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Loaded Baked Potato Soup
Loaded Baked Potato Soup brings all your favorite baked potato toppings into one creamy, comforting bowl. This hearty soup combines tender potatoes, crispy bacon, melted cheese, and tangy sour cream for the ultimate comfort food experience. Ready in just 35 minutes, it’s perfect for busy weeknights when you crave something warm and satisfying.
Why You'll Love This Recipe
- Ready in under 40 minutes with simple ingredients you probably already have
- Tastes exactly like your favorite loaded baked potato in soup form
- Creamy, rich texture without being too heavy thanks to the perfect milk blend
- Easily customizable with your favorite toppings and mix-ins
- Makes 8 servings, perfect for meal prep or feeding a crowd
Why This Loaded Baked Potato Soup Recipe Works
The secret to this incredible soup lies in microwaving the potatoes first. This quick method saves time while ensuring perfectly tender potatoes every time. The combination of milk, half-and-half, and chicken stock creates an ideal creamy base that’s rich without being overwhelming.
Using two types of cheddar cheese adds depth of flavor. The mild cheddar melts smoothly while the sharp variety provides that tangy kick everyone loves. Cooking bacon until crispy and using some reserved bacon fat adds an extra layer of smoky goodness throughout the soup.
The flour-based roux thickens everything perfectly, creating that signature velvety texture. Adding sour cream at the end brightens the flavors and adds the classic baked potato tang.
What You’ll Need for Loaded Baked Potato Soup
Ingredients
- 4 potatoes, scrubbed clean
- 8 bacon slices
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup yellow onion, diced
- 1/3 cup all-purpose flour
- 2 cups low-fat milk
- 1 cup half and half
- 2 cups chicken stock
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon garlic salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1 cup mild cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
- Fresh chives for garnish
Tools
- Large pot or Dutch oven
- Microwave-safe plate
- Sharp knife
- Whisk
- Wooden spoon
- Paper towels
- Measuring cups and spoons
How to Make Loaded Baked Potato Soup
| Step 1: | Pierce potatoes multiple times with a fork. Microwave for 12-15 minutes until tender. Carefully halve and let cool. Remove skins and cut into chunks. |
| Step 2: | Cook bacon in a skillet over medium-high heat until crisp. Transfer to paper towels. Reserve 1 tablespoon bacon fat. Crumble bacon into small pieces. |
| Step 3: | Melt butter in a large pot over medium-low heat. Add reserved bacon fat, garlic, and onion. Cook 2-3 minutes until onion is tender. |
| Step 4: | Slowly whisk flour into the pan. Stir for 1-2 minutes. Gradually whisk in milk and half-and-half until smooth. |
| Step 5: | Add chicken stock gradually. Bring to a light simmer. Whisk in salt, garlic salt, and pepper. Simmer 5-7 minutes until slightly thickened. |
| Step 6: | Reserve 1/4 cup each of cheese and bacon for garnish if desired. Stir in remaining cheese, bacon, and sour cream. Remove from heat. |
| Step 7: | Add potato chunks, breaking into smaller pieces or leaving chunky as preferred. Serve hot with reserved toppings and fresh chives. |
Chef's Helpful Tips
- Choose russet potatoes for the best texture – they break down perfectly and create that classic baked potato flavor
- Don’t skip the bacon fat! It adds incredible depth and smokiness to your soup base
- Whisk constantly when adding flour to prevent lumps from forming in your roux
- Keep the heat at medium-low to prevent the dairy from curdling or scorching
- Add sour cream after removing from heat to maintain its tangy flavor and prevent separation
Serving and Storage Tips for Loaded Baked Potato Soup
This soup tastes best served immediately while hot. Ladle into bowls and top generously with reserved cheese, bacon, and fresh chives. Consider setting up a toppings bar with extra sour cream, green onions, and even crushed crackers for added crunch.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools, so add a splash of milk or stock when reheating. Warm gently over medium-low heat, stirring frequently to prevent scorching.
Serving Tips
- Serve in bread bowls for an extra special presentation
- Pair with a simple green salad or Ultimate Chicken Casserole
- Add a dollop of extra sour cream on top for tang
- Sprinkle with paprika for color and subtle flavor
- Offer hot sauce on the side for those who like heat
Mistakes to Avoid while making Loaded Baked Potato Soup
Never rush the roux-making process. Taking time to cook the flour properly eliminates any raw flour taste. High heat will cause your dairy to curdle, ruining the smooth texture. Always keep the temperature at medium-low or lower.
Don’t add cold ingredients to hot soup. Let potatoes cool slightly and bring dairy to room temperature before adding. This prevents temperature shock that can cause separation.
Avoid over-stirring once you add the potatoes. Gentle folding preserves some texture instead of creating potato mush. Similarly, don’t boil the soup after adding cheese and sour cream, as this causes them to separate.
