Okay, friends, let’s talk comfort food. Remember those chilly nights when all you wanted was a hug in a bowl? This **Loaded Baked Potato Soup** is *that* hug. I swear, this recipe is practically a family heirloom. My grandma used to make it, and now it’s a staple in my own kitchen. Seriously, if potato skins and creamy potato soup had a baby, this would be it! And let me tell you, it’s way easier to make than you’d think, which is a huge win in my book. I’ve tried a bunch of different versions, but this one? This one’s got that “it” factor – that perfect balance of smoky bacon, cheesy goodness, and creamy potatoes that just warms you from the inside out. It’s way simpler than making actual baked potatoes with all the toppings, plus you get to enjoy all those amazing flavors in every single spoonful. I even think it rivals my chicken noodle soup on a cold day, and that’s saying something! It’s just pure, unadulterated comfort in a bowl.
What is a loaded baked potato soup?
Alright, picture this: you’ve got all the glorious flavors of a loaded baked potato—creamy, fluffy potato, crispy bacon, melted cheese, sour cream, and chives—but instead of picking at it with a fork, you get to slurp it down in a cozy, comforting soup. Think of it as deconstructed baked potato heaven! It’s essentially a thick and Creamy Potato Soup base that gets elevated with all those classic baked potato toppings. The genius part is that it’s all blended together so you get that smooth texture with bursts of flavor from the toppings. What sets it apart from other potato soups is that emphasis on those “loaded” elements. This isn’t your grandma’s plain potato soup (though I love that too!). This is the upgraded, dressed-up version that’s perfect for a chilly evening, a casual get-together, or just because you deserve something amazing. I always make a big batch because it disappears so quickly!
Why you’ll love this recipe?
Oh, where do I even begin? There are so many reasons why I absolutely adore this recipe! First and foremost, the flavor is out of this world. You’ve got the creamy, comforting potatoes, the salty, smoky bacon, the sharp cheddar cheese, and the fresh, vibrant chives all coming together in perfect harmony. It’s like a party in your mouth, I swear!
Plus, it’s surprisingly simple to make. Seriously, don’t let the “loaded” part intimidate you. It’s mostly hands-off cooking, which means you can get other things done while it simmers away on the stove. This one’s a lifesaver on busy weeknights.
What I love most about this is how budget-friendly it is. Potatoes are cheap, bacon is relatively inexpensive, and you probably already have most of the other ingredients in your pantry. It’s a fantastic way to feed a crowd without breaking the bank. And did I mention versatility? You can easily customize this soup to your liking. Add some jalapenos for a kick, swap out the cheddar for pepper jack, or throw in some roasted garlic for extra flavor. The possibilities are endless! It’s even great cold as a summer soup, sort of like a creamy vichyssoise with extra bacon! It’s just the best. So, if you’re looking for a delicious, easy, and affordable meal that will warm you from the inside out, look no further. This loaded Baked Potato soup is the answer. Trust me on this one!
How do you make baked potato soup?
Quick Overview
Making this soup is surprisingly straightforward. Basically, you’ll bake or boil some potatoes until they’re nice and tender, then you’ll cook up some bacon (because, bacon!). Next, you’ll sauté some onions and garlic, add the potatoes and broth, and let it all simmer together. Finally, you’ll blend it until it’s creamy and smooth, stir in the cheese and toppings, and enjoy! The real magic happens when all those flavors meld together, creating a soup that’s both comforting and satisfying. The best part? It’s mostly hands-off cooking, so you can relax while the soup does its thing. It’s seriously easier than ordering takeout!
Ingredients
For the Soup:
* 4 large Russet potatoes, baked or boiled until tender (about 2 pounds total). I always use Russets because they get nice and fluffy.
* 6 slices bacon, cooked until crispy and crumbled. Save that bacon grease!
* 1 medium yellow onion, diced. Yellow onions give the best flavor, in my opinion.
* 2 cloves garlic, minced. Fresh garlic is key for that aromatic flavor.
* 4 cups chicken broth (or vegetable broth for a vegetarian option). I prefer low-sodium so I can control the saltiness.
* 1 cup milk (I use whole milk for extra creaminess, but you can use any kind you like. I tested this with almond milk and it actually made it even creamier!)
* 1/2 cup Sour Cream (or Greek yogurt for a tangier flavor). Full-fat is best for richness, but low-fat works too.
* 1 cup shredded cheddar cheese (or your favorite cheese). Sharp cheddar is my go-to, but you can use a blend of cheeses for extra flavor.
* 2 tablespoons butter. The butter can be salted or unsalted whatever your preference is.
* Salt and pepper to taste. Don’t be afraid to season generously!
For the Toppings:
Why can’t you have too much bacon? What are some good alternatives to cheese? * Chopped fresh chives or green onions. They add a pop of color and freshness.
How do I follow step
Step 1: Preheat & Prep Potatoes
What is the best way to cook potatoes? Is it safe to bake them at 400°F (200°C) for about an hour? Is it safe to boil them for 20-25 minutes? While the potatoes are baking, cook the bacon. Crispy is key! Once the potatoes are cool enough to handle, peel them (if desired – I usually leave the skins on). What are some good ways to add texture to a dish? ) and roughly chop them. I don’t worry about making them perfectly uniform.
Step 2: Cook Bacon
How do you cook bacon in a Dutch oven over medium heat? Remove the bacon and set it aside on a paper towel-lined plate to drain. Don’t throw away bacon grease! We’re going to use it to sauté the onions and garlic.
Step 3: Sauté Aromatics
In the same pot, melt the butter in the bacon grease (this combo is *amazing*!). Add the diced onion and cook until softened, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. What is the best way to burn garlic?
