Growing up, Loaded Baked Potato Soup was always a winter staple in our household. There’s just something so comforting about that rich, creamy broth loaded with tender potatoes, crispy bacon, and all the classic baked potato toppings. Whenever mom would whip up a big batch, the whole house would fill with the most incredible aroma, and we’d all come running to the kitchen, bowls in hand.
I’ll never forget the first time I tried to make Loaded Baked Potato Soup on my own as a teenager. I was determined to recreate that same cozy, satisfying flavor, but it took a few tries to get the texture just right. Once I finally nailed the perfect balance of potatoes, dairy, and seasonings, it quickly became a go-to recipe in my repertoire. To this day, a steaming bowl of Loaded Baked Potato Soup is my ultimate comfort food – it just has a way of warming me up from the inside out.
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Why This Loaded Baked Potato Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Loaded Baked Potato Soup
What makes this Loaded Baked Potato Soup recipe so special is the unique technique I use to get the potatoes just right. Instead of simply boiling them, I roast the potatoes first to infuse them with a delicious, caramelized flavor. This extra step might take a bit more time, but trust me, it’s worth it. The roasted potatoes lend an unbeatable richness to the soup that you simply can’t achieve by boiling them. And of course, no Loaded Baked Potato Soup would be complete without all the classic toppings – crispy bacon, tangy sour cream, melty cheddar cheese, and fresh chives. This recipe has it all, and I guarantee your family and friends will be begging you to make it again and again.
Essential Ingredients You’ll Need
– Russet potatoes – These starchy spuds are the perfect base for the soup, and roasting them gives them an incredible depth of flavor.
– Bacon – Crispy, salty bacon is essential for that classic loaded baked potato taste.
– Onion – Sautéed onions add sweetness and complexity to the broth.
– Garlic – Fresh garlic enhances all the other flavors.
– Chicken or vegetable broth – The liquid foundation of the soup.
– Heavy cream – Stirred in at the end, this makes the soup extra rich and creamy.
– Cheddar cheese – Shredded cheddar melts beautifully into the soup.
– Sour cream – A cool, tangy contrast to the warm, savory broth.
– Chives – Fresh chives add a lovely pop of color and flavor.
– Salt and pepper – To season the soup to perfection.
Step-by-Step Loaded Baked Potato Soup Instructions
Preparing Your Loaded Baked Potato Soup
This Loaded Baked Potato Soup recipe is easy to make and comes together in just about an hour. You’ll need a large pot or Dutch oven, a baking sheet, and a few basic kitchen tools. Once you have all your ingredients prepped, the actual cooking process is a breeze. Let’s get started!
1- Preheat your oven to 400°F. Wash the potatoes, then use a fork to poke a few holes all over each one. Place the potatoes directly on the oven rack and roast for 50-60 minutes, until they’re tender when pierced with a knife.
2- While the potatoes are roasting, cook the bacon in a large pot or Dutch oven set over medium heat. Once crispy, transfer the bacon to a paper towel-lined plate and set aside. Pour off all but 2 tablespoons of the bacon grease from the pot.
3- Add the diced onion to the bacon grease and sauté for 5-7 minutes, until translucent. Then, mince the garlic and add it to the pot. Cook for 1 minute more, until fragrant.
4- Once the potatoes are done roasting, let them cool slightly, then peel and dice them. Add the diced potatoes to the pot with the onions and garlic. Pour in the broth and bring the mixture to a simmer. Cook for 15-20 minutes, until the potatoes are very soft.
5- Use an immersion blender to partially puree the soup, leaving some potato chunks. Stir in the heavy cream and season with salt and pepper to taste.
6- Serve the Loaded Baked Potato Soup hot, garnished with the reserved crispy bacon, shredded cheddar cheese, sour cream, and chopped chives.
Pro Tips for Success
The key to perfect Loaded Baked Potato Soup is all in the potato prep. Roasting the potatoes instead of boiling them gives the soup an incredible depth of flavor that you just can’t replicate any other way. And be sure not to overblend the soup – you want to leave some nice chunks of potato for that classic loaded baked potato texture.
It’s also important to use a high-quality broth, whether it’s chicken or vegetable. The broth is the foundation of the soup, so you want it to be flavorful. And don’t be shy with the toppings – the more bacon, cheese, sour cream, and chives, the better!
Serving and Storing Your Loaded Baked Potato Soup
Perfect Pairings for Loaded Baked Potato Soup
Loaded Baked Potato Soup is the ultimate cozy, comforting meal on its own. But if you want to turn it into an even more substantial dish, try serving it with a fresh green salad, crusty bread, or roasted Brussels sprouts. And for the ultimate indulgence, a crisp, chilled glass of white wine or a cold beer pair beautifully with this rich, creamy soup.
