If there’s a dish that wraps you up in the ultimate comfort food experience, it’s loaded baked potato soup. Imagine all the delightful flavors of a perfectly baked potato – crispy skin, creamy interior, melty cheese, crispy bacon – but in soup form. The kind of dish that’s hearty, creamy, and warm, perfect for those chilly evenings when you just want to curl up with a bowl of something that feels like a hug. It’s rich, satisfying, and packed with layers of texture and flavor.
This recipe brings together all those familiar baked potato flavors in a smooth, velvety base that’s easy to make and utterly irresistible. Whether you’re serving it up on a cozy night in, for a family dinner, or as a crowd-pleaser at your next gathering, this soup will be a hit. The best part? You can customize it with your favorite toppings or tweaks to make it your own.
So, grab your apron and get ready to dive into this amazing loaded baked potato soup recipe – trust me, this one will have you going back for seconds (and thirds)!
Loaded Baked Potato Soup Recipe
Ingredients Needed
To bring this dish to life, you’ll need a few simple yet flavorful ingredients that come together to create the ultimate comforting bowl of soup. Here’s what you’ll need:
- Potatoes: The star of the dish! Russet potatoes are ideal because of their starchy, fluffy texture. You’ll need about 6 medium-sized potatoes, peeled and cubed.
- Bacon: Bacon adds that irresistible crispy, salty crunch that takes this soup to another level. 6 slices should be enough, but you can always add more if you’re a bacon lover.
- Butter: To add richness to the base of the soup. A couple of tablespoons will do.
- Onion: Half a medium onion, finely chopped. This brings in a subtle sweetness and depth of flavor.
- Garlic: A couple of cloves, minced, for that aromatic punch.
- Chicken Broth: This forms the liquid base, giving the soup a savory depth. About 4 cups should work perfectly.
- Milk & Heavy Cream: The milk will keep the soup smooth, while the heavy cream adds that silky, luxurious texture we crave.
- Cheddar Cheese: Shredded sharp cheddar cheese adds that melty, gooey factor that makes this soup taste just like a loaded baked potato. You’ll want about 2 cups.
- Sour Cream: To add tang and creaminess. This goes into the soup and also serves as a topping.
- Chives or Green Onions: Chopped for garnish – these bring a fresh, sharp contrast to the rich soup.
- Salt & Pepper: To taste, of course. You might also want to add a pinch of cayenne or smoked paprika if you’re craving a little extra heat or smokiness.
Cooking Instructions
The process is simple, and the results are beyond rewarding. Here’s how you’ll put it all together:
- Prep the Potatoes: Peel and cube the potatoes into about 1-inch pieces. You want them to cook quickly and evenly.
- Cook the Bacon: In a large soup pot, cook the bacon over medium heat until crispy. Once cooked, remove the bacon and set it aside on a paper towel-lined plate. Keep the bacon drippings in the pot.
- Sauté the Onion and Garlic: In the same pot with the bacon drippings, sauté the onion for about 5 minutes until softened and translucent. Add the garlic and cook for another 1-2 minutes until fragrant.
- Cook the Potatoes: Add the cubed potatoes to the pot, and stir them around for a few minutes to get them coated in the flavorful bacon drippings.
- Add Liquids: Pour in the chicken broth and bring everything to a boil. Lower the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Mash the Potatoes: Once the potatoes are tender, use a potato masher or an immersion blender to mash part of the potatoes. You can leave some chunks for texture, or you can blend it smooth, depending on your preference.
- Add Dairy: Stir in the milk and heavy cream, then simmer for an additional 5 minutes to allow the soup to thicken slightly.
- Add Cheese & Seasoning: Turn off the heat and stir in the shredded cheddar cheese until melted and fully incorporated. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and top with crispy bacon crumbles, a dollop of sour cream, chives, and extra shredded cheese if desired.
- Enjoy!: Now you’re ready to dive into a bowl of creamy, cheesy, bacon-y goodness. Enjoy the savory, comforting flavors!
Ingredient Insights
Each ingredient in this soup plays a pivotal role in delivering layers of flavor and texture:
- Russet Potatoes: These are the perfect choice because their high starch content creates that fluffy, creamy texture when cooked and mashed. They also help to thicken the soup naturally.
- Bacon: The smokiness and crispy texture of bacon aren’t just an addition; they elevate the soup’s flavor and provide contrast against the smooth, creamy base.
- Cheddar Cheese: Sharp cheddar is preferred because its robust flavor cuts through the richness of the soup, balancing the creamy elements.
- Sour Cream: The tanginess of sour cream adds a refreshing contrast to the richness of the cheese and bacon. It’s also perfect as a garnish.
