Loaded Baked Potato Soup

Introduction

Loaded Baked Potato Soup is the ultimate comfort food, inspired by the flavors of a classic fully-loaded baked potato. Imagine everything you love about a warm, cheesy, buttery baked potato topped with crispy bacon, sour cream, and chives—now transformed into a rich, creamy, hearty soup.

This soup is perfect for cold nights, game-day gatherings, or when you need a satisfying and indulgent meal. It’s thick, cheesy, smoky, and irresistibly comforting—like wrapping yourself in a warm blanket.

Why I Love This Recipe ❤️

I love this soup because it combines the best of two worlds: the coziness of a baked potato and the soul-soothing qualities of a hearty soup. The crispy bacon, melted cheddar, dollops of sour cream, and fresh chives all elevate a humble potato into a restaurant-worthy dish.

Every spoonful feels like a hug—it’s creamy, cheesy, savory, and satisfying. Plus, it’s a family favorite because everyone can customize their bowl with extra toppings, making it both fun and interactive.

Why It’s a Must-Try Dish

• Hearty & filling – It’s a full meal in a bowl.
• Classic flavors – Tastes just like a loaded baked potato.
• Customizable – Add more cheese, bacon, or even jalapeños.
• Family-friendly – Loved by kids and adults alike.
• Perfect for entertaining – Looks impressive but is easy to make.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 servings
• Calories per Serving: ~400–500 kcal (depending on toppings)

Cuisine & Course

• Cuisine: American
• Course: Soup / Main Dish

Ingredients

For the Soup:

• 6 medium russet potatoes (about 2 lbs), baked or boiled, peeled and diced
• 6 slices bacon, cooked until crispy, crumbled (reserve some fat)
• 3 tbsp unsalted butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cups chicken broth (or vegetable broth)
• 2 cups whole milk (or half-and-half for creamier texture)
• 1 cup sharp cheddar cheese, shredded
• ½ cup sour cream
• Salt and black pepper, to taste

For Toppings:

• Extra shredded cheddar cheese
• Crispy bacon crumbles
• Sour cream
• Fresh chives or green onions, chopped

Simple Cooking Directions

1. Cook bacon until crispy, set aside.
2. Sauté onion and garlic in butter (with a little bacon fat for flavor).
3. Make a roux with flour, then whisk in broth and milk.
4. Add potatoes, simmer until thickened.
5. Stir in cheese and sour cream.
6. Garnish with toppings and serve hot.

Step-by-Step Preparation Method

Step 1: Cook the Potatoes

• Bake potatoes at 400°F (200°C) for about 45 minutes until tender OR boil peeled and cubed potatoes until fork-tender.
• Dice into bite-sized chunks.

Step 2: Prepare Bacon

• Cook bacon in a large pot until crispy.
• Remove and crumble, reserving 1–2 tbsp of bacon fat in the pot.

Step 3: Sauté Aromatics

• Add butter to the bacon fat in the pot.
• Stir in onion and garlic, cooking until softened (about 3–4 minutes).

Step 4: Make the Roux

• Sprinkle in flour, stirring constantly for 1–2 minutes to cook out the raw taste.

Step 5: Build the Base

• Slowly whisk in chicken broth and milk until smooth.
• Bring to a gentle simmer.

Step 6: Add Potatoes

• Stir in diced potatoes and simmer 10–12 minutes until the soup thickens.

Step 7: Finish with Cheese & Sour Cream

• Turn off heat. Stir in shredded cheddar cheese until melted.
• Mix in sour cream, then taste and adjust seasoning with salt and pepper.

Step 8: Garnish & Serve

• Ladle into bowls, top with bacon, cheese, sour cream, and chives.

How to Serve

• Serve hot with crusty bread, garlic toast, or a side salad.
• Perfect as a main meal or a starter for a hearty dinner.
• Set up a topping bar with cheese, bacon, jalapeños, and green onions so everyone can customize their bowl.

Additional Recipe Tips

• For a thicker soup, mash some of the potatoes directly in the pot.
• Use sharp cheddar for the best flavor.
• Add a splash of hot sauce for a subtle kick.
• Always add sour cream off the heat to prevent curdling.

Variations

• Broccoli Cheddar Potato Soup – Stir in steamed broccoli florets.
• Loaded Sweet Potato Soup – Swap russet potatoes with sweet potatoes.
• Spicy Kick – Add diced jalapeños or a pinch of cayenne.
• Vegetarian – Skip the bacon, use veggie broth, and top with crispy fried onions.

Freezing & Storage

• Refrigeration: Store in an airtight container for 3–4 days.
• Freezing: Best frozen before adding cheese and sour cream; store for up to 2 months. Add dairy after reheating.
• Reheating: Warm gently on the stovetop, stirring frequently. Add extra broth or milk if too thick.

Special Equipment Needed

• Large soup pot or Dutch oven
• Whisk for roux
• Potato masher (optional, for texture)
• Ladle & serving bowls

Conclusion

Loaded Baked Potato Soup is everything you crave in comfort food—creamy, cheesy, smoky, and hearty. It brings all the flavors of a loaded baked potato into a spoonable, soul-warming dish. Perfect for family dinners, gatherings, or cozy nights in, this soup is as satisfying as it is delicious.

Once you try it, you’ll understand why it’s a must-have recipe for any comfort food lover