble, and set aside. Leave about 1 tablespoon of bacon grease in the pot.
2. Step 2: Add the chopped onion to the pot and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Step 3: Sprinkle the flour over the onion and garlic, stirring constantly for 30 seconds. Slowly pour in the milk and heavy cream, continuing to stir until the mixture thickens slightly.
4. Step 4: Add the chopped potatoes, chicken broth, salt, and pepper. Bring the soup to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes, or until the potatoes are fork tender.
5. Step 5: Carefully blend about half of the soup until smooth using a blender or immersion blender, then return it to the pot. This will give the soup a creamy texture while keeping some potato chunks for heartiness.
6. Step 6: Stir in the shredded cheddar cheese, sour cream, and half of the crumbled bacon. Simmer for 2 to 3 minutes until everything is melted and smooth.
7. Step 7: Serve the soup in bowls and top with the remaining bacon, extra cheddar cheese, sour cream, and chopped scallions or chives.

Tips & Variations

• For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
• To add a smoky depth, use smoked paprika or add a dash of liquid smoke.
• If you prefer a thinner soup, add extra broth or milk as needed during cooking.
• Use an immersion blender to blend soup directly in the pot for easy cleanup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent sticking. You may need to add a splash of milk or broth when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Store it in the fridge and reheat slowly before serving, adding any extra toppings fresh.

Can I freeze Loaded Baked Potato Soup?

Freezing is not recommended as the potatoes may become grainy and the cream can separate. It’s best enjoyed fresh or refrigerated.

Loaded Baked Potato Soup Recipe

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★★★★★

4.7 from 62 reviews

This Loaded Baked Potato Soup is a creamy and hearty dish perfect for chilly days. Featuring crispy bacon, tender potatoes, sharp cheddar cheese, and a smooth blend of milk and cream, this soup captures all the comforting flavors of a classic loaded baked potato in a warm, satisfying bowl.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 6 strips raw bacon
• 1 cup chopped yellow onion
• 2 minced garlic cloves
• 1/4 cup all purpose flour
• 3 cups milk
• 1 cup heavy cream
• 1½ lbs russet potatoes (peeled and chopped into 1-inch cubes)
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 cup shredded cheddar cheese
• 3/4 cup sour cream

Toppings

• Shredded cheddar cheese
• Scallions or chives
• Additional sour cream
• Crumbled cooked bacon

Instructions

1. Cook bacon: In a large Dutch oven or heavy-bottomed pot, cook 6 strips of bacon over medium-high heat until crispy. Remove the bacon onto paper towels, crumble it once cooled, and set aside. Leave about 1 tablespoon of bacon grease in the pot for flavor.
2. Sauté aromatics: Add 1 cup chopped yellow onion to the pot and cook for 2 to 3 minutes until softened. Stir in 2 minced garlic cloves and cook for an additional 30 seconds to release their aroma.
3. Add flour and dairy: Sprinkle 1/4 cup all-purpose flour over the onions and garlic and stir for 30 seconds to cook out the raw flour taste. Slowly pour in 3 cups of milk and 1 cup of heavy cream while stirring constantly to avoid lumps, and cook until the mixture thickens slightly.
4. Add potatoes and broth: Stir in 1½ pounds of peeled and cubed russet potatoes, 2 cups chicken broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until the potatoes are fork tender.
5. Blend soup: Carefully blend about half of the soup using a blender or immersion blender until smooth. Return the blended soup to the pot and stir well to create a creamy texture while keeping some potato chunks for heartiness.
6. Add cheese, sour cream, and bacon: Stir in 1 cup shredded cheddar cheese, 3/4 cup sour cream, and half of the crumbled bacon. Simmer the soup for 2 to 3 minutes until it is smooth, creamy, and the cheese has melted completely.
7. Serve with toppings: Ladle the soup into bowls and garnish with the remaining crumbled bacon, extra shredded cheddar cheese, sour cream, and chopped scallions or chives for a flavorful finish.

Notes

• Russet potatoes are ideal for a fluffy, creamy texture once cooked.
• Be sure to stir constantly when adding milk and cream to avoid lumps from the flour.
• For a vegetarian version, substitute vegetable broth and omit bacon, or use smoked paprika and crispy mushrooms for a smoky flavor.
• This soup can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
• Leftover soup can be frozen, but texture may change slightly after thawing.

Keywords: Loaded baked potato soup, creamy potato soup, bacon potato soup, comfort food, cheddar cheese soup