The Best Loaded Baked Potato Soup Recipe for Cozy Nights

Comfort meets creativity in this loaded baked potato soup that promises pure culinary magic.

Creamy textures and rich flavors dance together in every spoonful.

Potatoes become the star of a hearty meal that feels like a warm hug.

Crispy bacon bits and melted cheese add exciting layers of deliciousness.

Minimal ingredients blend seamlessly to create a soul-satisfying experience.

Weeknight dinner just got a delectable upgrade with this simple yet impressive recipe.

You’ll find yourself falling in love with each comforting bite.

Storage Advice for Loaded Baked Potato Soup

• Store soup in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for 2-3 months. Avoid freezing toppings like bacon or cheese.
• Transfer desired portion to a microwave-safe bowl. Heat in 30-second intervals, stirring between each to distribute heat evenly. Add splash of milk if soup seems thick.
• Warm soup in a pot over medium-low heat. Stir frequently to prevent scorching. Add extra broth or milk to restore original consistency. Garnish with fresh toppings after reheating.

FAQs

• What makes the bacon so crispy?

Cooking bacon slowly over medium-low heat allows it to render fat evenly and become perfectly crisp without burning, creating that ideal crunchy texture for topping the soup.

• Can I use different types of potatoes?

Russet potatoes work best because they’re starchy and create a creamy, thick soup texture. Waxy potatoes like red or yellow won’t break down as smoothly and might make the soup less creamy.

• How do I prevent the soup from getting lumpy?

Whisking the ingredients thoroughly and simmering at a gentle heat helps create a smooth, consistent texture. Mashing the potatoes well before adding them to the broth also prevents lumpiness.

Loaded Baked Potato Soup Recipe Benefits

• Quick and Simple Preparation: Minimal ingredients and straightforward steps make this soup a breeze to whip up, perfect for home cooks of all skill levels.
• Comfort Food Champion: Packed with rich, creamy flavors and hearty potato goodness, this soup delivers ultimate satisfaction and warmth in every spoonful.
• Customizable Crowd-Pleaser: Versatile toppings like crispy bacon, cheese, and green onions let everyone personalize their bowl, making it a hit for family dinners and gatherings.
• Waste-Reducing Wonder: Transforms leftover baked potatoes into a delicious meal, reducing food waste while creating a new, exciting dish that everyone will love.

Ingredients for Loaded Baked Potato Soup Recipe

• Potatoes: Starchy vegetables that provide the hearty base and creamy texture of the soup.
• Chicken Broth: Flavorful liquid that helps create the soup's delicious foundation.
• Milk: Adds richness and helps create a smooth, creamy consistency.
• Heavy Cream: Provides extra richness and luxurious texture to the soup.

• Shredded Cheese: Adds a sharp, melty flavor that complements the potato base.
• Sour Cream: Introduces a tangy element and helps create a creamy finish.

• Bacon, Crumbled Bacon: Adds a smoky, salty crunch and deep flavor to the soup.
• Onions, Garlic: Provide a savory aromatic base that builds depth of flavor.
• Green Onions: Offer a fresh, mild onion garnish for added brightness.
• Salt, Pepper: Classic seasonings that balance and enhance the overall taste.

Step-by-Step Loaded Baked Potato Soup Instructions

Step 1: Prepare Potatoes

Wash the potatoes and poke small holes with a fork.

Bake in the oven at 400 degrees Fahrenheit for about 45-50 minutes until they’re super soft.

Let them cool down completely.

Carefully peel the skin and mash the potatoes into a smooth, creamy texture.

Step 2: Cook Crispy Bacon

Place bacon strips in a cold skillet.

Cook over medium heat, turning occasionally until the bacon becomes wonderfully crisp and golden brown.

Transfer the bacon to a paper towel-lined plate.

Crumble the bacon into small pieces once cooled.

Step 3: Saute Aromatic Base

Use the same skillet with leftover bacon drippings.

Add finely chopped onions and minced garlic.

Sauté until the onions become translucent and soft, releasing their delightful flavors.

Step 4: Build the Soup Foundation

Pour chicken broth into a large pot.

Add the mashed potatoes and milk.

Whisk everything together until smooth.

Let the mixture simmer gently for 10-15 minutes, allowing the flavors to meld beautifully.

Step 5: Create Creamy Texture

• Heavy cream
• Shredded cheddar cheese
• Sour cream

Continue cooking until the soup is heated through and the cheese melts completely.

