Nothing beats a warm, creamy bowl of Loaded Baked Potato Soup on a chilly day. This decadent soup is packed with all the flavors you love in a classic loaded baked potato: tender chunks of potato, crispy bacon, sharp cheddar cheese, and a dollop of sour cream, all tied together in a velvety broth.
It’s hearty enough to be a meal on its own, but also pairs beautifully with a crisp side salad or a slice of crusty bread. Perfect for weeknight dinners or serving guests, this soup is a guaranteed crowd-pleaser. Let’s dig into this comforting bowl of goodness Let’s cooking our Loaded Baked Potato Soup.
Ingredients
the Soup:
- 6 slices bacon, diced
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 ½ cups whole milk
- 1 cup heavy cream
- ¼ cup all-purpose flour
- 1 cup sharp cheddar cheese, shredded
- ½ cup sour cream
- Salt and black pepper, to taste
Garnish:
- Extra shredded cheddar cheese
- Cooked bacon bits
- Chopped green onions or chives
- A dollop of sour cream
Instructions
1: Cook the Bacon
- Heat a large soup pot or Dutch oven over medium heat.
- Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels. Leave about 2 tablespoons of bacon grease in the pot (discard the rest).
2: Sauté the Onion and Garlic
- In the same pot, add the chopped onion and cook for 4–5 minutes until softened and translucent.
- Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
3: Cook the Potatoes
- Add the diced potatoes to the pot and toss to coat them in the onion-garlic mixture.
- Pour in the chicken broth, season with salt and pepper, and bring to a boil.
- Reduce the heat to a simmer and cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
4: Make the Cream Base
- In a small bowl, whisk the flour into the milk until smooth.
- Slowly pour the milk mixture into the pot, stirring constantly to avoid lumps.
- Add the heavy cream and stir to combine.
- Let the soup simmer for another 5–7 minutes until it thickens slightly.
5: Add the Cheese and Sour Cream
- Remove the soup from the heat and stir in the shredded cheddar cheese until fully melted.
- Stir in the sour cream for added creaminess.
6: Blend (Optional)
For a smoother texture, use an immersion blender to blend part of the soup directly in the pot, or transfer half of the soup to a blender and puree. Leave some potato chunks for texture if desired.
7: Serve
- Ladle the soup into bowls and garnish generously with extra shredded cheddar, crispy bacon bits, green onions, and a dollop of sour cream.
- Serve immediately with crusty bread or crackers on the side.
Tips for the Best Loaded Baked Potato Soup
- Choose the Right Potatoes: Russet potatoes are ideal because of their starchy texture, which helps thicken the soup.
- Control the Thickness: If the soup is too thick, add more chicken broth or milk to thin it out. If it’s too thin, let it simmer a bit longer to reduce.
- Don’t Overblend: Blending too much can turn the soup gluey due to the high starch content in potatoes. Blend just enough to achieve your desired texture.
- Cheese Tip: Use freshly shredded cheese instead of pre-shredded, which often contains anti-caking agents that can affect how well it melts.
Storage Instructions
Refrigerator:
Allow the soup to cool completely before storing it in an airtight container. It will keep in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or milk if it becomes too thick.
Freezer:
For best results, freeze the soup without the dairy (cheese, milk, cream, and sour cream) as these can separate when thawed. Freeze the base in freezer-safe containers for up to 3 months. When ready to serve:
- Thaw overnight in the refrigerator.
- Reheat and stir in the cheese, cream, and sour cream before serving.
Variations
- Lightened-Up Version: Use turkey bacon, low-fat milk, and Greek yogurt instead of sour cream for a healthier twist.
- Vegetarian Option: Skip the bacon and use vegetable broth. For a smoky flavor, add a pinch of smoked paprika.
- Spicy Kick: Stir in diced jalapeños or a dash of hot sauce for a spicy version.
- Loaded Sweet Potato Soup: Swap russet potatoes with sweet potatoes for a slightly sweeter, nutrient-packed alternative.
- Extra Protein: Add shredded chicken or crumbled sausage to make the soup even heartier.
Nutrition Details (Per Serving)
This estimate is based on a 6-serving recipe and includes garnish.
- Calories: 450
- Protein: 16g
- Fat: 28g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 5g
- Sodium: 860mg
FAQ
Can I use pre-cooked bacon?
Yes, pre-cooked bacon works fine. Simply heat it up in the microwave or crumble it as-is to use as a garnish. However, cooking fresh bacon adds more flavor to the soup because you can use the bacon grease for sautéing the onion and garlic.
What’s the best way to reheat this soup?
Reheat the soup gently on the stovetop over medium heat, stirring frequently to prevent sticking. If using the microwave, heat in 1-minute intervals, stirring in between.
Can I use red potatoes or Yukon Gold instead?
Yes, both are great options. They’re waxier than russets, so the soup will be slightly less thick but just as delicious.
How can I make the soup dairy-free?
Substitute the milk and cream with unsweetened almond milk or coconut milk, and use a dairy-free sour cream alternative. For the cheese, try a plant-based option or nutritional yeast for flavor.
Can I make this soup in a slow cooker?
Absolutely! Cook the bacon, onions, and garlic on the stovetop first, then transfer them to a slow cooker along with the potatoes, broth, and seasonings. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the dairy at the end.
This Loaded Baked Potato Soup is the ultimate comfort food—simple to make, packed with flavor, and endlessly customizable. Whether for a weeknight dinner or a hearty lunch, it’s bound to become a favorite in your home. Enjoy!