Storage and Make-Ahead Tips
Leftover Loaded Baked Potato Soup will keep in the fridge for up to 4 days. Just be sure to store it in an airtight container. When you’re ready to enjoy it again, simply reheat it on the stovetop or in the microwave.
This soup also freezes incredibly well. Let it cool completely, then transfer it to a freezer-safe container or bag. It will keep in the freezer for up to 3 months. When you’re ready to serve it, just thaw it in the fridge overnight and reheat as usual.
Variations and Dietary Adaptations for Loaded Baked Potato Soup
Creative Loaded Baked Potato Soup Variations
There are so many fun ways to put your own spin on Loaded Baked Potato Soup. Try swapping the bacon for diced ham or crispy pancetta. Or for a bit of spice, stir in some diced jalapeños or a pinch of cayenne. You could even top it with crumbled blue cheese or scallions instead of the classic cheddar and chives.
And don’t forget about seasonal variations! In the spring, try adding fresh asparagus or peas. For a cozy fall twist, roast some diced butternut squash or sweet potatoes along with the russet potatoes. The possibilities are endless.
Making Loaded Baked Potato Soup Diet-Friendly
To make this recipe a bit lighter and more diet-friendly, you can use low-fat milk or plain Greek yogurt instead of heavy cream. You can also reduce the amount of cheese, bacon, and sour cream used as toppings. And for a gluten-free version, simply use gluten-free broth.
No matter how you make it, this Loaded Baked Potato Soup is sure to satisfy your cravings for a hearty, comforting meal. It’s the perfect dish to warm you up on a chilly day.
Frequently Asked Questions
Q: Can I use a different type of potato besides russets?
A: While you can certainly experiment with other potato varieties, I highly recommend sticking with good old russets for this Loaded Baked Potato Soup recipe. Russets have the perfect balance of starch and moisture to create that thick, creamy texture.
Q: How long does the soup take to make?
A: From start to finish, this Loaded Baked Potato Soup recipe takes about 1 hour and 15 minutes. The majority of that time is hands-off while the potatoes are roasting in the oven. The actual active cooking time is around 30-40 minutes.
Q: Can I make this soup ahead of time?
A: Absolutely! This Loaded Baked Potato Soup actually keeps very well. You can make it up to 4 days in advance and store it in the fridge. It also freezes beautifully for up to 3 months. Just be sure to reheat it gently on the stovetop or in the microwave when you’re ready to serve.
Q: How much does this recipe make?
A: This Loaded Baked Potato Soup recipe yields about 6 generous servings. It’s a great dish to make for a crowd or to enjoy throughout the week as leftovers.
Q: Help! My soup turned out too thick or too thin. What did I do wrong?
A: The consistency of the soup can vary depending on factors like the type of potatoes used and how much they broke down during cooking. If it’s too thick, you can thin it out by stirring in a bit more broth. If it’s too thin, try blending a larger portion of the potatoes to thicken it up. You can also let the soup simmer a bit longer to allow some of the liquid to evaporate.
Loaded Baked Potato Soup
- Total Time: 30
- Yield: 6
Description
Indulge in this creamy, flavorful Loaded Baked Potato Soup – a comforting classic that’s ready in just 30 minutes! Packed with all your favorite baked potato toppings for a truly satisfying meal.
Ingredients
– 4 pounds russet potatoes, peeled and diced
– 1 onion, diced
– 4 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 2 cups milk
– 1 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 8 slices bacon, cooked and crumbled
– 1 cup shredded cheddar cheese
– 1/2 cup chopped scallions
– 1/2 cup sour cream
Instructions
1. – In a large pot, combine the diced potatoes, onion, and garlic. Pour in the broth and bring to a boil.
2. – Reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
3. – Using an immersion blender, blend the soup until smooth and creamy.
4. – Stir in the milk, heavy cream, salt, and pepper. Heat through, but do not boil.
5. – Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, chopped scallions, and a dollop of sour cream.
Notes
– For a thicker soup, use a potato masher to partially mash the potatoes before blending.
– Substitute Greek yogurt or crème fraîche for the sour cream if desired.
– Top with additional garnishes like crushed crackers or fried onions.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: American
Conclusion
There’s just nothing quite like a big, steaming bowl of Loaded Baked Potato Soup on a cold winter day. The rich, creamy broth, the tender chunks of roasted potatoes, the crispy bacon – it’s pure comfort food at its finest. I hope this recipe helps you recreate that same cozy, satisfying experience in your own kitchen. Give it a try, and I guarantee it will quickly become a new family favorite. Be sure to let me know what you think in the comments below, and don’t forget to share this recipe with your soup-loving friends and followers!
