Loaded Baked Potato Soup was the ultimate comfort food in my family growing up. I can still vividly remember my mom’s pot simmering on the stove, the irresistible aroma of bacon and potatoes wafting through the kitchen. As a kid, I couldn’t wait for her to ladle out a big bowl, topped with crispy bacon bits, melted cheddar, and a generous dollop of sour cream. It was the perfect meal to warm me up on a chilly day.
Even now, making a batch of Loaded Baked Potato Soup takes me right back to those cozy childhood memories. There’s just something so satisfying about the creamy potato base, studded with tender chunks of baked potato and all the classic baked potato toppings. It’s like having your favorite loaded baked potato in soup form – what could be better?
Why This Loaded Baked Potato Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Loaded Baked Potato Soup
This Loaded Baked Potato Soup recipe is truly special because it combines the best of both worlds – the rich, velvety texture of a classic potato soup, with all the flavor and toppings of a fully-loaded baked potato. The secret is in roasting the potatoes first before adding them to the soup base. This gives the potatoes an incredible depth of flavor that you just can’t achieve by simply boiling them. Plus, it leaves you with wonderfully tender chunks of potato throughout the soup.
Essential Ingredients You’ll Need
– Russet potatoes – These starchy spuds are the foundation for the perfect Loaded Baked Potato Soup.
– Bacon – Crispy bacon bits add that essential smoky, salty flavor.
– Cheddar cheese – Shredded cheddar melts right into the creamy soup base.
– Sour cream – A dollop of cool, tangy sour cream is the perfect finishing touch.
– Chives – Fresh chives add a bright, oniony flavor and beautiful garnish.
– Chicken or vegetable broth – The liquid base that brings everything together.
– Butter, flour, and milk – These simple ingredients create the rich, velvety soup texture.
Step-by-Step Loaded Baked Potato Soup Instructions
Preparing Your Loaded Baked Potato Soup
This Loaded Baked Potato Soup comes together quickly, in about an hour from start to finish. You’ll need a large pot or Dutch oven, a baking sheet, and a few basic kitchen tools. The result is a hearty, comforting soup that’s sure to satisfy.
1- Preheat your oven to 400°F and bake the potatoes until tender, about 45-60 minutes. Let them cool slightly, then dice them into 1-inch cubes.
2- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon to a paper towel-lined plate, reserving the bacon grease in the pot.
3- Add the butter to the bacon grease and melt it over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
4- Gradually whisk in the broth and milk, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
5- Stir in the diced baked potatoes, cheddar cheese, sour cream, and chives. Season with salt and pepper to taste.
6- Serve the Loaded Baked Potato Soup hot, garnished with the reserved crispy bacon bits, extra chives, and a dollop of sour cream.
Pro Tips for Success
To get the best results with this Loaded Baked Potato Soup, be sure to roast the potatoes first – this is the key to unlocking their amazing flavor. You can also save time by baking the potatoes a day in advance. Just dice them up and add them to the soup base when you’re ready to cook.
It’s important not to let the soup boil once the cheese and sour cream have been added, as this can cause the dairy to curdle. Instead, keep it at a gentle simmer and stir frequently.
Serving and Storing Your Loaded Baked Potato Soup
Perfect Pairings for Loaded Baked Potato Soup
Loaded Baked Potato Soup is the ultimate comfort food, so it pairs perfectly with simple sides like a fresh green salad or crusty bread for dipping. It also makes a great main course, especially when served with a hearty sandwich or wrap. For drinks, I love to serve Loaded Baked Potato Soup with a crisp lager or a bold red wine.
Storage and Make-Ahead Tips
Leftover Loaded Baked Potato Soup will keep in the fridge for 3-4 days. To reheat, simply place the desired portion in a saucepan and warm it over medium heat, stirring frequently, until heated through.
You can also make this soup in advance and freeze it for up to 3 months. Just let it cool completely, then transfer it to an airtight container or resealable freezer bag. When you’re ready to enjoy it, thaw the soup in the fridge overnight and reheat it on the stovetop.
Variations and Dietary Adaptations for Loaded Baked Potato Soup
Creative Loaded Baked Potato Soup Variations
While the classic Loaded Baked Potato Soup is hard to beat, there are plenty of ways to put your own spin on it. Try adding diced ham or chorizo for a heartier, more substantial soup. For a lighter version, swap in Greek yogurt instead of sour cream. You could also experiment with different cheese varieties, like pepper jack or Gruyère.
Making Loaded Baked Potato Soup Diet-Friendly
To make this Loaded Baked Potato Soup more diet-friendly, there are a few simple swaps you can try. Use low-fat or non-fat milk and cheese to cut down on the calories and fat. You can also omit the bacon or use a turkey or vegetarian bacon alternative. For a gluten-free version, simply replace the all-purpose flour with a 1:1 gluten-free flour blend.
Frequently Asked Questions
Q: Can I use another type of potato besides Russets?
A: While Russet potatoes are the traditional choice for Loaded Baked Potato Soup, you can certainly use other varieties like Yukon Gold or red potatoes. Just keep in mind that the texture and cooking time may vary slightly.
Q: How long should I bake the potatoes?
A: Bake the potatoes at 400°F for 45-60 minutes, until they’re tender when pierced with a fork. The exact timing will depend on the size of your potatoes.
Q: Can I make this soup in advance?
A: Absolutely! This Loaded Baked Potato Soup is a great make-ahead meal. Simply let it cool completely, then store it in the fridge for 3-4 days or in the freezer for up to 3 months.
Q: How many servings does this recipe make?
A: This recipe yields about 6 generous servings of Loaded Baked Potato Soup. The portion size can vary depending on whether you’re serving it as a main course or a starter.
Q: What if my soup is too thick?
A: If your Loaded Baked Potato Soup ends up being too thick, you can thin it out by gradually whisking in a bit more broth or milk until you reach your desired consistency.
Loaded Baked Potato Soup
- Total Time: 40
- Yield: 6
Description
Indulge in a comforting and creamy Loaded Baked Potato Soup that’s bursting with flavor. This easy-to-make recipe is perfect for busy weeknights and is sure to become a new family favorite.
Ingredients
– 3 lbs Russet potatoes, peeled and diced
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 6 slices bacon, cooked and crumbled
– 2 tbsp butter
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. – In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
2. – Add the minced garlic and sauté for an additional minute until fragrant.
3. – Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
4. – Using an immersion blender, puree the soup until it reaches your desired consistency. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
5. – Stir in the heavy cream and shredded cheddar cheese. Season with salt and pepper to taste.
6. – Ladle the soup into bowls and top with crumbled bacon and additional shredded cheese, if desired.
Notes
– For a thicker soup, you can use a potato masher to partially mash some of the potatoes.
– Try adding chopped green onions, sour cream, or chives as additional toppings.
– This soup can be made ahead of time and reheated when ready to serve.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Conclusion
I hope this Loaded Baked Potato Soup recipe has inspired you to cozy up with a big bowl of comfort food. Trust me, once you try this version, it will become a go-to in your household, just like it is in mine. The key is in roasting the potatoes first to bring out their amazing flavor, then layering on all the classic loaded baked potato toppings. It’s pure heaven in a bowl!
Let me know if you give this Loaded Baked Potato Soup a try – I’d love to hear your thoughts in the comments below. And be sure to share this recipe with your friends and family. After all, who doesn’t love a bowl of creamy, cheesy, bacon-y potato soup?
