Loaded Baked Potato Soup Recipe: Creamy Comfort Food”

Craving a warm, hearty dish that’s packed with flavor? This loaded baked potato soup recipe is the ultimate comfort food, combining creamy textures with bold, savory toppings.

Perfect for chilly evenings or when you need a quick, crowd-pleasing meal, this soup delivers a rich and satisfying experience in every spoonful.

It features fluffy baked potatoes blended into a creamy base, then topped with classic baked potato fixings like crispy bacon, sharp cheddar cheese, and fresh green onions.

Whether you’re serving it for a family dinner or a cozy weekend lunch, this soup is guaranteed to impress.

Let’s dive into how you can create this restaurant-worthy soup in your own kitchen!

What Is Loaded Baked Potato Soup?

Loaded baked potato soup is a creamy, hearty dish inspired by the classic baked potato.

It’s made with tender, cooked potatoes blended into a rich soup base of cream, butter, and chicken broth.

What sets this soup apart is the toppings—crunchy bacon, melty cheese, and fresh herbs—that mirror the flavors of a fully loaded baked potato.

It’s indulgent yet incredibly easy to make, perfect for a cozy meal on a cold day.

Ingredients for Loaded Baked Potato Soup

Main Ingredients:

• 4 large russet potatoes (baked, peeled, and diced)
• 4 cups chicken broth (low-sodium preferred)
• 1 cup heavy cream
• 1 cup whole milk
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded sharp cheddar cheese (plus extra for garnish)
• 6 slices bacon (cooked and crumbled)
• ¼ cup sour cream
• 2 tablespoons fresh chives or green onions (chopped)

Optional Ingredients:

• ½ teaspoon smoked paprika (for added depth)
• ½ cup shredded Monterey Jack cheese (for extra cheesiness)
• 1 tablespoon hot sauce (for a spicy kick)
• ½ cup frozen corn (for added texture)

Substitutions and Variations

• Vegetarian Option: Substitute chicken broth with vegetable broth and use plant-based bacon for a vegetarian-friendly version.
• Dairy-Free Alternative: Replace heavy cream and milk with unsweetened almond milk or coconut milk, and use dairy-free cheese.
• Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.
• Extra Protein: Stir in cooked shredded chicken or diced ham for a heartier soup.
• Loaded Sweet Potato Soup: Swap russet potatoes with sweet potatoes for a unique twist.

Recipe Instructions to Make Loaded Baked Potato Soup

Step 1: Prepare the Ingredients

1. Bake the potatoes at 400°F (200°C) for about 60 minutes, or until tender. Let them cool slightly, peel, and dice.
2. Cook the bacon in a skillet over medium heat until crispy. Remove, crumble, and set aside. Reserve a tablespoon of bacon grease for added flavor.

Step 2: Make the Roux

1. In a large pot, melt butter over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent.
2. Stir in the flour, whisking constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.

Step 3: Create the Soup Base

1. Gradually whisk in the chicken broth, ensuring the roux dissolves completely.
2. Add the milk and cream, stirring continuously to prevent lumps.
3. Simmer the mixture over low heat until slightly thickened, about 5 minutes.

Step 4: Add the Potatoes

1. Add the diced baked potatoes to the soup. Use a potato masher to break them down for a thicker consistency, or leave them chunkier for texture.
2. Stir in the shredded cheddar cheese, allowing it to melt into the soup.

Step 5: Final Touches

1. Season the soup with salt, black pepper, and any optional seasonings like smoked paprika or hot sauce.
2. Serve hot, topped with crumbled bacon, extra cheese, sour cream, and fresh chives.

Common Mistakes to Avoid

1. Skipping the Roux: The roux is essential for achieving a creamy consistency. Don’t skip this step!
2. Overcooking the Potatoes: Avoid boiling the potatoes too long after adding them to the soup to maintain texture.
3. Using Pre-Shredded Cheese: Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Always shred your cheese fresh.
4. Under-Seasoning: Taste the soup as you go and adjust the salt and pepper for the best flavor.

Serving and Presentation Tips

• Serve the soup in deep bowls with all the toppings artfully arranged for an inviting presentation.
• Pair it with warm crusty bread, garlic toast, or a fresh green salad for a complete meal.
• Use decorative soup bowls and garnish with extra chives or bacon for a restaurant-style touch.

FAQs

1. Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Store it in an airtight container in the fridge and reheat it gently on the stovetop before serving.

2. How do I thicken my soup if it’s too thin?
If the soup is too thin, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup.

3. Can I freeze loaded baked potato soup?
It’s not recommended to freeze this soup due to the cream and dairy content, which may separate when thawed.

4. What toppings work well for this soup?
Classic toppings like bacon, cheddar cheese, sour cream, and chives are perfect. You can also add diced jalapeños, avocado, or croutons for extra flavor.

5. Can I use red potatoes instead of russet?
Yes, red potatoes can be used, but they have a waxier texture, which may slightly alter the soup’s consistency.

Conclusion

This loaded baked potato soup recipe is the perfect combination of creamy, savory, and indulgent flavors.

It’s easy to prepare, customizable, and packed with everything you love about a baked potato—all in soup form.

Whether you’re serving it for dinner on a chilly night or impressing guests at a gathering, this dish is guaranteed to delight.

Try it today and enjoy the ultimate comfort food experience in every bowl!