Introduction
Have you ever noticed how the weight of a single potato feels like a promise of steady comfort in your palm? When the Oregon mist clings to the windows and Ethan is stoking the fire in the living room, I find myself reaching for the heavy cast iron pot to make my signature Loaded Baked Potato Soup. There is something profoundly grounding about the ritual of scrubbing russet potatoes, their earthy scent rising to meet the cool kitchen air. This isn’t just a creamy potato soup meant to fill a stomach, it is a vessel for memory. It takes me back to the first winter we spent in Bend, when the boxes were still half unpacked and the only thing that made our kitchen feel like home was the bubbling sound of stovetop baked potato soup on the burner. I remember the kids, little then, pulling their stools up to the counter, their eyes wide as they watched the cheddar cheese melt into the golden broth. Whether you are looking for an easy loaded baked potato soup recipe or a Yukon gold potato soup variation, this meal is an invitation to slow down and savor the simple beauty of a shared bowl.
Table of Contents
- Introduction
- Why You’ll Love This Loaded Baked Potato Soup
- Ingredients for Loaded Baked Potato Soup
- How to Make Loaded Baked Potato Soup
- Pro Tips & Variations
- Loaded Baked Potato Soup Serving Suggestions
- Loaded Baked Potato Soup Storage & Reheating
- FAQ about Loaded Baked Potato Soup
- Final Thoughts
Why You’ll Love This Loaded Baked Potato Soup
When I think about why this homemade loaded baked potato soup has become a cornerstone of our family menu, the answer is always connection. It is the kind of comfort food that bridges the gap between a hectic Tuesday and a peaceful evening. If you have been searching for a creamy potato soup that rivals the best restaurants, you are in the right place. Here is why this recipe is going to become your new favorite:
- It is incredibly approachable. You do not need fancy equipment or hard to find ingredients. Most of what you need is likely already in your pantry, waiting to be transformed.
- The texture is unmatched. Unlike a copycat Panera loaded baked potato soup that can sometimes feel too processed, this version has a rustic, velvety finish with just enough potato chunks to keep it interesting.
- It is a crowd pleaser. Whether it is Adams asking for seconds or Jana begging to sprinkle the bacon bits, this recipe never misses. It is a cheese potato soup at its heart, and we all know that cheese is the universal language of love.
- Versatility is key. While I love the smoky bacon and heavy cream, you can easily adapt this into a crock pot loaded baked potato soup for those days when you are out hiking in the Cascades and want to come home to a warm hug in a bowl.
- It minimizes waste. I often save the potato skins, toss them with a little oil and salt, and crisp them up in the oven for a snack while the soup simmers.
Ingredients for Loaded Baked Potato Soup
To create the perfect baked potato soup, we start with a foundation of high quality, whole ingredients. Selecting the right potato is vital. I prefer russet potatoes for their starchy texture which helps naturally thicken the soup, but many of my friends swear by the buttery richness of Yukon gold potatoes. You can find more inspiration for your vegetable base at the Delish recipe guide.
- Potatoes: 6 to 8 large russet or Yukon gold potatoes, peeled and cubed.
- Bacon: 6 slices of thick cut bacon, diced. This provides the essential smoky fat for our roux.
- Aromatics: One yellow onion and three cloves of minced garlic for depth of flavor.
- The Base: 1/4 cup of unsalted butter and 1/3 cup of all purpose flour to create a silky thickener.
- Liquid: 4 cups of chicken broth and 2 cups of whole milk. You can use heavy cream for a more indulgent finish.
- Seasoning: Salt, fresh cracked black pepper, and a pinch of paprika.
- The Load: 2 cups of shredded sharp cheddar cheese, sour cream, and fresh chives or green onions.
How to Make Loaded Baked Potato Soup
Step-by-Step Instructions
- Crisp the Bacon: Start by placing your diced bacon into a large dutch oven over medium heat. Listen for that rhythmic sizzle as the fat renders out. This is the sound of flavor being born. Once the bacon is golden and crisp, remove it with a slotted spoon and let it drain on a paper towel. Leave about two tablespoons of the bacon drippings in the pot.
- Sauté the Aromatics: Drop the butter into the bacon fat and let it melt. Add your onions and celery if you are using it. Sauté until the onions are translucent and soft. The kitchen will begin to smell like home. Stir in the garlic for just a minute until the aroma is sharp and sweet.
- Make the Roux: Sprinkle the flour over the vegetables. Stir constantly for about two minutes. You want to cook out the raw flour taste but not brown it too much. This is the secret to a creamy potato soup that doesn’t separate.
- Simmer the Potatoes: Slowly pour in your chicken broth and milk, whisking as you go to ensure no lumps form. Add your cubed potatoes and the paprika. Bring the mixture to a gentle boil, then reduce the heat. Cover and let it simmer for 15 to 20 minutes. You will know it is ready when the potatoes are fork tender and the liquid has thickened into a luxurious velvet.
