There’s nothing quite as comforting as a warm bowl of Loaded Baked Potato Soup—creamy, hearty, and loaded with all your favorite baked potato toppings. If you’re a fan of baked potatoes with cheese, bacon, sour cream, and chives, then this soup is perfect for you. It's like all the delicious flavors of a fully loaded baked potato wrapped up in a rich, velvety soup! In this article, we’ll walk you through how to make this classic recipe, including ingredients, step-by-step instructions, tips, variations, and common mistakes to avoid. Let’s dive in and make the ultimate comfort food!
What is Loaded Baked Potato Soup?
Loaded Baked Potato Soup is a creamy, thick soup made from mashed or diced potatoes as the base, combined with rich ingredients like cheese, bacon, sour cream, and chives. It’s hearty enough to serve as a meal on its own but can also be paired with a fresh salad or warm bread. This soup is perfect for chilly evenings or when you need something filling and comforting.
Ingredients List for Loaded Baked Potato Soup
Here’s everything you’ll need to make a delicious Loaded Baked Potato Soup at home. Be sure to gather all your ingredients before starting, as it makes the process much smoother.
- 6 large russet potatoes (baked or boiled)
- 4 slices of thick-cut bacon (cooked and crumbled)
- 1 cup sharp cheddar cheese (shredded)
- ½ cup sour cream
- ½ cup heavy cream
- ¼ cup unsalted butter
- ¼ cup all-purpose flour (for thickening the soup)
- 4 cups chicken broth (or vegetable broth)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- ½ cup green onions or chives (chopped for garnish)
- Salt and pepper to taste
These ingredients will result in a rich, creamy soup that serves 4-6 people, depending on portion size. Adjust ingredients accordingly if you're cooking for a larger or smaller crowd.
Substitutions and Variations for Loaded Baked Potato Soup
Want to switch things up a bit or accommodate dietary preferences? Here are some popular substitutions and variations you can try.
- Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika for a bit of smoky flavor to replace the bacon.
- Low-Fat Option: Swap the heavy cream for milk or half-and-half, and use Greek yogurt in place of sour cream to reduce the fat content without sacrificing creaminess.
- Add More Veggies: If you’re looking to add some extra nutrition, consider incorporating vegetables like broccoli, cauliflower, or even carrots. These can be added when sautéing the onions and garlic.
- Spicy Twist: Add a pinch of cayenne pepper or top the soup with jalapeño slices for a spicy kick.
- Cheese Variations: While cheddar is traditional, feel free to experiment with other types of cheese, such as gouda, Monterey Jack, or even blue cheese for a more intense flavor.
Step-by-Step Cooking Instructions
Now that you have your ingredients ready, let’s get into the step-by-step instructions for making this comforting bowl of Loaded Baked Potato Soup.
- Bake or Boil the Potatoes: Preheat your oven to 400°F (200°C). Scrub and pierce the potatoes with a fork. Bake them in the oven for 45-60 minutes until soft. Alternatively, you can peel and boil the potatoes in salted water until tender (about 15-20 minutes). Set aside to cool slightly, then roughly chop or mash them.
- Cook the Bacon: While the potatoes are cooking, place the bacon in a large pot or Dutch oven over medium heat. Cook until crispy, then transfer to a paper towel-lined plate to drain. Once cooled, crumble the bacon and set aside for topping.
- Sauté the Onions and Garlic: In the same pot, leave about 1-2 tablespoons of bacon grease. Add the diced onions and sauté over medium heat until softened and translucent (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.
- Make the Roux: Add the butter to the pot with the sautéed onions and garlic, allowing it to melt completely. Once melted, sprinkle in the flour, stirring constantly to create a roux. Cook the roux for about 2-3 minutes, or until it turns slightly golden and smells nutty.
- Add the Broth: Gradually pour in the chicken broth, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes until it starts to thicken.
- Incorporate the Potatoes: Add the chopped or mashed potatoes to the pot and stir them in. Use a potato masher or an immersion blender to reach your desired consistency—smooth, chunky, or somewhere in between.
- Stir in the Cream, Sour Cream, and Cheese: Lower the heat to medium-low and stir in the heavy cream, sour cream, and shredded cheddar cheese. Stir until the cheese has completely melted and the soup is creamy and smooth.
- Season to Taste: Add salt and pepper to taste, adjusting based on your preference. You can also add more cheese or sour cream if you want an even richer flavor.
How to Cook Loaded Baked Potato Soup: A Step-by-Step Guide
To summarize, cooking Loaded Baked Potato Soup involves a few simple steps: baking or boiling the potatoes, cooking the bacon, making a roux to thicken the soup, and then combining all the ingredients into a rich, creamy mixture. If you prefer a smoother soup, use an immersion blender; for a more rustic, chunky texture, leave some potato pieces intact.
