The Heartiest Loaded Baked Potato Soup Recipe Ever Made

Comfort flows through every spoonful of this creamy loaded baked potato soup that captures the essence of hearty home cooking.

Rich, velvety potatoes mingle with crispy bacon bits and melted cheese, creating a symphony of flavors.

Warm and inviting, this soup brings together classic ingredients in a soul-satisfying blend.

Sharp cheddar and green onions add vibrant notes to the comforting base.

Smooth and indulgent, the soup transforms simple ingredients into a restaurant-worthy dish.

Each bite promises a delightful journey through creamy textures and bold tastes.

This recipe delivers pure culinary comfort that will have everyone asking for seconds.

Top Pairings for Loaded Potato Soup

• Elevate Bacon-Cheese Harmony: Pair this loaded baked potato soup with a crisp, hoppy India Pale Ale (IPA) that cuts through the richness and complements the bacon's smoky notes.
• Create Chardonnay Contrast: Select an oaked Chardonnay with buttery undertones that mirrors the soup's creamy texture while providing a smooth, elegant counterpoint.
• Match Hearty Red Wine: Choose a medium-bodied Pinot Noir with soft tannins that won't overpower the soup's delicate flavors but offers enough complexity to enhance the bacon and cheese.
• Build Craft Beer Experience: Opt for a robust amber ale with caramel undertones that echoes the soup's comforting profile and brings out the potatoes' earthy character.

Add-Ins to Try with Potato Soup

• Vegetarian Potato Soup: Replace bacon with smoked paprika or liquid smoke for depth. Use vegetable stock instead of chicken stock. Add extra mushrooms or plant-based bacon bits for texture and smoky flavor.
• Gluten-Free Version: Swap wheat flour with cornstarch or rice flour as a thickening agent. Ensure all ingredients are certified gluten-free. Use gluten-free stock and verify cheese ingredients.
• Low-Carb Alternative: Substitute potatoes with cauliflower or turnips. Reduce milk quantity and increase cream for richness. Add extra cheese and protein to maintain satisfying consistency.
• Dairy-Free Option: Use coconut milk or almond milk instead of dairy products. Select dairy-free cheese alternatives like nutritional yeast or cashew cheese. Replace sour cream with coconut yogurt or dairy-free sour cream substitute.

FAQs

• How do I know my potatoes are cooked perfectly in the microwave?

Check if they’re tender when pierced with a fork. They should feel soft but not falling apart. If they’re still firm, microwave in additional 1-2 minute intervals.

• Can I swap out ingredients if I don't have everything?

Absolutely! Use turkey bacon instead of regular bacon, swap whole milk for 2%, or use vegetable stock instead of chicken stock. Just keep the base proportions similar.

• What's the secret to preventing a lumpy soup base?

Whisk constantly when adding liquids and pour them slowly. This helps create a smooth, creamy texture without any flour or milk clumps. Slow and steady whisking is key.

• How can I make this soup healthier?

Use low-fat cheese, turkey bacon, skim milk, and add extra vegetables like diced carrots or cauliflower. You can also reduce the amount of bacon fat and replace some with olive oil.

What Makes Loaded Baked Potato Soup a Favorite

• Adapt the recipe to suit different tastes by adjusting toppings, cheese types, or bacon crispiness, making it a versatile dish for picky eaters and food lovers alike.
• Transform simple ingredients like potatoes, bacon, and cheese into a restaurant-quality soup that delivers maximum taste without breaking the bank, ideal for family dinners or casual gatherings.
• Enjoy a hearty, creamy soup that brings warmth and satisfaction, perfect for chilly evenings or when you need a comforting pick-me-up that feels like a hug in a bowl.

Ingredients List for Baked Potato Soup

• Potatoes: Starchy potatoes provide the hearty base and creamy texture for this comforting soup.
• Bacon: Crispy bacon adds a smoky, rich flavor and provides a crunchy topping for the soup.
• Cheese: Melted cheese creates a luxurious and creamy consistency in the soup.

• Butter, Half-and-Half, Milk: These dairy ingredients contribute to the soup's rich and smooth base.
• Sour Cream: Adds a tangy flavor and extra creaminess to the final dish.

• Garlic, Onion: These aromatics build a deep, savory foundation for the soup.
• Chicken Stock: Provides additional depth and richness to the soup's overall flavor profile.
• Salt, Garlic Salt, Pepper: Seasonings that help balance and enhance the soup's taste.

• Chives: Fresh herb that adds a mild onion-like flavor and bright green color.
• Extra Cheese, Bacon Crumbles: Additional toppings for extra texture and flavor.

Simple Steps to Make Loaded Potato Soup

Step 1: Prepare Potatoes

Poke potatoes with a fork and microwave until tender.

Allow potatoes to cool enough to handle safely.

The goal is soft potatoes that aren’t mushy.

Step 2: Crisp Up Bacon

Fry bacon in a skillet over medium-high heat until crispy.

Cook for approximately 7-10 minutes.

Reserve a tablespoon of bacon fat for extra flavor.

