Delicious Loaded Baked Potato Soup Recipe

Craving ultimate comfort food? This creamy, satisfying loaded baked potato soup is exactly what you need. It brings all the delicious flavors of a hearty baked potato into a warm, inviting bowl. Get ready for a surprisingly quick preparation that delivers big on flavor, making it the perfect choice for busy weeknights or cozy evenings. You’ll love how simple it is to create this ultimate comfort dish.

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Why You’ll Love This Loaded Baked Potato Soup

This incredible loaded baked potato soup offers so much to love, especially for busy parents and beginners in the kitchen.

It’s quick and easy to make, coming together in under 30 minutes for a fuss-free meal.
The soup is wonderfully rich, incredibly creamy, and deeply satisfying, hitting all the right notes.
You can easily customize it with your favorite toppings, making every bowl unique.
It serves as a perfect meal for chilly days or any busy weeknight dinner.
This recipe is also freezer-friendly, allowing you to prepare it ahead for future convenience.

Ingredients

Gather these simple ingredients to create a truly delicious loaded baked potato soup. Each component contributes to the rich, comforting flavor profile you’re aiming for.

4 potatoes, scrubbed
8 bacon slices
4 tbsp unsalted butter
2 garlic cloves, minced
1/4 cup yellow onion, finely diced
1/3 cup all-purpose flour
2 cups low-fat milk
1 cup half and half
2 cups chicken stock
1 tsp salt, plus more to taste
1/2 tsp garlic salt, plus more to taste
1/2 tsp black pepper
1 cup mild cheddar cheese, shredded
1 cup sharp cheddar cheese, shredded
1 cup sour cream
Fresh chives, chopped, for garnish

Notes & Substitutions

Potatoes: For the best creamy texture and flavor in your loaded baked potato soup, use starchy Russet potatoes or buttery Yukon Gold varieties. According to culinary experts, combining Russet and Yukon Gold potatoes can create a soup that balances a creamy consistency with desirable texture. Avoid waxy potatoes as they can make the soup gummy.
Dairy: You can adjust the richness. Use whole milk for a creamier soup, or heavy cream for an even more indulgent experience. Skim milk works, but the texture will be lighter.
Cheese: Feel free to experiment with your favorite shredded cheeses. Monterey Jack, Colby, or a Mexican blend would all be delicious additions to this flavorful soup.
Bacon: For a lighter option, substitute turkey bacon. Plant-based bacon alternatives also work well if you prefer.
Broth: Chicken stock adds a savory depth, but vegetable stock is an excellent substitute for a vegetarian version.
Flavor Boosts: Enhance the taste with a pinch of onion powder, smoked paprika, or a dash of your favorite dried herbs.

Equipment

You won’t need many specialized tools for this fantastic loaded baked potato soup.

A large pot or Dutch oven is essential for cooking the soup.
A skillet is needed for crisping the bacon.
A sturdy whisk helps create a smooth roux.
A microwave offers a quick way to cook potatoes (optional).
A cheese grater ensures fresh, flavorful cheese.

Instructions

1. Cook the Potatoes
Start by piercing your scrubbed potatoes several times with a fork.
Microwave them for 12–15 minutes, or until completely tender.
(You can bake them instead, but microwaving is faster.)
Once cooked, slice the potatoes in half and let them cool slightly.
When cool enough to handle, remove the skins and cut the potato flesh into chunks. Set aside.
2. Cook the Bacon
While the potatoes cook, add the bacon slices to a skillet over medium-high heat.
Cook until crisp, then transfer the bacon to a paper towel-lined plate to drain.
Keep up to 1 tablespoon of the bacon fat in the pan and discard the rest.
Once cooled, crumble the bacon into small pieces. Set aside the amount you’ll use for garnish.
3. Sauté the Aromatics
In a large pot, melt the unsalted butter over medium-low heat.
Add the reserved bacon fat, minced garlic, and diced onion.
Cook for 2–3 minutes, stirring occasionally, until the onions become soft and translucent.
4. Build the Roux
Sprinkle the all-purpose flour over the butter and aromatics.
Whisk continuously for 1–2 minutes to form a smooth roux and remove any raw flour taste.
5. Add the Liquids
Slowly pour in the low-fat milk and half-and-half while whisking constantly to prevent lumps.
Once smooth, gradually whisk in the chicken stock until fully combined.
6. Thicken the Soup
Increase the heat and bring the mixture to a gentle simmer.
Season with salt, garlic salt, and black pepper.
Simmer for 5–7 minutes, whisking occasionally, until the soup thickens.
7. Add Potatoes, Cheese & Sour Cream
Remove the pot from the heat.
Stir in the shredded cheeses, the remaining crumbled bacon, and the sour cream.
(Reserve a little cheese and bacon for topping, if desired.)
Add the potato chunks to the soup.
Use a spoon or a potato masher to gently break them apart.
Mash more for a smoother soup or keep larger chunks for extra texture.
8. Serve & Garnish
Ladle the hot soup into bowls.
Top with your favorite toppings—reserved bacon, shredded cheese, and fresh chives.
Serve immediately and enjoy your warm, comforting loaded baked potato soup!

