LOADED BAKED POTATO SOUP – DON’T LOSE THIS RECIPE
Creamy, Comforting, and Packed with Flavor
Introduction
Loaded Baked Potato Soup is the ultimate comfort food — rich, creamy, and filled with all the flavors of a classic loaded baked potato. This hearty soup is made with tender russet potatoes, crispy bacon, garlic, onion, and a velvety cheese-infused broth. It’s perfect for cold days, cozy nights, or anytime you want a filling and satisfying meal that the whole family will love. Once you try it, you’ll understand why this is a don’t-lose-this-recipe kind of dish.
Ingredients
For the Soup:
- 6 slices bacon, chopped
- 4 large russet potatoes, peeled and diced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for depth)
For the “Loaded” Toppings:
- 1½ cups shredded cheddar cheese
- ½ cup sour cream
- 2–3 green onions, sliced
- Extra crispy bacon, for garnish
Instructions
Step 1: Cook the Bacon
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel. Leave about 2 tablespoons of bacon grease in the pot for added flavor.
Step 2: Sauté the Aromatics
Add the diced onion to the bacon grease and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Build the Soup Base
Add the butter to the pot and let it melt. Sprinkle in the flour and stir continuously for 1–2 minutes to form a roux. This step helps thicken the soup and creates a creamy texture.
Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a gentle simmer.
Step 4: Cook the Potatoes
Add the diced potatoes, salt, pepper, and smoked paprika. Simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.
Step 5: Make It Creamy
Reduce the heat to low. Stir in the milk and heavy cream. Using a potato masher or immersion blender, gently mash some of the potatoes directly in the pot. This creates a thick, chunky, and creamy consistency while still leaving texture.
Step 6: Add the Good Stuff
Stir in the shredded cheddar cheese until melted and smooth. Add the cooked bacon back into the soup, reserving a small amount for garnish. Taste and adjust seasoning as needed.
How to Serve
Ladle the soup into bowls and top with:
- A dollop of sour cream
- Extra shredded cheddar cheese
- Crispy bacon bits
- Sliced green onions
Serve hot with crusty bread, garlic toast, or a side salad.
Pro Tips for the Best Potato Soup
- Russet potatoes are best because they break down easily and thicken the soup naturally.
- For an extra “baked potato” flavor, bake the potatoes first, then dice and add them to the soup.
- Want it lighter? Replace heavy cream with half-and-half.
- This soup thickens as it cools — add a splash of milk when reheating if needed.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over low heat, stirring occasionally.
- Not freezer-friendly due to the dairy, but still amazing fresh.
Final Thoughts
Loaded Baked Potato Soup is creamy, comforting, and loaded with everything you love about a baked potato — in spoonable form. It’s a guaranteed crowd-pleaser and a recipe you’ll come back to again and again.