This rich and creamy Loaded Baked Potato Soup is the ultimate comfort food. Packed with hearty potatoes, crispy bacon, and gooey cheese, this soup will warm your heart and satisfy your cravings. Perfect for chilly nights or when you need a bowl of something cozy.
Why You’ll Love This Loaded Baked Potato Soup?
This recipe combines everything you love about loaded baked potatoes into a single, easy-to-make dish. It’s creamy, savory, and loaded with your favorite toppings like bacon, cheese, and green onions. It’s simple to prepare and great for serving a crowd or meal prepping for the week.
Ingredients
- Russet potatoes: Perfect for their fluffy texture, they form the base of this creamy soup.
- Bacon: Adds a smoky, salty crunch.
- Cheddar cheese: For that classic cheesy flavor.
- Green onions: A fresh, slightly sharp garnish.
- Heavy cream: Creates a velvety texture.
- Full ingredient list below!
Directions
- Cook bacon until crispy. Set aside and crumble when cooled. Reserve some bacon fat for added flavor.
- Peel and dice potatoes. Boil in salted water until tender, then drain.
- In a large pot, sauté diced onions in reserved bacon fat until softened.
- Stir in flour to create a roux, then gradually whisk in chicken broth.
- Add cooked potatoes and mash slightly to thicken the soup.
- Stir in heavy cream, shredded cheese, and seasonings, cooking until smooth and heated through.
- Serve hot, topped with crumbled bacon, extra cheese, and green onions.
Time and Servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Serves: 6
Variations
- Use sweet potatoes for a different flavor profile.
- Add cooked chicken for extra protein.
- Swap heavy cream for milk or half-and-half for a lighter version.
- Top with sour cream or Greek yogurt for added creaminess.
FAQs
- Can I make this ahead of time? Yes, store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if needed.
- Can I freeze this soup? Cream-based soups can be tricky to freeze as they may separate. If you want to freeze it, leave out the cream and add it when reheating.
- What’s the best way to reheat leftovers? Heat gently in a saucepan over low heat, stirring often to avoid curdling.
Loaded Baked Potato Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and hearty Loaded Baked Potato Soup is packed with all the comforting flavors of a loaded baked potato. It’s topped with crispy bacon, shredded cheese, and fresh green onions for the ultimate comfort food experience. Perfect for cold days or whenever you crave a warm, satisfying meal.
Ingredients
Units
Scale
- 4 large russet potatoes, baked
- 4 slices bacon, cooked and crumbled
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 1/2 cup sour cream
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/4 cup chopped green onions (for garnish)
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork, place them on a baking sheet, and bake for about 1 hour or until tender. Let cool, then peel and dice into bite-sized pieces.
- Cook the Bacon: In a large skillet, cook the bacon until crispy. Remove and crumble. Set aside.
- Sauté Vegetables: In a large pot, melt butter over medium heat. Add onion and garlic, cooking until softened and fragrant, about 3 minutes.
- Make the Base: Stir in the flour to form a roux. Gradually whisk in chicken broth, ensuring no lumps remain.
- Add Milk and Cream: Pour in the milk and heavy cream, stirring constantly. Bring the mixture to a gentle simmer.
- Add Potatoes and Flavorings: Stir in the diced potatoes, salt, pepper, and smoked paprika. Simmer for 10 minutes, stirring occasionally.
- Incorporate Cheese and Sour Cream: Add shredded cheddar cheese and sour cream, stirring until fully melted and smooth.
- Serve: Ladle soup into bowls and garnish with crispy bacon, extra shredded cheese, and chopped green onions.
Notes
- For a thicker soup, blend a portion of the soup before adding the toppings.
- Feel free to add extra toppings like chopped chives or a dollop of sour cream for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 5g
- Sodium: 730mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg