Alright, let’s talk comfort food! You know, the kind of dish that wraps you up like a warm blanket on a chilly day? For me, and probably for a lot of you, that’s gotta be a big bowl of soup. But not just any soup – we’re talking the king of cozy, the ultimate hug in a bowl: Loaded Baked Potato Soup.

Seriously, is there anything better? It takes everything you love about a perfectly baked potato, all fluffy and flavorful, and turns it into this incredibly creamy, hearty soup. It’s got that rich, savory depth from the baked potato itself, plus all those amazing toppings stirred right in. It’s the kind of recipe I turn to when I need something truly satisfying, something that just feels *right*.

I’ve been whipping up comforting recipes for years now, trying to capture that feeling of home in every bite. And let me tell you, this Loaded Baked Potato Soup recipe is one I come back to again and again. It’s simple, it’s packed with flavor, and it always hits the spot.

Why You’ll Love This Loaded Baked Potato Soup

Okay, so why THIS Loaded Baked Potato Soup? Why not just any old potato soup? Well, let me tell you, this recipe is a game-changer. It’s not just soup; it’s an experience! Here’s the deal:

That Creamy Texture: We’re talking silky smooth, but with just enough body to feel substantial. It’s pure comfort in every spoonful.
Seriously Satisfying: This isn’t a light little starter soup. This is a meal! It’s hearty enough to fill you up and keep you warm.
Surprisingly Easy: Don’t let the “baked potato” part scare you. It’s really straightforward, and the results are totally worth it.
Perfect for Chilly Days: When the weather turns cold, this soup is your best friend. It warms you from the inside out.
It’s a Classic Comfort Food: There’s a reason loaded baked potatoes are so loved. Turning that into a soup just makes sense! It’s familiar, it’s delicious, and it feels like home.

Trust me, once you try this Loaded Baked Potato Soup, you’ll be hooked!

Essential Ingredients for Loaded Baked Potato Soup

Alright, let’s get down to the nitty-gritty – the stuff that makes this Loaded Baked Potato Soup sing! Just like Grandma’s recipes, the magic here really comes down to starting with good quality ingredients. Think of these as your building blocks for ultimate soup happiness. Nothing fancy, just solid, delicious basics.

Getting Your Ingredients Ready for Loaded Baked Potato Soup

Here’s your shopping list for soup perfection:

4 large russet potatoes (the starchy kind are best for mashing into soup!)
8 slices bacon (crispy bacon is non-negotiable for “loaded”!)
1 cup chopped yellow onion
2 cloves garlic, all minced up
6 cups chicken broth (low sodium is fine!)
1 cup milk
1/2 cup heavy cream (this is where that luxurious creaminess comes from!)
1/4 cup all-purpose flour
1/4 cup unsalted butter
1 cup shredded cheddar cheese (sharp or mild, your call!)
1/2 cup sour cream
1/4 cup chopped fresh chives (for that pop of color AND flavor!)

Gather ’em all up, and you’re halfway to the best Loaded Baked Potato Soup you’ve ever had!

How to Prepare Loaded Baked Potato Soup

Okay, so you’ve got your ingredients all lined up? Awesome! Now comes the fun part – turning them into this incredible Loaded Baked Potato Soup. Don’t be intimidated; it’s really just a few simple steps, and the payoff is HUGE. We’re going to build layers of flavor, from that smoky bacon to the rich, creamy base. Just follow along, and you’ll have a pot of pure comfort ready in no time. It might seem like a few different things are happening, but they all come together beautifully at the end. Patience is key, especially when we get to the creamy part!

Step-by-Step Instructions for Loaded Baked Potato Soup

Let’s get cooking! Here’s exactly how I make this magic happen:

