This Loaded Baked Potato Soup is the ultimate comfort food in a bowl! It's a creamy, cheesy, and incredibly flavorful soup that combines all the delicious elements of a loaded baked potato - tender potatoes, crispy bacon, cheddar cheese, sour cream, and chives - in a warm and satisfying soup. I love how this recipe is both easy to make and a guaranteed crowd-pleaser. It's perfect for a chilly evening, a family dinner, or any time you're craving a taste of pure comfort.
Why You'll Love This Loaded Baked Potato Soup
- Creamy and Cheesy: Made with cheddar cheese, sour cream, and a touch of butter, this soup is incredibly rich and creamy.
- Hearty and Flavorful: Packed with potatoes, bacon, and a blend of savory seasonings, it's a satisfying and flavorful meal.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- One-Pot Meal: Everything cooks together in one pot, making cleanup a breeze.
- Comfort Food Classic: It's like a loaded baked potato in soup form - pure comfort food!
Ingredients for Loaded Baked Potato Soup
Here's what you'll need to make this delicious soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Potatoes, scrubbed (Vegetable)
- Bacon slices (Meat)
- Unsalted butter (Fat)
- Garlic cloves, minced (Aromatic)
- Yellow onion (Vegetable)
- All-purpose flour (Thickener)
- Low fat milk (Dairy)
- Half and half (Dairy)
- Chicken stock (Liquid)
- Mild cheddar cheese (Dairy)
- Sharp cheddar cheese (Dairy)
- Sour cream (Dairy)
Seasoning
- Salt (Seasoning)
- Garlic salt (Seasoning)
- Black pepper (Spice)
Garnish
- Fresh chives (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Loaded Baked Potato Soup as is, but here are a few ideas for variations:
- Different Cheese: Use a blend of cheeses, such as Monterey Jack, Colby Jack, or pepper jack.
- Add More Vegetables: Toss in some corn, broccoli florets, or diced carrots.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the soup.
- Different Toppings: Top with green onions, crumbled bacon, shredded cheese, or a dollop of sour cream.
How to Make Loaded Baked Potato Soup
Let me show you how easy it is to make this Loaded Baked Potato Soup:
Cook the Potatoes
- I pierce the potatoes multiple times with a fork.
- Then microwave them for 12 to 15 minutes, or until tender. Alternatively, you can bake the potatoes in the oven.
- I carefully halve the potatoes and let them cool. Once cool enough to handle, I remove the skins and cut into chunks.
Cook the Bacon
- Meanwhile, I cook the bacon in a skillet over medium-high heat until crisp.
- I transfer it to a paper towel-lined plate to drain and cool.
- I reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest.
- Once the bacon has cooled, I crumble it into small pieces.
Sauté Onion and Garlic
- In a large pot, I melt the butter over medium-low heat.
- I add the reserved bacon fat, minced garlic, and diced onion and cook for 2 to 3 minutes, or until the onion is tender.
Make Roux and Add Liquids
- I slowly whisk the flour into the pan and stir for 1 to 2 minutes.
- I slowly whisk in the milk and half-and-half. I keep whisking until smooth.
- I gradually add the chicken stock.
- I bring to a light simmer
Simmer and Thicken
- I bring the mixture to a light simmer and whisk in the kosher salt, garlic salt, and pepper.
- I keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
Add Cheese, Bacon, and Potatoes
- Stir in the cheese
- Add bacon and sour cream.
- I scoop the potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on my preference.
Serve
- serve
Tips and Tricks for the BEST Potato Soup
Here are my secrets for making this soup truly exceptional:
- Use Russet Potatoes: Russet potatoes have a starchy texture that works well in this soup.
- Cook the Potatoes Until Tender: Make sure the potatoes are fully cooked before adding them to the soup.
- Freshly Grated Cheese: Freshly grated cheese melts better and has a more intense flavor than pre-shredded cheese.
- Adjust Thickness: If you prefer a thicker soup, you can use an immersion blender to puree some of the soup.
- Don't Boil After Adding Sour Cream: Once you add the sour cream, don't let the soup boil, or it may curdle.
How to Serve
This Loaded Baked Potato Soup is a complete meal on its own, but here are a few serving suggestions:
- Toppings: Top with extra cheese, bacon bits, green onions, chives, sour cream, or your favorite baked potato toppings.
- Crusty Bread: Serve with a side of crusty bread or rolls for dipping.
- Salad: A simple green salad would complement the soup nicely.
Make Ahead and Storage
This soup tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
FAQs about Loaded Baked Potato Soup
- Can I use a different type of potato?
- Yes, you can use Yukon Gold or red potatoes instead of Russet potatoes.
