Introduction
Have you ever wondered why a simple bowl of soup has the power to transform a stressful Tuesday into a cozy sanctuary of joy? It is a question I often ask myself while standing at the stove because for me food is more than just fuel. I am Benjamin Sharif and on my blog Mister Recipes I share the dishes that define my home. Today I am bringing you the ultimate comfort food classic my creamy and indulgent Loaded Baked Potato Soup. This is the recipe that my kids Adams and Jana request every time the temperature drops even a single degree outside.
Growing up I learned from my grandmother that cooking is about making people happy and this Loaded Baked Potato Soup does exactly that. It is thick velvety and packed with all the fixings you would find on a gourmet baked potato. Whether you are a busy parent looking for a quick win or a home cook wanting to impress your family this dish is a masterpiece of simplicity. It captures the heart of Texas style comfort while being approachable enough for any kitchen. Let us dive into why this bowl of goodness is about to become your new family favorite.
Why You Will Love This Loaded Baked Potato Soup
- Unmatched Comfort: This soup feels like a warm hug in a bowl perfect for chilly evenings or when you need a little extra love.
- Family Friendly: Even the pickiest eaters love potatoes cheese and bacon making this a guaranteed crowd pleaser at your dinner table.
- Highly Customizable: You can easily adapt the thickness or the toppings to suit your personal preferences or dietary needs.
- Meal Prep Gold: It tastes even better the next day as the flavors meld together beautifully making it a great option for lunches.
- Simple Ingredients: You likely already have most of what you need in your pantry and fridge right now which keeps things stress free.
Ingredients for Loaded Baked Potato Soup
To create that signature creamy texture and bold flavor we use fresh ingredients that work in harmony. Here is what you will need for my signature Loaded Baked Potato Soup.
- Potatoes: 5 to 6 large Russet potatoes peeled and cubed. Russets are best because their high starch content creates a naturally thick base.
- Bacon: 6 to 8 slices of thick cut bacon chopped. We use the fat to sauté the vegetables for extra depth.
- Onion and Garlic: One medium yellow onion and three cloves of minced garlic for that essential flavor foundation.
- Flour: 1/3 cup of all purpose flour to create a roux.
- Liquid Base: 4 cups of chicken broth and 2 cups of whole milk for a rich consistency.
- Dairy: 1 cup of sour cream and 2 cups of shredded sharp cheddar cheese.
- Seasoning: Salt black pepper and a pinch of smoked paprika.
- Garnish: Fresh chives or green onions.
Substitutions: For a lighter version you can use vegetable broth or 2 percent milk though the soup will be less creamy. If you are looking for soup recipes with a twist try using red potatoes with the skins left on for a rustic texture.
How to Make Loaded Baked Potato Soup
Step by Step Instructions
- Crisp the Bacon: In a large Dutch oven or heavy pot cook the chopped bacon over medium heat until it is perfectly crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel but keep about 3 tablespoons of the bacon drippings in the pot.
- Sauté the Aromatics: Add the diced onions to the bacon fat. Cook until translucent then add the minced garlic and cook for another minute until fragrant. This step is where we build the soul of the soup.
- Create the Roux: Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken broth and milk making sure to scrape up any browned bits from the bottom of the pot.
- Simmer the Potatoes: Add the cubed potatoes to the liquid. Bring the mixture to a gentle boil then reduce the heat and simmer for 15 to 20 minutes. You want the potatoes to be fork tender.
- The Mash: For a varied texture use a potato masher to crush about half of the potatoes directly in the pot. If you prefer a completely smooth Loaded Baked Potato Soup you can use an immersion blender.
- The Creamy Finish: Stir in the sour cream and shredded cheddar cheese. Continue to stir until the cheese is fully melted and the soup is silky. Season with salt pepper and paprika.
- Final Garnish: Ladle the soup into bowls and top with the reserved crispy bacon extra cheese and fresh chives.
Pro Tips and Variations
To elevate your Loaded Baked Potato Soup keep these expert tips in mind. First always shred your own cheese from a block. Pre shredded cheese is coated in potato starch to prevent clumping which can make your soup slightly grainy. Second if your soup gets too thick simply splash in a little extra milk or broth until you reach your desired consistency. You can find more inspiration on professional techniques at The Cozy Cook for perfect results every time.
Variations:
- Vegetarian: Skip the bacon and use butter for sautéing the onions along with vegetable broth.
- Spicy: Add diced jalapeños with the onions and a dash of cayenne pepper.
- Gluten Free: Use a gluten free all purpose flour blend or thicken the soup by blending more of the potatoes instead of using a roux.
Serving Suggestions
While this soup is a meal in itself I love serving it with a few sides to round out the experience. A crisp fresh garden salad with a light vinaigrette provides a nice acidic balance to the richness of the potatoes. You can also serve it with warm crusty sourdough bread or garlic bread for dipping. For more ideas on how to layer flavors check out this version at Damn Delicious which pairs wonderfully with dinner rolls.
Storage and Reheating for Loaded Baked Potato Soup
If you have leftovers store the soup in an airtight container in the refrigerator for up to 3 to 4 days. Because of the dairy and potatoes I do not recommend freezing this soup as the texture can become grainy upon thawing. When reheating do so over low heat on the stovetop stirring frequently. You may need to add a tablespoon of milk to loosen it up as it will thicken significantly while cooling.
FAQ about Loaded Baked Potato Soup
Can I make this in a slow cooker? Yes you can. Place the potatoes onions garlic and broth in the crockpot and cook on low for 6 hours. Stir in the roux milk cheese and sour cream during the last thirty minutes.
What are the best potatoes to use? Russet potatoes are the gold standard for Loaded Baked Potato Soup because they break down beautifully to create a thick base.
How can I make the soup even thicker? You can mix a little cornstarch with cold water and stir it into the boiling soup or simply mash more of the potatoes.
Final Thoughts on Loaded Baked Potato Soup
There is nothing quite like the feeling of serving a meal that brings everyone together at the table. This Loaded Baked Potato Soup is a staple in my home and I know it will become one in yours too. I hope this recipe inspires you to grab your apron and start cooking something delicious for your loved ones today. Please save this recipe on Pinterest so you can find it later and leave a comment below to let me know how yours turned out. Do not forget to subscribe to Mister Recipes for more family favorites and kitchen hacks. Happy cooking.
Loaded Baked Potato Soup
Ingredients
Equipment
Method
- In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until it is perfectly crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel, but keep about 3 tablespoons of the bacon drippings in the pot.
- Add the diced onions to the bacon fat. Cook until translucent, then add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken broth and milk, making sure to scrape up any browned bits from the bottom of the pot.
- Add the cubed potatoes to the liquid. Bring the mixture to a gentle boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are fork tender.
- For a varied texture, use a potato masher to crush about half of the potatoes directly in the pot. If you prefer a completely smooth Loaded Baked Potato Soup, you can use an immersion blender.
- Stir in the sour cream and shredded cheddar cheese. Continue to stir until the cheese is fully melted and the soup is silky. Season with salt, pepper, and paprika.
- Ladle the soup into bowls and top with the reserved crispy bacon, extra cheese, and fresh chives.