Common Mistakes to Avoid
While making Loaded Baked Potato Soup is relatively simple, there are a few common mistakes you’ll want to avoid.
- Not Thickening the Soup Properly: Failing to cook the roux long enough or not adding enough flour can result in a thin soup. Make sure to cook the roux for at least 2-3 minutes to achieve the right thickness.
- Overcooking the Soup: Once the cream and cheese are added, avoid boiling the soup, as this can cause the dairy to curdle. Keep the heat on low to maintain the soup’s creamy texture.
- Skipping the Seasoning: Potatoes can be bland without proper seasoning. Don’t be afraid to add salt, pepper, and other spices to elevate the flavors.
- Using Raw Potatoes: Always cook the potatoes before adding them to the soup. Raw potatoes can take a long time to soften and may lead to uneven texture.
Serving and Presentation Tips
When serving Loaded Baked Potato Soup, presentation can really enhance the dining experience. This soup is not only delicious but can be made to look appealing with a few thoughtful garnishes.
- Top with Bacon and Cheese: Sprinkle crumbled bacon and extra shredded cheddar cheese on top for a visually appealing and flavorful finish.
- Add a Dollop of Sour Cream: A spoonful of sour cream swirled into the soup adds an extra layer of creaminess.
- Garnish with Chopped Chives or Green Onions: Bright green chives or green onions provide a fresh contrast to the rich, creamy soup.
How to Serve Loaded Baked Potato Soup
Serve Loaded Baked Potato Soup in deep bowls to retain warmth, with garnishes like bacon, cheese, sour cream, and chives on top. Pair it with warm crusty bread, garlic bread, or even a side salad for a complete meal. This soup is hearty enough to be served as a main course, but can also be part of a larger spread for a cozy gathering.
Presentation Ideas for Loaded Baked Potato Soup
To take your presentation to the next level, consider serving the soup in edible bread bowls or small individual soup crocks. You can also serve it with a side of baked potato wedges for a fun, thematic touch. Drizzling some extra cream in a spiral pattern on top of the soup adds a gourmet look.
Loaded Baked Potato Soup Recipe Tips
- Make Ahead: This soup tastes even better the next day, so feel free to make it ahead of time and store it in the fridge. Just reheat gently on the stovetop before serving.
- Freeze for Later: While cream-based soups don’t always freeze well, you can freeze this soup without the cream and sour cream, then add them in once it’s reheated.
- Customize the Texture: If you like a smoother soup, use an immersion blender to puree the potatoes. For a chunkier version, simply mash the potatoes lightly and leave some texture.
Frequently Asked Questions (FAQs)
Q: Can I use red or Yukon gold potatoes instead of russet?
A: Yes, you can use other types of potatoes, but russets give the creamiest texture due to their high starch content.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Simply cook the bacon and sauté the onions and garlic first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Q: How long does Loaded Baked Potato Soup last in the fridge?
A: The soup can be stored in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove to avoid curdling.
Conclusion
Loaded Baked Potato Soup is the ultimate comfort food—rich, creamy, and full of hearty flavors. Whether you’re looking for a warm dish on a cold night or a satisfying meal that everyone will love, this soup is a go-to recipe. With simple ingredients, easy substitutions, and a customizable texture, you can make this recipe your own. Try it today, and don’t forget to top it with all your favorite baked potato toppings for an extra-special touch!
PrintLoaded Baked Potato Soup Recipe
This loaded baked potato soup recipe features creamy potatoes, crispy bacon, cheddar cheese, and green onions for a rich, hearty meal. Ideal for satisfying comfort food cravings, it's perfect for lunch or dinner. Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Diet: Gluten Free
Ingredients
- 4 large russet potatoes
- 6 slices of bacon
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- Bake the potatoes at 400°F for 45-50 minutes or until tender. Once cool, peel and mash them.
- Cook the bacon until crispy. Remove, crumble, and set aside.
- In a large pot, sauté the onions and garlic in bacon drippings until softened.
- Add the chicken broth, mashed potatoes, and milk. Stir and simmer for 10-15 minutes.
- Stir in the heavy cream, shredded cheese, and sour cream. Cook until heated through.
- Season with salt and pepper. Serve hot with bacon, cheese, and green onions as toppings.
Notes
- For a chunkier soup, reserve some of the baked potato chunks and stir them in after blending.
- You can add extra toppings like chives, sour cream, or even jalapeños for a twist.
- To make it gluten-free, ensure the broth and other ingredients are gluten-free certified.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 890mg
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