- Can I make this without the bacon?
- Yes, you can omit the bacon for a vegetarian version.
- Can I freeze this soup?
- Yes, you can freeze it.
Enjoy this creamy, cheesy, and incredibly comforting Loaded Baked Potato Soup! It's a perfect meal for a chilly evening.
Print
Loaded Baked Potato Soup
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6-8 1x
- Category: Soup, Main Course
- Cuisine: American
Description
This Loaded Baked Potato Soup is a creamy, cheesy, and comforting soup that tastes like a loaded baked potato in a bowl. It's packed with tender potatoes, crispy bacon, cheddar cheese, and a hint of garlic and onion, then topped with your favorite baked potato fixings.
Ingredients
Scale
- 4 large russet potatoes (or baking potatoes), scrubbed
- 8 slices bacon
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- ¼ cup yellow onion, finely diced
- ⅓ cup all-purpose flour
- 2 cups low-fat milk (or whole milk, 2%, or skim)
- 1 cup half-and-half
- 2 cups low-sodium chicken stock (or chicken broth)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon garlic salt, plus more to taste
- ½ teaspoon black pepper
- 1 cup shredded mild cheddar cheese, plus more for garnish
- 1 cup shredded sharp cheddar cheese, plus more for garnish
- 1 cup sour cream, plus more for garnish
- Fresh chives, chopped (for garnish)
Instructions
- Cook Potatoes: Scrub the potatoes clean. Pierce each potato multiple times with a fork. Microwave the potatoes for 12-15 minutes, or until they are tender when pierced with a fork. Alternatively, you can bake the potatoes in a 400°F oven for about 1 hour. Let the cooked potatoes cool slightly.
- Cook Bacon: While the potatoes are cooking, cook the bacon in a large skillet (cast iron recommended) over medium-high heat until crispy. Remove the cooked bacon from the skillet and place it on a plate lined with paper towels to drain. Reserve up to 1 tablespoon of the bacon fat in the skillet. Discard the remaining bacon fat. Once the bacon is cool enough to handle, crumble or chop it.
- Prepare Potatoes: Once the potatoes are cool enough to handle, carefully halve them lengthwise. Use a spoon to scoop out the potato flesh, leaving a thin shell of potato attached to the skin (optional - you can use all the potato if you prefer). Cut the scooped-out potato flesh into bite-sized chunks.
- Sauté Onion and Garlic: In a large pot or Dutch oven, melt the butter over medium-low heat. Add the reserved bacon fat (up to 1 tablespoon) to the melted butter. Add the diced onion and minced garlic. Cook, stirring occasionally, for 2-3 minutes, or until the onion is softened and translucent.
- Make Roux: Sprinkle the flour evenly over the onion and garlic mixture. Whisk constantly for 1-2 minutes to create a roux (a paste of butter and flour). This will thicken the soup.
- Add Liquids: Slowly whisk in the milk and half-and-half, pouring them in gradually and whisking continuously to prevent lumps. Continue whisking until the mixture is smooth.
- Add Chicken Stock: Gradually whisk in the chicken stock until well combined.
- Simmer: Bring the mixture to a light simmer (small bubbles around the edges).
- Season: Whisk in the kosher salt, garlic salt, and black pepper.
- Thicken: Continue to simmer, stirring occasionally, until the soup has thickened slightly, about 5-7 minutes.
- Add Cheese, Bacon, and Sour Cream: Reserve about ¼ cup each of the shredded cheddar cheeses and crumbled bacon for garnish, if desired. Stir in the remaining cheddar cheeses, remaining bacon, and the sour cream. Stir until the cheese is completely melted and the mixture is smooth and creamy. Remove the pot from the heat.
- Add Potatoes: Gently stir in the cooked potato chunks. You can leave the potatoes in larger chunks or break them up slightly with a spoon, depending on your preference.
- Serve: Ladle the soup into bowls. Garnish with the reserved shredded cheese, crumbled bacon, and chopped fresh chives. Serve hot.
Notes
- Potatoes: Russet potatoes are recommended for their texture, but you can use other types of potatoes, such as Yukon Gold.
- Bacon: Cook the bacon until crispy for the best texture.
- Cheese: A combination of mild and sharp cheddar cheese provides a good balance of flavor. You can use other types of cheese, such as Monterey Jack or Colby. Freshly shredded cheese melts better than pre-shredded.
- Milk and Half-and-Half: You can adjust the ratio of milk and half-and-half to your preference. For a richer soup, use more half-and-half. For a lighter soup, use more milk.
- Serving Suggestions: This soup is a hearty meal on its own, but you can serve it with a side salad or crusty bread.
- Storage: leftovers