First up, bake those potatoes! You need that true baked potato flavor. Preheat your oven to 400°F (200°C). Give your potatoes a good scrub, maybe prick them a few times with a fork, and pop them in the oven. Let them bake for about an hour, or until they’re nice and tender when you squeeze ’em (carefully!). Let them cool just a little bit so you can handle them easily, then scoop out all that fluffy potato goodness. You can save the skins for crispy potato skins later – don’t waste ’em!
Time for the bacon! While the potatoes are doing their thing, grab a big, heavy pot or a Dutch oven – this is where all the action will happen. Cook your bacon over medium heat until it’s beautifully crispy. Get it just how you like it! Pull the bacon out and set it aside on a paper towel to drain. BUT, and this is important, leave about 2 tablespoons of that glorious bacon grease in the pot. That’s flavor gold right there.
Sauté the aromatics. Toss your chopped yellow onion into the pot with the bacon drippings. Cook them until they’re softened and translucent, maybe about 5 minutes. Then, add your minced garlic and cook for just another minute. You’ll smell that amazing garlic aroma – that’s how you know it’s ready. Don’t let the garlic burn!
Build the roux. This is what thickens your soup and makes it so wonderfully creamy. Melt your 1/4 cup of butter in the pot with the onions and garlic. Once it’s melted and bubbly, whisk in the 1/4 cup of all-purpose flour. Keep whisking and cook for about a minute. You’re cooking out that raw flour taste.
Pour in the liquids. Now, gradually whisk in your chicken broth and milk. Do it slowly, little by little, whisking constantly to make sure there are no lumps. You want a nice, smooth base. Bring this mixture to a gentle simmer, stirring every now and then.
Add the potato and blend! Scoop that baked potato flesh right into the pot. Stir it around to break it up a bit. Now, for that silky texture! You can either use an immersion blender right in the pot (careful of splatters!) and blend until it’s smooth, or carefully transfer the soup in batches to a regular blender. Blend until it’s as smooth as you like it. I like mine pretty smooth, but a few little potato chunks are totally fine too!
Finish it off with dairy and cheese. Turn the heat down to low. Stir in the heavy cream, shredded cheddar cheese, and sour cream. Season generously with salt and black pepper to taste. Heat the soup gently, stirring until the cheese is completely melted and everything is heated through. This is CRUCIAL: DO NOT BOIL the soup once you’ve added the dairy and cheese. Gentle heat is your friend here. Boiling can make it curdle.
Serve and enjoy! Ladle that beautiful, creamy Loaded Baked Potato Soup into bowls. Now for the fun part – the toppings! Pile on that crumbled crispy bacon you set aside, maybe a little more shredded cheese, and definitely those fresh chopped chives.

And there you have it! A pot of the most comforting, delicious Loaded Baked Potato Soup ready to warm your soul.

Tips for Making the Best Loaded Baked Potato Soup

Okay, you’ve got the steps down, but here are a few little tricks I’ve picked up over the years to make sure your Loaded Baked Potato Soup goes from good to absolutely *amazing*:

Potato Power: Stick with russet potatoes! They really give you that fluffy texture when baked, which is perfect for soup. Other types might make it too gummy.
Thickness is Key: Want it thicker? You can always add a little cornstarch slurry (mix a tablespoon of cornstarch with a tablespoon of cold water) at the end, stirring it in gently over low heat until it thickens. Or, honestly, just use a little less broth initially if you know you like it super thick.
Taste and Adjust: Don’t be shy with the salt and black pepper! Potato soup needs good seasoning. Taste it before serving and add more if needed. Sometimes a little pinch of cayenne or smoked paprika can add a nice little kick too.
Blending Bliss: Whether you use an immersion blender or a regular one, blend until you get the texture *you* like. Some people love it perfectly smooth, while others don’t mind a few small potato chunks. It’s your soup!

Follow these little tips, and your Loaded Baked Potato Soup will be a guaranteed hit!

Ingredient Notes and Substitutions for Your Loaded Baked Potato Soup

While I think sticking to the recipe is best for that classic Loaded Baked Potato Soup flavor, sometimes you gotta work with what you’ve got, right? Or maybe you have dietary needs! Here are a few notes and ideas:

Cheese Swap: Cheddar is classic, but feel free to use Monterey Jack, a Colby-Jack blend, or even some smoked Gouda for a twist!
Dairy Alternatives: You can use dairy-free milk and cream alternatives, but the texture might be slightly different. A cashew cream or even coconut milk (though it will add a slight flavor) could work. Just be mindful of how they heat.
Vegetarian Version: Skip the bacon entirely and use vegetable broth instead of chicken broth. You’ll lose that smoky bacon fat flavor, but it will still be a delicious creamy potato soup! You could add some smoked paprika for a hint of smokiness.

Don’t be afraid to play around a little, but remember the basics are there for a reason!

Frequently Asked Questions About Loaded Baked Potato Soup

Got questions about your Loaded Baked Potato Soup? Totally normal! Here are some of the things people often ask:

Q: Can I make this Loaded Baked Potato Soup ahead of time?
Absolutely! This soup actually gets even *better* the next day as the flavors meld. Make it through step 7, let it cool completely, then store it in the fridge. Gently reheat it on the stovetop over low heat, stirring often, making sure not to boil.

