Loaded baked potato soup is a perfect blend of creamy potatoes, crispy bacon, sharp cheddar cheese, and sour cream—all in a single, hearty bowl. This soup brings the comforting flavors of a loaded baked potato into an easy-to-make dish that’s ideal for colder days or any time you crave a cozy meal.
Why This Recipe Works
This loaded baked potato soup recipe combines the rich flavors of baked potatoes with all the best toppings:
- Creamy Texture: The base of this soup is thick and creamy, thanks to the milk, cheese, and sour cream.
- Hearty and Satisfying: Loaded with potatoes and topped with bacon and cheese, it’s a meal in itself.
- Versatile: Adjust the ingredients to fit your preferences, whether you like it extra cheesy, more bacon-forward, or with a spicy kick.
For those who love soup variations, you might also enjoy Crockpot Lasagna Soup for another comforting option.
Ingredients You’ll Need
To make this delicious soup, you’ll need the following ingredients:
- Potatoes: 4 large russet potatoes, baked and diced
- Bacon: 6 slices, cooked and crumbled
- Onions: 1 medium onion, diced
- Garlic: 3 cloves, minced
- Chicken broth: 4 cups
- Milk or cream: 2 cups for creaminess
- Cheddar cheese: 1 ½ cups, shredded
- Sour cream: ½ cup for tang
- Green onions: ½ cup, chopped for garnish
- Seasoning: Salt, pepper, and cayenne for an optional spicy kick
If you’re looking for healthier ways to enjoy bacon in your soup, you can check out Healthier Bacon Alternatives for tips on using turkey bacon or lower-fat options.
How to Prepare the Potatoes
The potatoes are the foundation of this soup. Here are two methods to prepare them:
- Baking: Bake the potatoes in the oven at 400°F for about 1 hour, or until tender. This method enhances the flavor of the potatoes and gives them a fluffy texture.
- Boiling: Peel and dice the potatoes, then boil them until soft. While quicker, baking provides a more robust flavor.
Step-by-Step Instructions
- Cook the Bacon
Start by frying the bacon in a large pot until crispy. Remove the bacon, set it aside, and leave about 2 tablespoons of bacon grease in the pot. - Sauté the Onions and Garlic
In the same pot, sauté the diced onions in the bacon grease until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. - Make the Roux
Sprinkle 3 tablespoons of flour over the onions and garlic, stirring constantly to create a roux. This step is essential to thicken the soup. - Add the Broth and Potatoes
Gradually whisk in the chicken broth, then add the baked, diced potatoes. Bring the soup to a simmer and let it cook until the potatoes are fully incorporated. - Stir in the Milk and Cheese
Slowly add the milk or cream, followed by half of the cheddar cheese. Stir until the cheese is melted and the soup becomes creamy and thick. - Add the Toppings
Ladle the soup into bowls and top each serving with crispy bacon, more shredded cheddar, green onions, and a dollop of sour cream.
For more information on choosing the right potatoes for soups, visit The Best Potatoes for Soup.
Delicious Variations of Loaded Baked Potato Soup
Healthy Loaded Baked Potato Soup
For a lighter version, use low-fat milk and Greek yogurt instead of sour cream. You can also substitute turkey bacon for a healthier option.
Vegan and Dairy-Free Potato Soup
Replace dairy products with plant-based alternatives like coconut or almond milk, and use nutritional yeast for a cheesy flavor without the cheese.
Extra Cheesy Loaded Baked Potato Soup
For cheese lovers, add extra cheddar or mix in Monterey Jack and Parmesan for an even creamier and more indulgent version.
Best Side Dishes for Loaded Baked Potato Soup
- Garlic Bread: Perfect for soaking up every bit of this creamy soup.
- Light Salad: A fresh green salad balances the richness of the soup.
- Roasted Vegetables: Pair the soup with roasted vegetables for a more complete meal.
Garnishing and Serving Suggestions
Don’t forget the toppings! Garnish your loaded baked potato soup with:
- Crispy bacon crumbles
- A sprinkle of cheddar cheese
- Chopped green onions
- A dollop of sour cream or even avocado for a creamy texture
For a heartier experience, try serving the soup alongside warm, crusty bread or garlic toast.
Storing and Reheating Leftovers
This soup is perfect for meal prepping. Here’s how to store it:
- In the Refrigerator: Store in an airtight container for up to 3 days.
- In the Freezer: Freeze the soup, but note that dairy-based soups can change texture when thawed. Reheat slowly on the stovetop and add a little extra milk or broth to restore the creamy consistency.
For more tips on freezing soups, visit How to Freeze Soup for Meal Prep.
FAQs About Loaded Baked Potato Soup
1. Can I freeze loaded baked potato soup?
Yes, but it’s best to freeze the soup before adding any dairy. Reheat slowly and add milk or cream after thawing to restore the texture.
2. What type of potatoes should I use?
Russet potatoes work best because of their high starch content, which makes the soup thick and creamy. You can also use Yukon Gold for a slightly creamier texture.
3. How do I thicken baked potato soup?
To thicken the soup, you can add more cheese, use a flour-based roux, or mash some of the potatoes directly into the soup.
4. Can I make this soup in a slow cooker?
Absolutely! After cooking the bacon, onions, and garlic, transfer everything to a slow cooker. Let it cook on low for 6-8 hours, adding the milk and cheese in the last 30 minutes to avoid curdling.