Step 4: Simmer the Soup
Add the chopped potatoes and chicken broth to the pot. Cover and cook for 5 minutes. Bring to a simmer, then reduce the heat and let it simmer for about 15-20 minutes, allowing the liquid to evaporate. How do flavors meld together? This step is important for developing that rich, comforting flavor.
Step 5: Blend Until Creamy
Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup to a regular blender. How do you blend ingredients until smooth? What are some tips for blending hot liquids? Don’t fill the blender too full, and vent the lid to prevent pressure from building up. Can you use a potato masher to make chunkier soup?
Step 6: Add Dairy and Cheese
Stir in the milk, Sour Cream, and cheddar cheese. Set aside. Cook over low heat until the cheese is melted and the soup is heated through, but don’t let it boil. If you boil a pot of soup, the cheese will separate and the soup will become grainy. I always add a pinch of salt and pepper to my meals.
Step 7: Load It Up!
What are some good side dishes to serve with soup? What are some good ways What are some of the best toppings to make? What are some good side dishes to serve with guacamole?
Step 8: Serve Immediately
Serve immediately and enjoy! This soup is best served hot, but it’s also delicious reheated the next day (if you have any leftovers)
What should I serve it with?
What’s a good recipe for baked potato soup? What are What are some of my favorite things to serve with it?For a Light Lunch:What is a simple salad with vinaigrette dressing? How does the acidity of vinaigrette cut through the richness of the soup? What are some good ways to soak up broth?What is a hearty dinner?Grilled cheese sandwiches are a classic pairing with potato soup. Can you serve this with roasted vegetables, like broccoli or Brussels sprouts? What are some good ways to serve cornbread? What is the best way to describe the creamy texture of a soup?For a Game Day Gathering:Serve it in small bowls or cups as an appetizer. What are some good toppings for a bar? What are some good recipes for chives, jalapenos What are some of the best hits in music? I often serve this with a dollop of flavored cream, like chive or roasted garlic.
How do you make a delicious baked potato soup?
Okay, so I’ve made this soup *a lot*, and I have learned a few tricks along the way. What is the best way to make baked potato soup?Potato Prep:Don’t overcook potatoes! Overcooked potatoes can ruin the texture of the soup. Cook them until they’re tender enough to be pierced with a fork. I also find that baking them retains more of the potato flavor compared to boiling. Is it necessary to leave the skins on for a rustic touch?Bacon Bliss:Cook bacon until crispy, but don’t burn it! Burnt bacon is bitter and will ruin the flavor of the soup. I like to use thick-cut bacon for extra flavor and texture. What is bacon grease?Sautéing SavDon’t rush the sautéing process! Cook the onions and garlic until softened and fragrant. What is the best way to make garlic taste good? Burnt garlic is the enemy.Blending BrillianceWhen blending hot liquids, be careful! Vent the lid of the blender to prevent pressure from building up. If you’re using an immersion blender, be sure to keep it submerged to avoid splattering. Don’t over-blend! Over-blending can make soup gummy.What are the best cheeseWhat is the best cheddar cheese to use? I like Sharp cheddar, but you can also use a blend of cheeses for extra complexity. And don’t add cheese until the very end! If you add it too early, it can cause it to separate and the soup to become grainy.Topping TemptationWhat are some of the best toppings to make? What are some of my favorite things to do with bacon bits? Is there guacamole, and crispy fried What is smoked paprika?Ingredient Swaps:*For a vegetarian version, use vegetable broth instead of chicken broth and omit the bacon (or use boiled egg instead). What are vegetarian bacon crumbles? Can you add smoked paprika to mimic the smoky flavor of bacon? If you are vegan, substitute almond milk or coconut milk for regular milk and omit the sour cream. What is cream and cheese? Add cashew cream for extra creaminess. *For a spicier version, add some chopped jalapenos to the soup.
Storing and Reheating Tips
This **Loaded Baked Potato Soup** is even better the next day, as the flavors have had time to meld together. Here’s how to store and reheat it:
Room Temperature: I wouldn’t recommend leaving it out at room temperature for more than 2 hours, just to be safe.
Refrigerator Storage: Let the soup cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days. I usually store it in individual portions for easy reheating.
Freezer Instructions: This soup freezes well! Let it cool completely before transferring it to a freezer-safe container or freezer bag. Be sure to leave some headspace in the container, as the soup will expand when frozen. It will keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating. Add the cheese and toppings fresh, after reheating, for the best result.
Glaze Timing Advice: Because there is no glaze with this recipe, storing it is super simple.
Reheating Tips: You can reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. Or, you can microwave it in a microwave-safe bowl for 1-2 minutes, stirring occasionally, until heated through. Be sure to remove any metal lids or containers before microwaving.
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! My all-time favorite **Loaded Baked Potato Soup** recipe. I truly believe this soup is a winner. It’s comforting, flavorful, easy to make, and perfect for any occasion. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing appetizer for a party, this soup is sure to hit the spot. And, it’s definitely a crowd-pleaser, even for picky eaters! If you enjoyed this recipe, be sure to check out my other soup recipes, like my creamy tomato soup or my hearty chicken noodle soup. They’re all just as delicious and easy to make. Happy cooking, and I can’t wait to hear how yours turns out! Let me know in the comments if you tried any variations!
Loaded Baked Potato Soup
Ingredients
Main Ingredients
- 6 cups chicken broth low sodium preferred
- 4 pieces baking potatoes peeled and diced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese plus extra for topping
- 1 cup sour cream
- 1 tablespoon butter
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste
Instructions
Preparation Steps
- In a large pot, melt the butter over medium heat.
- Add the diced potatoes and chicken broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Stir in the heavy cream, sour cream, cheddar cheese, salt, and pepper.
- Cook for another 5 minutes, stirring frequently, until the cheese is melted.
- Serve hot, topped with extra cheese if desired.