Step 6: Season and Garnish

Sprinkle salt and pepper to taste.

Ladle the soup into warm bowls.

• Crumbled bacon
• Extra shredded cheese
• Chopped green onions

Serve immediately and enjoy the ultimate comfort food!

Pro Tips for Loaded Baked Potato Soup Recipe

• Choose large russet potatoes and pierce them with a fork to prevent bursting during baking.
• Reserve bacon drippings for sautéing onions, adding deep, rich taste to the soup base.
• Mash potatoes thoroughly or use a potato masher to create a creamy, lump-free texture.
• Adjust thickness by adding more chicken broth if too thick, or simmering longer if too thin.
• Experiment with additional garnishes like crispy fried onions, jalapeños, or extra sharp cheddar for unique flavor profiles.

Variations for Loaded Baked Potato Soup Recipe

• Vegetarian Potato Soup: Replace bacon with smoked paprika and use vegetable broth for a meat-free version. Add roasted mushrooms for umami flavor and extra protein.
• Gluten-Free Comfort Soup: Ensure all ingredients are certified gluten-free. Use cornstarch as a potential thickener instead of traditional flour-based roux.
• Low-Carb Cauliflower Swap: Substitute potatoes with cauliflower for a lower-carbohydrate alternative. Roast cauliflower first to enhance its natural sweetness and texture.
• Dairy-Free Adaptation: Use coconut milk instead of heavy cream and dairy cheese. Select nutritional yeast for a cheesy flavor profile without traditional dairy products.

Serving Suggestions for Loaded Baked Potato Soup

• Cozy Comfort Bowl: Serve the soup in deep, rustic ceramic bowls to enhance the homey feel and keep the soup warm longer.
• Bacon Lover's Dream: Sprinkle extra crispy bacon bits on top for a crunchy texture and smoky flavor that elevates each spoonful.
• Chive Freshness Boost: Garnish with finely chopped green onions to add a bright, sharp note that cuts through the soup's richness.
• Bread Side Companion: Pair with warm, crusty sourdough bread or garlic toast for dipping and soaking up every delicious drop of the creamy soup.

Loaded Baked Potato Soup Recipe

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4.8 from 32 reviews

• Total Time: 1 hour 30 minutes
• Yield: 6 1x

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Description

Comfort meets culinary magic in this hearty Loaded Baked Potato Soup, a creamy masterpiece packed with savory bacon, melted cheese, and green onion garnish. Rich potato goodness awaits with each spoonful, promising warmth and satisfaction that will delight your taste buds.

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Ingredients

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Main Ingredients:

• 4 large russet potatoes
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese

Protein and Aromatics:

• 6 slices of bacon
• 1 medium onion, chopped
• 3 garlic cloves, minced

Seasonings and Garnish:

• 1/2 cup sour cream
• Salt and pepper to taste
• Green onions, chopped

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Instructions

1. Roast whole potatoes in a preheated 400°F oven for 45-50 minutes until completely tender throughout. Allow to cool, then carefully remove skins and gently mash the interior.
2. Render bacon in a skillet over medium heat until crisp and golden brown. Transfer to a paper towel-lined plate, crumble into pieces, and reserve for garnish.
3. Utilize the remaining bacon fat to sauté diced onions and minced garlic until translucent and fragrant, approximately 3-4 minutes.
4. Pour chicken broth into the pot, then incorporate mashed potatoes and milk. Whisk thoroughly to create a smooth consistency and simmer gently for 10-15 minutes, stirring occasionally.
5. Gradually fold in heavy cream, shredded cheese, and sour cream. Continue cooking on low heat until all ingredients are fully integrated and soup reaches desired temperature.
6. Adjust seasoning with salt and freshly ground black pepper to taste. Ladle into serving bowls and garnish with reserved bacon crumbles, additional shredded cheese, and chopped green onions.

Notes

• Choose russet potatoes for their starchy texture, ensuring a creamy and smooth soup consistency.
• Bake potatoes ahead of time to save preparation time and allow for easier peeling and mashing.
• Crisp the bacon separately to maintain its crunchiness as a delicious topping for added texture.
• Adjust the soup’s thickness by adding more broth or cream based on personal preference.

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 460 kcal
• Sugar: 4 g
• Sodium: 720 mg
• Fat: 33 g
• Saturated Fat: 19 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 16 g
• Cholesterol: 105 mg