If you crave a soul-soothing, hearty meal that wraps you in comfort with every spoonful, then this Loaded Baked Potato Soup Recipe is about to become your new go-to. Imagine creamy, cheesy potatoes mingling with savory bacon, a hint of garlic, and the fresh zest of chives, making each bite a warm embrace on a chilly day. This soup isn’t just a dish; it’s a celebration of all the best parts of a baked potato, transformed into a luscious bowl of pure happiness.
Ingredients You’ll Need
The beauty of this Loaded Baked Potato Soup Recipe lies in its simplicity—each ingredient plays a starring role in creating layers of flavor, richness, and the perfect cozy texture. From the hearty russet potatoes to the sharp cheddar that melts into creamy bliss, every element is essential.
- 4 large russet potatoes: The starchy base that ensures a thick, comforting soup with the perfect bite.
- 8 slices bacon: Adds smoky, crispy goodness that balances creamy textures and elevates the overall flavor.
- 4 tbsp unsalted butter: Provides richness and helps sauté the aromatics for depth.
- 1/4 cup yellow onion, chopped: Brings gentle sweetness and a subtle punch to the soup.
- 2 cloves garlic, minced: Infuses aromatic warmth that rounds out the savory notes beautifully.
- 1/3 cup all-purpose flour: The secret thickening agent that gives the soup its satisfying body.
- 2 cups whole milk: Adds creaminess and mellows the sharp edges of cheese and garlic.
- 1 cup half-and-half: Boosts that creamy, silky texture without overpowering the other flavors.
- 2 cups chicken stock: Deepens the soup’s savory background and prevents it from being too heavy.
- 1 cup mild cheddar cheese, shredded: Gives a gentle cheese flavor that melts smoothly into the soup.
- 1 cup sharp cheddar cheese, shredded: Delivers a bold, tangy kick that keeps every bite exciting.
- 1 cup sour cream: Adds tanginess and creams everything up with a luscious finish.
- Salt, pepper, and garlic powder to taste: Essential seasonings that make all the ingredients sing in perfect harmony.
- Fresh chives, chopped (for garnish): A fresh, oniony brightness to top off the hearty bowl.
How to Make Loaded Baked Potato Soup Recipe
Step 1: Prep the Potatoes
Begin by scrubbing your russet potatoes clean and piercing them to let steam escape. Microwave them until they’re tender enough to pierce easily with a fork—this makes peeling a breeze and saves loads of time. Once cooled, peel off the skins and chop the potatoes into bite-sized chunks to create that classic baked potato texture in your soup.
Step 2: Cook and Crumble the Bacon
While the potatoes are cooling, cook the bacon until it’s perfectly crispy. This sizzling step fills your kitchen with irresistible aromas and adds a crunchy texture contrast that makes this soup so special. Once cooked, crumble the bacon and set most aside to fold into the soup, reserving some for garnish.
Step 3: Sauté Onions and Garlic
Melt the butter in a large pot over medium heat. Toss in the chopped onions and minced garlic, cooking until they soften and release their fragrant sweetness. This base layer is crucial—it develops the flavor that will carry your soup from good to unforgettable.
Step 4: Make the Roux and Add Liquids
Sprinkle the flour over the softened onions and garlic, whisking constantly to form a smooth roux. This step thickens the soup, giving it that luscious, creamy mouthfeel we all love. Slowly whisk in the whole milk, half-and-half, and chicken stock, ensuring no lumps form, until the mixture is silky smooth and begins to thicken.
Step 5: Melt in the Cheese and Sour Cream
Lower the heat and stir in both mild and sharp cheddar cheeses until melted and perfectly incorporated. Finish by folding in the sour cream—this adds a subtle tanginess and velvety richness that define this recipe’s character. Season generously with salt, pepper, and garlic powder to taste.
Step 6: Add Potatoes and Bacon, then Simmer
Gently fold in the chopped potatoes and most of the crumbled bacon. Let everything simmer gently for 10 to 15 minutes, allowing flavors to meld and the soup to thicken into the perfect consistency—thick but spoonable, like a warm hug in a bowl.
Step 7: Serve Hot and Garnish
Ladle the soup into bowls and top with remaining cheese, bacon, and a sprinkle of fresh chives. These final touches add crunch, color, and a burst of fresh flavor that makes every bite feel like a celebration.
How to Serve Loaded Baked Potato Soup Recipe
Garnishes
The right garnishes turn good soup into a masterpiece. Besides the crispy bacon and shredded cheese, don’t skip the fresh chives or a dollop of sour cream. These simple accents add freshness and texture, making the soup feel extra special and inviting right from the first bite.
Side Dishes
This soup shines as a hearty meal on its own, but pairing it with a crisp green salad or some buttery crusty bread creates an ideal balance. The salad cuts through the richness while the bread is perfect for soaking up every last drop of creamy potato goodness.
