Loaded Baked Potato Soup Recipe
If you’re craving that perfect comfort food that warms you from the inside out, then this Loaded Baked Potato Soup Recipe is exactly what you need. It’s rich, creamy, and packed with all the classic flavors of a loaded baked potato – crispy bacon, sharp cheddar, and tender chunks of Yukon Gold potatoes. Whenever I make this soup, it reminds me of cozy family dinners and chilly evenings wrapped up with a warm bowl in hand.
This recipe works wonderfully as a hearty weeknight meal or a crowd-pleasing dish when friends come over. What makes this Loaded Baked Potato Soup Recipe truly special is how easy it is to prepare without feeling like a lot of work – plus, it s versatile enough to tweak however you like. Trust me, once you try it, you ll keep it in your regular rotation!
Why You’ll Love This Recipe
- Ultimate Comfort Food: Creamy, cheesy, and loaded with all your favorite baked potato toppings in every spoonful.
- Simple Ingredients: Easy-to-find pantry staples come together effortlessly to create a restaurant-worthy soup.
- Customizable: You can add or skip ingredients based on your preferences or what s in your fridge.
- Great for Any Occasion: Perfect for weeknight dinners, meal prep, or impressing guests with minimal fuss.
Ingredients You’ll Need
Every ingredient in this Loaded Baked Potato Soup Recipe plays a key role in delivering incredible depth of flavor and that creamy texture we all crave. Here are a few tips to get the best results when shopping and prepping.
- Bacon: Choose thick-cut bacon for more flavorful crispy bites.
- Unsalted Butter: Helps control saltiness while adding richness.
- Yellow Onion: Adds a sweet, savory base-make sure it s finely diced.
- Celery: Brings subtle earthiness and crunch to the soup.
- Shredded Carrots: A hint of natural sweetness softens the overall profile.
- Garlic Cloves: Fresh garlic gives a bright punch, don t substitute with powder here.
- All Purpose Flour: Used to thicken the soup into that perfectly creamy consistency.
- Chicken Broth: Choose a low-sodium variety for controlled seasoning.
- Whole Milk: Provides creaminess without overpowering heaviness.
- Heavy Cream: Boosts richness and silky mouthfeel.
- Yukon Gold Potatoes: These hold their shape well and have a buttery texture.
- Sharp Cheddar Cheese: The star cheese for that classic baked potato flavor.
- All Purpose Seasoning: Or garlic powder, onion powder, and paprika blended-adds depth and warmth.
- Salt and Pepper: Essential to balance all the flavors perfectly.
Variations
One of my favorite things about this Loaded Baked Potato Soup Recipe is how easy it is to tailor to your taste buds. Whether you want to lighten it up or make it ultra indulgent, here are some ideas to inspire your own twist.
- Vegetarian Version: Swap bacon for smoked paprika and sautéed mushrooms for a smoky depth without the meat.
- Dairy-Free: Use unsweetened almond milk and coconut cream, plus a dairy-free cheese alternative for a creamy result.
- Spicy Kick: Add a dash of cayenne pepper or chopped jalapeños to spice things up.
- Extra Veggies: Toss in some chopped broccoli or corn kernels for added texture and nutrients.
How to Make Loaded Baked Potato Soup Recipe
Step 1: Crisp the Bacon and Build the Base
Start by cooking your bacon over medium heat until it s beautifully crispy-don t rush this part because crispy bacon is a game changer here. Once done, carefully remove the bacon and set it aside, but keep about 2-3 tablespoons of that flavorful bacon grease in the pot. This greasy goodness will be your flavor foundation.
Step 2: Sauté the Veggies
Add your butter to the bacon grease (because why not double down on flavor?) and let it melt gently. Toss in the diced onions, celery, shredded carrots, and minced garlic. Give it a good stir and sauté for about 5 to 7 minutes until everything softens up and smells incredible. This is the heart of your soup s flavor-don t skip this step!
Step 3: Make the Roux and Add Liquids
Sprinkle the all-purpose flour over the softened veggies and stir constantly for 2-3 minutes to cook out the raw flour taste – this will also thicken your soup later. Next, pour in the chicken broth slowly while stirring to avoid lumps, then add the whole milk, heavy cream, and seasoning. Stir it all together so everything starts blending beautifully.
Step 4: Cook the Potatoes Until Tender
Now, add in your chopped Yukon Gold potatoes. Bring the pot up to a gentle boil, then cover with a lid and lower the heat to a simmer. Let it cook for 15-20 minutes, stirring occasionally so nothing sticks, until the potatoes are fork-tender but not falling apart.
Step 5: Mash and Cheese It Up
Use a potato masher to mash a few potatoes directly in the pot-this helps thicken the soup nicely and gives it that creamy texture without needing extra steps. Stir in the shredded sharp cheddar cheese and most of your reserved crispy bacon. Give it a taste and add salt and pepper as needed.
Step 6: Serve with Your Favorite Toppings
Ladle into bowls and sprinkle with extra cheese, bacon, green onions, or a dollop of sour cream if you like. Each bite is like a loaded baked potato in soup form-and believe me, it s pure comfort in a bowl.
Pro Tips for Making Loaded Baked Potato Soup Recipe
- Don t Skip Bacon Grease: Leaving some bacon fat in the pot adds unmatched smoky richness to the veggies.
- Mash for Texture: Mashing a few potatoes directly in the pot thickens the soup naturally and adds lovely body.
- Use Sharp Cheddar: The bold cheese flavor makes all the difference over mild cheddar varieties.
- Simmer, Don t Boil Hard: Gentle simmering avoids overcooking the dairy and keeps your soup silky.