Pro Tips & Troubleshooting

Potato Prep: For the best texture in your loaded baked potato soup, avoid overcooking the potatoes; they should be tender, not mushy. Overcooked potatoes can break down too much.
Prevent Lumps: Whisk the flour very slowly into the melted fat, then slowly add the cold liquids. This process is key to preventing lumps in your roux and creating a smooth soup base.
Soup Consistency: If your soup is too thick, gradually whisk in a little more milk or chicken broth until it reaches your desired consistency. If it’s too thin, simmer it for a few more minutes, stirring frequently.
Flavor Depth: Using a high-quality chicken stock or homemade broth significantly enhances the overall flavor of your loaded baked potato soup. It makes a real difference.
Seasoning: Always taste your soup before serving. Adjust the salt, pepper, or garlic salt as needed to perfectly balance the flavors.
Creaminess: To maintain the rich creaminess, avoid bringing the soup to a hard boil after you’ve added the sour cream. Gentle simmering is best.

Serving Suggestions & Variations

This loaded baked potato soup is incredibly versatile, perfect for customizing.

Classic Toppings: Load up your bowl with extra crumbled bacon, a sprinkle of shredded cheddar cheese, and fresh green chives. A dollop of extra sour cream is also a delightful addition.
Hearty Additions: To make the soup even more substantial, stir in some cooked diced ham, shredded rotisserie chicken, or tender broccoli florets during the last few minutes of cooking.
Side Dishes: Serve your comforting soup with a slice of crusty bread for dipping, a light green salad to balance the richness, or some warm cornbread for a true comfort meal.
Spice It Up: For those who enjoy a little heat, add a pinch of cayenne pepper or red pepper flakes to the soup while it simmers.
Vegetarian Version: Easily make this soup vegetarian by substituting vegetable broth for chicken stock and omitting the bacon. You can use smoked paprika for a smoky flavor.
Gluten-Free Option: To make this loaded baked potato soup gluten-free, swap the all-purpose flour for an equal amount of cornstarch mixed with a little cold water before adding it to the fat.

Storage & Reheating

Proper storage ensures you can enjoy your delicious loaded baked potato soup later.

Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. For optimal food safety, cool cooked soup properly and refrigerate it within two hours. Allow it to cool completely before placing it in the fridge.
Freezing: This soup freezes quite well! For best results, allow the soup to cool fully. Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace. It can be frozen for up to 2-3 months.
Reheating: Reheat frozen soup by thawing it in the refrigerator overnight, then gently warming it on the stovetop over medium-low heat. Stir frequently. For refrigerated soup, reheat gently on the stovetop or in the microwave. You may need to add a splash of milk or broth to thin it out if it has thickened upon cooling.

Nutrition

Enjoy this rich and satisfying loaded baked potato soup knowing its nutritional breakdown. This hearty bowl provides a good source of protein and essential nutrients, making it a fulfilling meal.

Nutrient	Amount
Calories	502 kcal
Carbohydrates	31 g
Protein	18 g
Fat	34 g
Fiber	3 g

Nutrition information is an estimate and may vary based on ingredients and portion sizes.

FAQ

What kind of potatoes are best for loaded baked potato soup?

Russet or Yukon Gold potatoes are ideal for this soup. Their starchy texture breaks down beautifully, creating a creamy consistency while leaving some delightful chunks.

Can I use leftover baked potatoes for this loaded baked potato soup?

Absolutely! Leftover baked potatoes are perfect for this recipe. Just make sure they are cooled and then proceed with the dicing step.

How do I make the loaded baked potato soup thicker or thinner?

To thicken, simmer gently for a few more minutes, stirring often. To thin, gradually whisk in a bit more milk or chicken stock until it reaches your desired consistency.

Conclusion

This loaded baked potato soup truly is the epitome of comfort food, bringing warmth and incredible flavor to your table. Its quick and easy preparation makes it a go-to recipe for any night, promising a satisfying meal without the fuss. We encourage you to try this delightful recipe and experience how simple and delicious homemade soup can be. Don’t forget to share your amazing creations with us!