Step 3: Create Flavor Base

Melt butter in a large pot over medium-low heat.

Add reserved bacon fat, minced garlic, and diced onions.

Sauté until vegetables become soft and fragrant.

Sprinkle flour into the mixture, creating a smooth roux.

Stir continuously for 1-2 minutes to eliminate raw flour taste.

Step 4: Build Soup Liquid

• Milk
• Half-and-half
• Chicken stock

Stir constantly to maintain a smooth consistency.

Allow mixture to simmer and thicken for 5-7 minutes.

Step 5: Add Cheesy Goodness

Incorporate shredded cheeses into the soup.

Stir until completely melted.

Mix in sour cream and most of the crumbled bacon, reserving some for topping.

Step 6: Integrate Potatoes

Scoop cooked potatoes into the soup.

Mash slightly for a creamier texture or leave chunky for more substance.

Season with salt, garlic salt, and pepper to taste.

Step 7: Garnish and Serve

Ladle soup into bowls.

Smart Tips for Creamy Loaded Soup

• Pierce potatoes thoroughly before microwaving to ensure even cooking and avoid turning them into a mushy mess.
• Save a tablespoon of bacon fat to add extra depth and richness to the soup's base, enhancing the overall flavor profile.
• Whisk flour carefully and cook for 1-2 minutes to eliminate raw flour taste and create a perfectly smooth thickening base.
• Add cheese gradually and stir continuously to achieve a silky, lump-free texture that coats every spoonful.
• Choose between mashing potatoes completely or leaving chunks to create your preferred soup consistency.

Best Ways to Store and Reheat It Later

• Store the soup in an airtight container for up to 3-4 days. Cool the soup completely before sealing to prevent bacterial growth and maintain optimal taste.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2-3 months. Avoid freezing toppings like bacon or fresh chives.
• Thaw frozen soup in the refrigerator overnight. Warm gently in a pot over medium-low heat, stirring occasionally. Add a splash of milk or chicken stock to restore creamy consistency if needed.
• Transfer soup to a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Stop heating when soup reaches desired temperature to prevent separation or overcooking.

Loaded Baked Potato Soup Recipe

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4.8 from 14 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Comfort meets indulgence in this hearty Loaded Baked Potato Soup, a creamy Southern classic that warms souls with rich, cheesy goodness. Crispy bacon, sharp cheddar, and green onions crown this luxurious soup, offering pure culinary comfort you’ll crave again and again.

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Ingredients

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Potatoes and Proteins:

• 4 potatoes (scrubbed)
• 8 bacon slices
• 1 cup mild cheddar cheese
• 1 cup sharp cheddar cheese
• 1 cup sour cream

Liquids and Base Ingredients:

• 2 cups low fat milk
• 1 cup half and half
• 2 cups chicken stock
• 4 tablespoons (1/4 cup) unsalted butter

Seasonings and Aromatics:

• 2 garlic cloves (minced)
• 1/4 cup yellow onion
• 1/3 cup all-purpose flour
• 1 teaspoon (1 tsp) salt (plus more to taste)
• 1/2 teaspoon (1/2 tsp) garlic salt (plus more to taste)
• 1/2 teaspoon (1/2 tsp) black pepper
• fresh chives (for garnish)

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Instructions

1. Prepare potatoes by piercing with a fork and microwaving for 12-15 minutes until tender. Allow potatoes to cool completely for safe handling.
2. Crisp bacon in a skillet over medium-high heat for 7-10 minutes. Reserve a tablespoon of bacon drippings for additional flavor.
3. Create soup base by melting butter in a large pot, incorporating bacon fat. Sauté garlic and onions until translucent and aromatic.
4. Develop roux by whisking flour into the vegetable mixture, cooking for 1-2 minutes to eliminate raw flour taste.
5. Gradually incorporate milk, half-and-half, and chicken stock, whisking continuously to prevent lumps. Simmer for 5-7 minutes until mixture thickens.
6. Blend shredded cheeses into the soup, stirring until completely melted. Mix in sour cream and most of the crumbled bacon.
7. Add cooked potatoes to the soup, mashing partially or leaving chunky based on preferred texture. Season with salt, garlic salt, and pepper to taste.
8. Serve hot, garnishing with reserved bacon, additional cheese, chives, and optional sour cream dollop.

Notes

• Microwave potatoes carefully to avoid turning them into mush, aiming for tender texture that holds its shape when added to the soup.
• Save a tablespoon of bacon fat for extra flavor boost in the base, ensuring crispy bacon bits for topping and mixing.
• Whisk flour thoroughly to eliminate raw taste and create a silky-smooth base, taking 1-2 minutes to develop rich flavor foundation.
• Add shredded cheese gradually, stirring constantly to prevent clumping and achieve creamy, velvety consistency.
• Swap regular milk with lactose-free or plant-based alternatives for dairy-sensitive diets. Use turkey bacon or tempeh bacon for lighter protein options.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 430
• Sugar: 4 g
• Sodium: 920 mg
• Fat: 27 g
• Saturated Fat: 16 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 14 g
• Cholesterol: 65 mg