- The Mash: Here is where you decide the character of your stovetop baked potato soup. I like to take a potato masher and roughly smash about half of the potatoes directly in the pot. This creates a thick, hearty body while leaving plenty of satisfying chunks.
- Final Embellishments: Turn the heat to low. Stir in the sour cream and the cheddar cheese until everything is melted and uniform. Taste and adjust your salt and pepper. Remember that the cheese adds salt, so go easy at first.
Pro Tips & Variations
Making a loaded potato soup is an art, not a science. Over the years, I have learned a few tricks that make this process even more rewarding. If you find yourself in a rush, you can easily turn this into an instant pot loaded baked potato soup. Simply pressure cook the potatoes and broth for 8 minutes, then stir in the dairy and cheese at the end. For those who crave variety, try these adaptations:
- The Vegetarian Twist: Use vegetable broth instead of chicken broth and swap the bacon for smoked salt or a dash of liquid smoke. You can also use prosciutto for a lighter, saltier crunch if you aren’t strictly vegetarian.
- The Newk’s Copycat: To achieve that famous Newk’s copycat loaded baked potato soup texture, ensure you use plenty of white pepper and a blend of sharp cheddar and Monterey Jack cheeses.
- Going Gluten Free: Replace the all purpose flour with a glute free 1:1 baking flour or use a cornstarch slurry at the end to thicken the soup.
- The Dairy Free Route: Use full fat coconut milk or unflavored almond milk and a vegan cheese substitute to keep the creaminess without the dairy.
Loaded Baked Potato Soup Serving Suggestions
In our house, the soup is the star, but the supporting cast is just as important. I love serving this baked potato soup in large, hand thrown ceramic bowls that stay warm to the touch. It pairs beautifully with a crusty sourdough bread that can soak up every last drop of the broth. If you want a more balanced meal, consider a crisp green salad with a sharp lemon vinaigrette to cut through the richness of the cheese potato soup. You can find additional serving ideas and methods over at Little Black Skillet. Ethan often insists on having a side of roasted broccoli, which the kids actually enjoy dunking into the soup. It is all about the joy of the dip and the crunch.
Loaded Baked Potato Soup Storage & Reheating
The beauty of a homemade loaded baked potato soup is that it often tastes even better the next day. The flavors have a chance to marry and deepen in the fridge. Store any leftovers in an airtight container for up to 4 days. When you go to reheat it on the stove, you might notice it has thickened significantly. Simply add a splash of milk or broth to loosen it up as you warm it over low heat. I do not recommend freezing this soup, as the potatoes and dairy can sometimes take on a grainy texture once thawed. It is best enjoyed fresh, shared with those you love while the steam is still rising from the pot.
FAQ about Loaded Baked Potato Soup
What are the best potatoes for soup? I almost always recommend russet potatoes for this specific recipe because they break down slightly to add natural thickness. However, if you prefer a soup where the pieces stay very firm, Yukon gold potatoes are a wonderful, waxy alternative.
Can I make this in a slow cooker? Absolutely. For a crock pot loaded baked potato soup, simply combine the potatoes, broth, and aromatics in the slow cooker and cook on low for 6 to 8 hours. Stir in the cream and cheese about 30 minutes before serving. This is a great way to save time on busy school nights.
Is this the same as a copycat Panera loaded baked potato soup? It is very similar in flavor profile, but because we use whole heavy cream and fresh cheddar cheese, you will find the texture is much richer and more authentic than the restaurant version.
Final Thoughts
As I sit here in the quiet of my kitchen, the sun setting behind the pines, I am reminded that the most important ingredient in any meal is the intention we bring to it. This Loaded Baked Potato Soup is more than a recipe. It is a record of our days, a celebration of warmth, and a reminder that even the humblest potato can become something extraordinary when shared. I hope this homemade loaded baked potato soup brings as much light to your table as it does to mine. If you make it, please leave a comment below or share a photo on Pinterest. I would love to hear how your family makes this their own. We find connection in the kitchen, not perfection, and that is the most delicious thing of all.
Loaded Baked Potato Soup
Ingredients
Equipment
Method
- Place diced bacon into a large Dutch oven over medium heat. Cook until golden and crisp, removing with a slotted spoon and draining on paper towels. Leave about two tablespoons of bacon drippings in the pot.
- Add butter to the bacon fat and let it melt. Add diced onions and sauté until translucent. Stir in minced garlic for one minute until fragrant.
- Sprinkle flour over the vegetables and stir constantly for about two minutes to cook out the raw flour taste.
- Slowly pour in chicken broth and milk, whisking to avoid lumps. Add cubed potatoes and paprika. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork tender and the liquid has thickened.
- Use a potato masher to roughly smash about half of the potatoes directly in the pot for a thick, hearty texture.
- Turn heat to low and stir in sour cream and cheddar cheese until melted and uniform. Taste and adjust salt and pepper as needed.