Q: How do I store leftovers?
Just let the soup cool down completely, then pop it in an airtight container in the fridge. It’ll be good for 3-4 days.

Q: Can I freeze Loaded Baked Potato Soup?
You *can*, but dairy-based soups can sometimes separate or get a weird texture when frozen and reheated. If you freeze it, do it before adding the heavy cream, cheese, and sour cream (step 8). Thaw it in the fridge, then gently reheat and stir in the dairy and cheese. Or, just freeze the blended potato and broth base and add the dairy when you reheat.

Q: What are the best toppings for Loaded Baked Potato Soup?
Oh gosh, the toppings are half the fun! My favorites are definitely crispy crumbled bacon, more shredded cheddar cheese, and fresh chopped chives. But feel free to go wild! A dollop of extra sour cream, some sliced green onions, or even a sprinkle of crushed potato chips could be fun!

Estimated Nutrition Information

Okay, I know for some folks, knowing the nutritional breakdown is important! While I’m definitely in the “comfort food first” camp, I can give you a rough idea of what you’re looking at with this Loaded Baked Potato Soup recipe. Keep in mind that this is just an *estimate* based on typical ingredients. The exact numbers will change depending on the specific brands you use, how much cheese you pile on (no judgment here!), and how big your “serving” is (mine are usually pretty generous!).

Based on about a 1.5 cup serving, here’s what you might expect:

Calories: Around 550
Sugar: About 5g
Sodium: Around 980mg (using regular broth and bacon)
Fat: Roughly 35g
Saturated Fat: Approximately 18g
Unsaturated Fat: About 15g
Trans Fat: 0g (yay!)
Carbohydrates: Around 35g
Fiber: About 4g
Protein: Roughly 25g
Cholesterol: Around 105mg

Again, please treat this as a general guide! It’s just to give you an idea, not a precise measurement. The most important thing is enjoying this delicious, homemade Loaded Baked Potato Soup!

Enjoy Your Homemade Loaded Baked Potato Soup

Seriously, that’s it! You’ve made a truly incredible pot of Loaded Baked Potato Soup. It’s warm, it’s creamy, and it’s packed with all those yummy, comforting flavors. Go ahead, ladle yourself a big bowl (or two!) and pile on those toppings. You earned it!

I really hope you give this recipe a try. If you do, please come back and let me know how it turned out! Leave a comment below or give it a rating. I love hearing from you and seeing your soup creations!

Loaded Baked Potato Soup: 550 Calories, Rich and Creamy!

Author: goforecipes.com
Total Time: 1 hour 50 minutes
Yield: 6 servings 1x
Diet: None

Print Recipe

Description

Creamy and hearty soup loaded with baked potato flavor and toppings.

Ingredients

Scale

4 large russet potatoes
8 slices bacon
1 cup chopped yellow onion
2 cloves garlic, minced
6 cups chicken broth
1 cup milk
1/2 cup heavy cream
1/4 cup all-purpose flour
1/4 cup unsalted butter
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped fresh chives
Salt and black pepper to taste

Instructions

Preheat oven to 400°F (200°C). Bake potatoes for 1 hour, or until tender. Let cool slightly, then scoop out the flesh, reserving the skins for another use if desired.
While potatoes bake, cook bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon, reserving 2 tablespoons of drippings in the pot. Crumble bacon and set aside.
Add onion to the pot with bacon drippings and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
Melt butter in the pot. Whisk in flour and cook for 1 minute, stirring constantly.
Gradually whisk in chicken broth and milk until smooth. Bring to a gentle simmer, stirring occasionally.
Add the baked potato flesh to the pot and stir to combine. Use an immersion blender or transfer soup in batches to a blender and process until smooth.
Stir in heavy cream, cheddar cheese, sour cream, salt, and pepper. Heat gently until cheese is melted and soup is heated through. Do not boil.
Serve hot, garnished with crumbled bacon, more shredded cheese, and fresh chives.

Notes

For a thicker soup, use less broth or add more flour to the roux.
Adjust the amount of cheese and sour cream to your preference.
This soup can be made ahead of time and reheated gently.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 550
Sugar: 5g
Sodium: 980mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 25g
Cholesterol: 105mg

Keywords: loaded baked potato soup, potato soup, creamy soup, comfort food