How to Serve Loaded Baked Potato Soup Recipe
Garnishes
I love topping my bowls with chopped green onions for a fresh bite, extra shredded cheddar for gooey melty goodness, and crispy crumbled bacon for crunch. A dollop of sour cream adds a tangy creaminess that balances the rich soup perfectly-these garnishes take it from delicious to unforgettable.
Side Dishes
This soup pairs beautifully with a simple green salad or crusty bread to soak up every last drop. If I m feeling indulgent, I serve it with garlic bread or buttery dinner rolls-it s all about the cozy, satisfying vibe!
Creative Ways to Present
For gatherings, I like to serve this soup in mini bread bowls or small mason jars to impress guests with a rustic, fun look. Topping with colorful garnishes right before serving also adds a pop of color that makes the dish feel extra special.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Loaded Baked Potato Soup in an airtight container in the fridge and it keeps beautifully for up to 4 days. The flavors actually seem to deepen overnight, making leftovers even tastier the next day!
Freezing
This soup freezes well, but I recommend freezing it before adding cheese and bacon toppings. Store in freezer-safe containers for up to 3 months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat, stirring occasionally and adding a splash of milk if it s thicker than you like. Avoid microwave reheating at high heat-it can separate the dairy and change the texture.
FAQs
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Can I use other types of potatoes for the Loaded Baked Potato Soup Recipe?
Yes, you can use russet potatoes if that s what you have on hand; however, Yukon Gold potatoes are preferred because they hold their shape better and have a creamier texture, which makes the soup smoother and more satisfying.
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Is it possible to make this soup gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the soup. Just be sure to whisk it well to avoid lumps and adjust the amount as needed for your desired thickness.
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Can I prepare Loaded Baked Potato Soup Recipe in a slow cooker?
Yes! Start by cooking the bacon and sautéing the veggies on the stove, then add everything into your slow cooker including potatoes, broth, milk, and seasoning. Cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender. Add the cheese and bacon right before serving to keep them fresh.
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How can I make this soup vegan-friendly?
To make a vegan version, use plant-based bacon alternatives or smoked tempeh, vegetable broth, non-dairy milk like oat or cashew, and vegan cheese. The soup will still be rich and comforting with these adjustments.
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What s the best way to thicken Loaded Baked Potato Soup Recipe?
The classic way is making a roux with flour and butter as in the recipe. Another tip is to mash some of the potatoes directly in the soup, which naturally thickens it and adds great texture without extra ingredients.
Final Thoughts
This Loaded Baked Potato Soup Recipe holds a special place in my heart because it brings together simple ingredients into something truly comforting and satisfying. I love how it s perfect for both busy weeknights and when you want a cozy meal to share. Give it a try-you ll find it just as comforting and delicious as I do, and you might even catch yourself making it over and over again!
Print
Loaded Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Loaded Baked Potato Soup is a comforting blend of crispy bacon, tender Yukon Gold potatoes, and creamy cheddar cheese, all simmered together in a rich broth. Enhanced with sautéed vegetables and topped with your favorite garnishes, this soup is perfect for cozy dinners and guaranteed to satisfy your comfort food cravings.
Ingredients
Soup Base
- 1 lb Bacon, chopped up
- 2 tbsp Unsalted Butter
- 1 Yellow Onion, diced
- 2 ribs Celery, diced
- 1 cup Shredded Carrots
- 5-6 Garlic Cloves, minced
- 3 tbsp All Purpose Flour
- 4 cups Chicken Broth
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 3 lbs Yukon Gold Potatoes, chopped into bite-sized pieces
- 8 oz Sharp Cheddar Cheese, shredded + more for topping
- 1 tbsp All Purpose Seasoning (or 1 tsp each garlic powder, onion powder and paprika)
- Salt and Pepper to taste
Optional Toppings
- Green Onions
- Extra Cheese
- Extra Bacon
- Sour Cream
Instructions
- Cook the bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove it from the pot and set it aside, leaving 2-3 tablespoons of bacon grease in the pot.
- Sauté vegetables: Add the butter to the bacon grease. Once melted, add the shredded carrots, diced onions, celery, and minced garlic. Sauté for 5-7 minutes or until the vegetables are softened.
- Add flour: Sprinkle the all-purpose flour over the softened vegetables and stir well to combine. Cook the mixture for 2-3 minutes to cook off the raw flour taste.
- Add liquids: Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming.
- Combine milk, cream, potatoes, and seasoning: Add the whole milk, heavy cream, chopped Yukon Gold potatoes, and all-purpose seasoning to the pot. Stir well to combine all ingredients.
- Simmer: Bring the soup to a gentle boil, then cover with a lid, reduce the heat to a simmer, and cook for 15-20 minutes, stirring occasionally, until the potatoes are fork tender.
- Mash some potatoes: Use a potato masher to lightly mash a few of the potatoes in the soup to help thicken the broth and create a creamy texture.
- Add cheese and bacon: Stir in the shredded sharp cheddar cheese and most of the reserved crispy bacon pieces. Mix well until the cheese is melted through.
- Season and serve: Taste the soup and add additional salt and pepper if needed. Serve hot with optional toppings like green onions, extra cheese, extra bacon, and sour cream for added flavor and texture.
Notes
- Using Yukon Gold potatoes is ideal for their creamy texture and flavor, but Russet potatoes can also be used.
- Feel free to adjust the seasoning according to your taste preferences, especially the salt since bacon and cheese add saltiness.
- This soup can be made ahead and refrigerated; reheat gently on the stovetop to avoid curdling the dairy.
- For a thicker soup, mash more potatoes or add a bit more flour in the sauté step.
- To make the soup vegetarian, omit bacon and substitute vegetable broth for chicken broth, and use vegetarian-friendly cheese.