You Must Know
- This recipe easily doubles for large gatherings – just use a bigger pot and allow extra simmering time
- Swap chicken stock for vegetable stock to make it vegetarian-friendly (skip the bacon too)
- The soup freezes well for up to 3 months, though texture may change slightly upon thawing
- For a lighter version, use all milk instead of half-and-half and reduced-fat cheese
Suggestions for Loaded Baked Potato Soup
Transform this basic recipe with creative additions. Try mixing in cooked broccoli florets for extra nutrition. Add jalapeños for a spicy kick, or stir in ranch seasoning for extra flavor depth. Check out this Loaded Baked Potato Soup Recipe from Serious Eats for more variations.
Make it heartier by adding cooked ground beef or turkey. For special occasions, top with lobster or crab meat. Try different cheese combinations like Gruyère or smoked gouda. The Best Baked Potato Soup Recipe from AllRecipes offers great topping ideas.
Consider making this in your slow cooker using this Slow Cooker Loaded Potato Soup Recipe. Pair it with 10-Minute Creamy Garlic Shrimp Pasta for a complete meal. Or serve alongside 5-Ingredient Easy Keto Cloud Cake for dessert.
FAQs:
Yes! Prepare the soup up to 2 days ahead. Store covered in the refrigerator and reheat gently, adding extra liquid if needed. Wait to add garnishes until serving.
Russet potatoes work best because they’re starchy and break down nicely. Yukon golds also work well for a creamier texture. Avoid waxy potatoes like red potatoes.
Mash some potato chunks against the pot’s side to release more starch. You can also mix 2 tablespoons cornstarch with cold milk and stir it in while simmering.
Absolutely! Brown bacon and sauté aromatics first, then add everything except dairy and sour cream to the slow cooker. Cook on low 6-8 hours, then stir in dairy during the last 30 minutes.
Greek yogurt works perfectly as a healthier substitute. Cream cheese also works but creates a richer soup. For dairy-free options, try cashew cream or coconut cream.
Conclusion
Loaded Baked Potato Soup delivers restaurant-quality comfort food right in your kitchen. With its creamy base, tender potatoes, and all those delicious toppings, it’s sure to become a family favorite. The recipe’s flexibility means you can customize it to suit any taste preference or dietary need.
Whether you’re feeding a crowd or meal prepping for the week, this soup delivers on both flavor and convenience. Try it tonight and discover why this classic comfort food never goes out of style. Your family will be asking for seconds before you know it!
More Easy Lunch Recipes:
- Irresistible Honey Garlic Salmon Recipe: 20-Min Feast
- Irresistible Baked Feta Pasta with Spinach, Herb & Zest
- Swedish Meatball Noodle Bake – Easy Family Casserole
- Beef Kofta Mint Yogurt Recipe – Easy Middle Eastern Delight
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📖 Recipe Card
Loaded Baked Potato Soup Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This creamy loaded baked potato soup combines tender potatoes, crispy bacon, melted cheese, and tangy sour cream for the ultimate comfort food in just 35 minutes.
Ingredients
- 4 potatoes, scrubbed clean
- 8 bacon slices
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup yellow onion, diced
- 1/3 cup all-purpose flour
- 2 cups low-fat milk
- 1 cup half and half
- 2 cups chicken stock
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon garlic salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1 cup mild cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
- Fresh chives for garnish
Instructions
- Pierce potatoes multiple times with a fork. Microwave for 12-15 minutes until tender. Carefully halve and let cool. Remove skins and cut into chunks.
- Cook bacon in a skillet over medium-high heat until crisp. Transfer to paper towels. Reserve 1 tablespoon bacon fat. Crumble bacon into small pieces.
- Melt butter in a large pot over medium-low heat. Add reserved bacon fat, garlic, and onion. Cook 2-3 minutes until onion is tender.
- Slowly whisk flour into the pan. Stir for 1-2 minutes. Gradually whisk in milk and half-and-half until smooth.
- Add chicken stock gradually. Bring to a light simmer. Whisk in salt, garlic salt, and pepper. Simmer 5-7 minutes until slightly thickened.
- Reserve 1/4 cup each of cheese and bacon for garnish if desired. Stir in remaining cheese, bacon, and sour cream. Remove from heat.
- Add potato chunks, breaking into smaller pieces or leaving chunky as preferred. Serve hot with reserved toppings and fresh chives.
Notes
- Choose russet potatoes for the best texture – they break down perfectly and create that classic baked potato flavor
- Don’t skip the bacon fat! It adds incredible depth and smokiness to your soup base
- Whisk constantly when adding flour to prevent lumps from forming in your roux
- Keep the heat at medium-low to prevent the dairy from curdling or scorching
- Add sour cream after removing from heat to maintain its tangy flavor and prevent separation
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 385
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 75mg
Keywords: potato soup recipe, bacon potato soup, creamy potato soup, comfort food soup, easy soup recipes, cheesy potato soup, quick dinner ideas, hearty soup recipes