Creative Ways to Present
Want to impress friends or family? Serve the soup in hollowed-out mini bread bowls for a cozy rustic touch or top with dollops of sour cream shaped with a spoon to create an elegant swirl. Adding a sprinkle of smoked paprika or a few slices of scallion gives a colorful twist that’s beautiful and flavorful.
Make Ahead and Storage
Storing Leftovers
This Loaded Baked Potato Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain the creamy texture and let it cool completely before refrigerating.
Freezing
While freezing is possible, be mindful that dairy-based soups sometimes change texture after thawing. To freeze, cool the soup thoroughly and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat your soup gently on the stovetop over low heat to prevent curdling, stirring frequently until warmed through. If it thickens too much, add a splash of milk or stock to return it to that perfect, creamy consistency.
FAQs
Can I use other types of potatoes for this soup?
Russet potatoes work best because of their starchy texture that thickens the soup beautifully. However, Yukon Golds can also be used for a slightly creamier finish, though the soup might be a little less thick.
Is it possible to make this recipe vegetarian?
Absolutely! Simply omit the bacon and use vegetable stock instead of chicken stock. You can also add smoked paprika or liquid smoke for that irresistible smoky flavor without meat.
Can I make this soup ahead of time and reheat it later?
Definitely. In fact, the flavors deepen after sitting overnight in the fridge. Just reheat gently on the stove and adjust seasoning as needed before serving.
What can I substitute for half-and-half?
If you don’t have half-and-half, you can mix equal parts whole milk and light cream or just use more whole milk. Keep in mind the soup may be slightly less rich but still delicious.
How do I make the soup thicker or thinner?
For thicker soup, mash some of the potato chunks into the broth or add a little extra flour when making the roux. For a thinner consistency, simply add additional chicken stock or milk a little at a time until you reach your desired texture.
Final Thoughts
This Loaded Baked Potato Soup Recipe is pure joy in a bowl—rich, comforting, and bursting with all the flavors you love about a baked potato dinner. It’s perfect for cozy family nights or when you want to treat yourself to something deeply satisfying. Give it a try and watch it become a cherished favorite that friends and family will beg you to make again and again.
Print
Loaded Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Loaded Baked Potato Soup is a creamy, comforting dish packed with tender potatoes, crispy bacon, sharp and mild cheddar cheeses, and a perfect balance of seasonings. Perfect for chilly days, this hearty soup combines the classic flavors of a loaded baked potato in a warm, satisfying bowl.
Ingredients
Potatoes and Meat
- 4 large russet potatoes
- 8 slices bacon
Dairy
- 4 tbsp unsalted butter
- 2 cups whole milk
- 1 cup half-and-half
- 1 cup mild cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
Vegetables and Aromatics
- 1/4 cup yellow onion, chopped
- 2 cloves garlic, minced
- Fresh chives, chopped (for garnish)
Other
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- Salt, pepper, and garlic powder to taste
Instructions
- Prepare the Potatoes: Scrub the russet potatoes thoroughly and pierce them several times with a fork. Microwave the potatoes until they are tender when pierced with a fork, usually about 8-10 minutes depending on the microwave. Allow them to cool, then peel and chop into bite-sized pieces.
- Cook the Bacon: Cook the bacon slices in a skillet over medium heat until crispy. Remove from skillet, place on paper towels to drain excess fat, then crumble the cooked bacon into small pieces.
- Sauté Aromatics and Make Roux: In a large pot, melt the unsalted butter over medium heat. Add the chopped yellow onions and minced garlic and sauté until the onions are translucent and fragrant, about 3-4 minutes. Sprinkle in the all-purpose flour and whisk continuously to form a roux, cooking for about 2 minutes to eliminate the raw flour taste.
- Add Liquids: Gradually add the whole milk, half-and-half, and chicken stock to the pot while whisking constantly to ensure a smooth mixture with no lumps. Continue to cook and stir until the soup base thickens and is smooth.
- Incorporate Cheeses and Sour Cream: Stir in both the mild and sharp shredded cheddar cheeses along with the sour cream. Continue stirring until the cheeses are fully melted and the soup is creamy. Season with salt, pepper, and garlic powder according to your taste.
- Add Potatoes and Bacon; Simmer: Gently fold in the chopped potatoes and most of the crumbled bacon (reserve some for garnish). Let the soup simmer on low heat for 10-15 minutes, allowing the flavors to meld together thoroughly.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with the reserved cheese, crispy bacon pieces, and chopped fresh chives. Serve immediately for a warm, comforting meal.
Notes
- Microwaving the potatoes cuts down on overall cook time versus baking them in the oven.
- You can substitute chicken stock with vegetable stock for a milder flavor or to suit dietary preferences.
- For a thicker soup, add a bit more flour to the roux or reduce the amount of liquid slightly.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- For a lighter version, use reduced-fat milk and sour cream.