- Heavy Cream & Milk: The combination of these two ensures a perfectly smooth and luxurious texture. The milk provides the right balance of richness, while the heavy cream gives it that indulgent, velvety finish.
Expert Tips
- Don’t Overcook the Potatoes: Keep an eye on the potatoes as they cook. If they’re too soft, they might turn into mush when you mash them. You want them tender but still holding their shape.
- Use an Immersion Blender: If you prefer a super smooth texture, an immersion blender can work wonders without needing to transfer the soup to a separate blender.
- Make Ahead: This soup can be made in advance! Let it cool and refrigerate for up to 3 days, and simply reheat on the stove when you’re ready to serve.
- Crispy Bacon Tips: For extra crispy bacon, bake it in the oven instead of frying. Lay the strips on a baking sheet and bake at 400°F for about 15-20 minutes until perfectly crispy.
- Adjust the Thickness: If you like your soup thicker, mash more potatoes or reduce the amount of broth. If you prefer it thinner, add a bit more milk or chicken broth.
Recipe Variations
While this classic recipe is delicious on its own, there are tons of ways to get creative with it:
- Add Veggies: Throw in some sautéed leeks, carrots, or celery to the soup for added flavor and nutrition.
- Spicy Version: If you love a bit of heat, sprinkle in some red pepper flakes or a dash of hot sauce to give the soup a spicy kick.
- Different Cheeses: Swap out the cheddar for something like gouda, fontina, or Monterey Jack for a unique twist.
- Vegan Version: For a dairy-free option, use coconut milk or almond milk in place of the heavy cream and milk. You can also opt for plant-based cheese and bacon alternatives.
Final Words
Loaded baked potato soup is one of those dishes that never goes out of style. It’s the ultimate comfort food, perfect for warming up during the colder months, or just satisfying a craving for something creamy and rich. With its versatility and the ability to customize it to your liking, it’s a dish that can suit any taste. From the savory bacon and cheddar to the creamy potatoes and the little bite of tang from the sour cream, this soup hits all the right notes.
FAQs
What Ingredients Are Needed To Make Loaded Baked Potato Soup?
To make loaded baked potato soup, you will need potatoes, butter, flour, chicken or vegetable broth, milk or heavy cream, cheddar cheese, sour cream, green onions, bacon, garlic, and salt and pepper to taste.
Can I Use Any Type Of Potato For Loaded Baked Potato Soup?
Russet potatoes are the best choice for loaded baked potato soup because they are starchy and break down easily to create a creamy texture. However, you can also use Yukon gold potatoes if you prefer a smoother consistency.
Is It Necessary To Peel The Potatoes For Loaded Baked Potato Soup?
Peeling the potatoes is optional. Leaving the skins on adds texture and nutrients to the soup, while peeling them results in a smoother, creamier consistency. It’s a matter of personal preference.
Can I Make Loaded Baked Potato Soup In A Slow Cooker?
Yes, you can make loaded baked potato soup in a slow cooker. Simply add the potatoes, broth, garlic, and seasonings, then cook on low for 4-6 hours until the potatoes are tender. Afterward, mash the potatoes and add the cream, cheese, bacon, and other toppings.
Can I Make This Soup Ahead Of Time?
Yes, loaded baked potato soup can be made ahead of time. In fact, it often tastes better after the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days, and reheat on the stovetop over low heat, adding a bit of milk or broth to thin it out if necessary.
Can I Freeze Loaded Baked Potato Soup?
While you can freeze loaded baked potato soup, the texture may change after thawing due to the dairy content. To freeze, let the soup cool completely before transferring it to an airtight container or freezer bag. To reheat, thaw in the fridge overnight and reheat on the stovetop, adding extra liquid if needed.
What Can I Use As A Substitute For Heavy Cream In This Recipe?
If you prefer a lighter version of the soup, you can substitute heavy cream with half-and-half, whole milk, or even a non-dairy option like coconut milk or almond milk. Keep in mind that non-dairy milk may alter the flavor slightly.
Can I Make The Soup Spicy?
Yes, you can make loaded baked potato soup spicy by adding ingredients like jalapeños, hot sauce, or cayenne pepper. Adjust the amount based on your preferred spice level.
What Are Some Variations I Can Try With Loaded Baked Potato Soup?
Some variations you can try include adding cooked chicken, sausage, or ham for extra protein, incorporating different types of cheese such as gouda or mozzarella, or using flavored bacon like maple bacon. You can also add vegetables like carrots, celery, or leeks for extra flavor.
How Do I Thicken Loaded Baked Potato Soup?
To thicken loaded baked potato soup, you can mash some of the potatoes directly in the soup, use an immersion blender to blend part of the soup for a smoother texture, or add a slurry of flour and water. If you’re looking for a richer texture, adding more cream or a little bit of cream cheese can help.