Looking for a comforting meal that warms both the heart and stomach? Loaded baked potato soup is a beloved classic packed with creamy, cheesy goodness and topped with everyone’s favorite potato toppings. It’s perfect for a chilly night or a cozy dinner with loved ones.
Why You’ll Love This Loaded Baked Potato Soup
This soup is rich, creamy, and loaded with flavors reminiscent of a classic baked potato. Plus, it’s easy to customize with toppings like crispy bacon, sharp cheddar cheese, and fresh green onions. It’s a one-pot meal that doesn’t require much time, making it a great option for busy weeknights or an easy weekend indulgence.
Ingredients for Loaded Baked Potato Soup
- 5-6 medium russet potatoes, baked and peeled
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk (whole milk or 2% for creaminess)
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese, plus extra for garnish
- 1/2 cup sour cream
- Salt and pepper to taste
- Optional toppings: crispy bacon, green onions, extra cheese, chives, or parsley
How to Make Loaded Baked Potato Soup
- Prepare the Base: In a large pot over medium heat, melt the butter. Add chopped onions and cook until they’re soft and translucent (about 5 minutes). Stir in the minced garlic and cook until fragrant.
- Make the Roux: Sprinkle flour over the onion and garlic mixture, stirring well to combine. Cook for about 1-2 minutes until the flour starts to brown slightly.
- Add Broth and Potatoes: Gradually pour in the broth while whisking to avoid lumps. Add the baked potatoes, roughly mashed, and let the soup simmer for 10-15 minutes.
- Blend and Cream: Use an immersion blender to blend until smooth, or leave some potato chunks for a thicker texture. Stir in milk, heavy cream, and shredded cheese until melted and smooth. Add salt and pepper to taste.
- Final Touch: Remove from heat and stir in the sour cream for extra creaminess. Adjust seasonings as desired.
Serving Suggestions
Ladle the soup into bowls and add your favorite toppings. Serve with crusty bread or a side salad to complete the meal.
Tips for the Best Loaded Baked Potato Soup
- Choose the Right Potatoes: Russet potatoes are best because they give the soup a rich, starchy texture.
- Use Fresh Ingredients: Fresh garlic and onion enhance the soup’s depth of flavor.
- Don’t Skip the Toppings: Classic toppings like bacon, cheddar, and green onions are essential to achieving the loaded potato flavor.
Serving and Storage Tips for Loaded Baked Potato Soup
Serving Tips
- Temperature: Serve the soup hot for the best flavor and texture. If it has thickened while cooling, stir in a bit of milk or broth to reach your desired consistency.
- Garnish Generously: Encourage your guests to customize their bowls with a variety of toppings. Provide options like:
- Crispy bacon bits: Adds crunch and a savory flavor.
- Shredded cheese: Cheddar, gouda, or pepper jack work well.
- Sour cream: A dollop on top enhances creaminess.
- Fresh herbs: Chopped chives, parsley, or green onions add freshness.
- Hot sauce: For those who enjoy a spicy kick.
- Accompaniments: Pair the soup with crusty bread, garlic breadsticks, or a simple garden salad for a complete meal.
Storage Tips
- Refrigeration: Allow the soup to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the soup before adding dairy (cream and sour cream). Store in freezer-safe containers or bags, leaving some space for expansion. It can last in the freezer for up to 2-3 months.
- Reheating: To reheat, thaw the soup overnight in the refrigerator. Reheat on the stove over low to medium heat, stirring occasionally. If the soup has thickened, add a little broth or milk to loosen it up.
- Avoid Reheating Multiple Times: For the best quality and safety, only reheat what you plan to eat. Repeated heating can affect texture and flavor.
By following these serving and storage tips, you can enjoy your loaded baked potato soup at its best, whether fresh from the pot or reheated later!
1. Can I make loaded baked potato soup vegetarian or vegan?
Yes! To make a vegetarian version, simply substitute vegetable broth for chicken broth and use plant-based milk and sour cream. For a vegan version, use vegan cheese, plant-based butter, and omit any animal products. This allows you to enjoy the comforting flavors without compromising dietary preferences.
2. How can I thicken my loaded baked potato soup?
If your soup is too thin, there are several methods to thicken it:
- Add more potatoes: Mash additional baked potatoes into the soup for added thickness.
- Use a roux: Create a roux by cooking equal parts flour and butter, then whisk it into the soup.
- Cornstarch slurry: Mix cornstarch with a small amount of cold water, then stir it into the simmering soup until it thickens.
3. What type of potatoes work best for this soup?
Russet potatoes are ideal for loaded baked potato soup due to their high starch content, which gives the soup a creamy, velvety texture. However, you can also use Yukon Gold potatoes for a buttery flavor. Avoid waxy potatoes like red potatoes, as they don’t break down as well.
4. Can I use leftover baked potatoes in this recipe?
Absolutely! Using leftover baked potatoes is a great way to save time and reduce food waste. Simply peel and mash them before adding them to the soup, adjusting the cooking time as needed since they are already cooked.
Loaded Baked Potato Soup
Loaded Baked Potato Soup is a creamy and hearty dish that’s full of comfort! Made with tender potatoes, crispy bacon, and topped with cheese, sour cream, and green onions, it has all the flavors of a classic loaded baked potato. This easy soup is perfect for chilly days and sure to please the whole family.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 6 slices bacon, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 3 cups russet potatoes, peeled and diced (about 3–4 medium potatoes)
- 1 cup milk
- 1 cup heavy cream
- Salt and pepper, to taste
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup sour cream
- 3 green onions, sliced, for garnish
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on paper towels. Drain excess grease, leaving about 1 tablespoon in the pot.
- Sauté Aromatics: Add the diced onion to the pot and cook for 3-4 minutes, or until softened. Stir in the garlic and cook for another 1 minute until fragrant.
- Make the Roux: Sprinkle the flour over the onion and garlic mixture. Stir constantly for about 1 minute to cook the flour.
- Add Broth and Potatoes: Gradually pour in the chicken broth, whisking to combine. Add the diced potatoes and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the Soup (Optional): For a creamier soup, use an immersion blender to blend half of the soup, or carefully transfer half to a blender and puree until smooth. Leave some chunks for texture if desired.
- Add Milk and Cheese: Stir in the milk, heavy cream, and 1 cup of shredded cheese until melted and well combined. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top each serving with crispy bacon, remaining shredded cheese, a dollop of sour cream, and green onions.
Notes
- For a lighter version, use half-and-half instead of heavy cream and replace some of the sour cream with Greek yogurt.
- You can add extra toppings like diced tomatoes, jalapeños, or chives for more flavor.