Introduction
Have you ever wondered if a single bowl of soup could actually satisfy your soul as much as a full steak dinner? It is a question I ask myself every time the temperature drops even slightly here in Texas. When the air gets crisp and the evenings get longer there is nothing quite like the smell of a creamy loaded baked potato soup recipe swirling through the kitchen. For me this dish is more than just a meal it is a warm hug in a bowl that takes me straight back to my grandmother’s kitchen where I first learned that food is the ultimate way to connect with the people you love.
I am Benjamin Sharif and as a home cook and father of two I know how precious those family moments around the dinner table are. This Loaded Baked Potato Soup is a staple in our household because it combines the hearty indulgence of a classic baked potato with the velvety texture of a gourmet bisque. Whether you are a busy parent looking for a quick weeknight win or you want to impress friends at your next backyard gathering this recipe is your secret weapon. It is rich thick and packed with all the fixings that make life delicious.
Why You Will Love This Loaded Baked Potato Soup
- Absolute Comfort in Every Spoonful This soup delivers that nostalgic feeling of home with every bite of tender potato and savory bacon.
- Highly Customizable for Every Palate Much like a creamy family favorite queso soup recipe guide you can adjust the toppings and spices to suit your family’s unique tastes.
- Budget Friendly Ingredients We use simple pantry staples like potatoes milk and flour to create a meal that looks and tastes expensive.
- Perfect for Meal Prep This soup actually tastes even better the next day making it ideal for busy work lunches or quick re heated dinners.
- Kid Approved Texture Even the pickiest eaters in my house Adams and Jana absolutely love the creamy base and the ability to add their own toppings.
- One Pot Simplicity You do not need a culinary degree or a kitchen full of gadgets to master this hearty classic.
Ingredients for Loaded Baked Potato Soup
- 6 large Russet potatoes peeled and cubed into bite sized pieces
- 1 pound of thick cut bacon cooked until crispy and crumbled
- 1 small yellow onion finely diced
- 3 cloves of garlic minced
- 1/3 cup of all purpose flour
- 4 cups of chicken broth or vegetable broth
- 2 cups of whole milk
- 1 cup of heavy cream for extra richness
- 2 cups of shredded sharp cheddar cheese
- 1 cup of sour cream
- Salt and black pepper to taste
- Green onions or chives for garnish
If you are looking for a lighter version you can substitute the heavy cream for half and half or use a low sodium broth. For those who enjoy variety in their menu I often suggest trying an amish snow day soup recipe easy comfort food on those particularly chilly afternoons.
How to Make Loaded Baked Potato Soup
Step by Step Instructions
- Prepare the Bacon Base In a large heavy bottomed pot or Dutch oven cook the chopped bacon over medium heat until it is perfectly crispy. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel but keep about two tablespoons of the bacon fat in the pot for incredible flavor.
- Sauté the Aromatics Add your diced onions to the bacon fat and cook until they are soft and translucent which usually takes about five minutes. Stir in the minced garlic and cook for just another minute until you can smell that wonderful aroma.
- Create the Roux Sprinkle the flour over the onions and garlic. Stir constantly for about two minutes to cook out the raw flour taste. This is what gives our soup that thick luxurious body.
- Simmer the Potatoes Slowly pour in the chicken broth and milk while whisking to ensure there are no lumps. Add your cubed potatoes and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15 to 20 minutes or until the potatoes are fork tender.
- Blend and Cream For a smoother texture you can use an immersion blender to partially blend the soup or use a potato masher for a chunkier style. Stir in the heavy cream sour cream and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the soup is silky.
- The Final Flourish Fold in half of your crispy bacon bits. Taste the soup and add salt or pepper as needed. Ladle the hot soup into bowls and top with the remaining bacon cheese and fresh green onions.
Pro Tips and Variations
- The Right Potato Matters Always use Russet potatoes for this recipe. Their high starch content helps thicken the soup naturally as they break down.
- Spicy Kick If you want to add a bit of heat try adding a diced jalapeño when sautéing the onions or a pinch of cayenne pepper to the broth.
- Vegetarian Option Skip the bacon and use smoked paprika and a touch of butter to sauté the onions then swap the chicken broth for high quality vegetable stock.
- Gluten Free Adjustment You can use a gluten free all purpose flour blend or even instant mashed potato flakes to thicken the soup instead of traditional roux.
- Slow Cooker Method You can toss your potatoes broth and aromatics in a slow cooker for 6 hours on low then stir in the cream cheese and sour cream at the very end.
Serving Suggestions
While this Loaded Baked Potato Soup is a meal on its own I love serving it with a side of crusty sourdough bread to soak up every last drop. A crisp green salad with a light vinaigrette provides a nice contrast to the richness of the potatoes. If you are hosting a larger gathering consider serving this alongside a homemade winter minestrone soup recipe family style for a beautiful soup bar experience. For more inspiration on classic comforting recipes check out this external guide from Delish.
Storage and Reheating for Loaded Baked Potato Soup
This soup stays fresh in the refrigerator for up to four days when kept in an airtight container. Because of the dairy content I do not recommend freezing it as the texture can become slightly grainy upon thawing. To reheat simply place a portion in a small pot over low heat adding a splash of milk if it has thickened too much in the fridge. Stir frequently to maintain that smooth consistency. For another hearty option that reheats beautifully try my easy one pot vegetarian lasagna soup recipe.
FAQ about Loaded Baked Potato Soup
Can I leave the skins on the potatoes? Yes you certainly can if you prefer a more rustic texture though peeling them ensures the smoothest creamy base possible.
How do I make the soup thicker without adding more flour? You can mash more of the cooked potatoes directly in the pot or simmer it uncovered for a few extra minutes to allow some liquid to evaporate.
What is the best cheese to use? A sharp or extra sharp cheddar provides the best flavor contrast to the creamy potatoes but Pepper Jack is a fun alternative for a zesty twist.
Final Thoughts on Loaded Baked Potato Soup
I truly hope this Loaded Baked Potato Soup brings as much joy to your home as it does to mine. There is something magical about a meal made from the heart that gathers everyone together. If you enjoyed this recipe please consider saving it to your Pinterest boards or leaving a comment below to tell me how it turned out for you. Do not forget to subscribe to Mister Recipes for more kitchen hacks and family favorites. Grab your apron and let us get cooking!
Loaded Baked Potato Soup
Ingredients
Equipment
Method
- In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until it is perfectly crispy. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, but keep about two tablespoons of the bacon fat in the pot for incredible flavor.
- Add your diced onions to the bacon fat and cook until they are soft and translucent, which usually takes about five minutes. Stir in the minced garlic and cook for just another minute until you can smell that wonderful aroma.
- Sprinkle the flour over the onions and garlic. Stir constantly for about two minutes to cook out the raw flour taste. This is what gives our soup that thick, luxurious body.
- Slowly pour in the chicken broth and milk while whisking to ensure there are no lumps. Add your cubed potatoes and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15 to 20 minutes or until the potatoes are fork-tender.
- For a smoother texture, you can use an immersion blender to partially blend the soup or use a potato masher for a chunkier style. Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the soup is silky.
- Fold in half of your crispy bacon bits. Taste the soup and add salt or pepper as needed. Ladle the hot soup into bowls and top with the remaining bacon, cheese, and fresh green onions.
