loaded baked potato soup

Name: Loaded Baked Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 pounds Russet potatoes (peeled and diced); 0.5 cup Butter; 1 cup Onion (chopped); 0.5 cup Celery (chopped); 0.5 cup Garlic (minced); 4 cups Chicken broth; 2 cups Milk (whole); 1 cup Heavy cream; 1 cup Cheddar cheese (shredded); 0.5 teaspoon Salt (to taste); 0.25 teaspoon Black pepper (to taste); 0.5 cup Bacon (cooked and crumbled); 0.5 cup Green onions (chopped); 0.5 cup Sour cream

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Oh, this loaded baked potato soup! It’s more than just a recipe; it’s a hug in a bowl, a memory from my childhood, and honestly, my absolute go-to when the weather outside is frightful or when I just need something ridiculously comforting. You know those nights when you’re staring into the fridge, and nothing quite hits the spot? This is what I make. It’s so creamy and flavorful, packed with all the goodies you’d expect from a loaded baked potato, but in soup form. Honestly, it’s a game-changer. My kids ask for this loaded baked potato soup at least once a month, and my husband, well, he’d probably eat the entire pot himself if I let him. It’s like the ultimate comfort food, but so much easier than actually baking a dozen potatoes. If you’ve ever loved a really good creamy chicken noodle or a hearty lentil soup, prepare to have your mind blown by this potato superstar. It’s truly special, and I can’t wait to share it with you!

What is a loaded baked potato soup?

So, what exactly *is* loaded baked potato soup? Think of your favorite loaded baked potato – you know, the one with all the cheesy, bacony, sour-creamy goodness? Now, imagine all of that, but in a wonderfully smooth, rich, and hearty soup. That’s it! It’s essentially deconstructed baked potato goodness blended into a soul-warming broth. The name itself tells you everything: it’s loaded. We’re talking potatoes, of course, but then we pile on the classic toppings, like crispy bacon, sharp cheddar cheese, and a dollop of sour cream or Greek yogurt. It’s the kind of dish that feels incredibly decadent and satisfying without being overly complicated. It’s a celebration of simple, wholesome ingredients coming together to create something truly spectacular. It’s rustic, it’s comforting, and it’s pure joy in every single spoonful.

Why you’ll love this recipe?

There are so many reasons why I absolutely adore this loaded baked potato soup, and I just know you’re going to fall in love with it too! First off, the **flavor**. Oh my goodness, the flavor! It’s deeply savory, perfectly creamy, and every bite is a delightful medley of textures. You get the tender potatoes, the salty crunch of bacon, the sharp tang of cheese, and that luscious, velvety soup base. It’s just pure, unadulterated comfort. Then there’s the **simplicity**. Seriously, this is one of those recipes that looks fancy and tastes gourmet, but it’s surprisingly easy to whip up. Even if you’re not a seasoned chef, you can totally nail this. It’s perfect for a weeknight when you’re short on time but still want something amazing. Plus, it’s incredibly **cost-efficient**. Potatoes are such an affordable staple, and the other ingredients are pretty standard pantry items. It feels like a splurge, but it won’t break the bank. And its **versatility**? Amazing! You can totally customize it to your liking. Don’t like one of the toppings? Swap it out! Want more heat? Add some jalapeños! This recipe is a fantastic base, but it’s also a canvas for your own culinary creativity. What I love most about this particular loaded baked potato soup is how it hits all the right notes – it’s rich, it’s satisfying, and it always brings smiles to the table. It’s a true crowd-pleaser that never disappoints.

How do I make a Loaded Baked Potato Soup?

Quick Overview

Making this incredible loaded baked potato soup is a straightforward process that yields incredibly rewarding results. We start by cooking our potatoes until they’re perfectly tender, then blending them into a velvety base with some savory aromatics and creamy goodness. We’ll stir in cheese, bacon, and your favorite toppings to create that signature “loaded” experience. The beauty of this method is that it transforms humble potatoes into a luxurious soup that’s both satisfying and incredibly easy to prepare, even on a busy weeknight. It’s all about layering those classic baked potato flavors into a comforting bowl.

Ingredients

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2 lbs Russet potatoes, peeled and cut into 1-inch cubes (Russets are my favorite for their fluffy texture when cooked and blended.)
1 tablespoon olive oil or unsalted butter
1 large yellow onion, finely chopped (A sweet onion works beautifully here too.)
2 cloves garlic, minced (Fresh garlic is a must for that punch of flavor.)
4 cups chicken broth or vegetable broth (Low-sodium is best so you can control the saltiness.)
1 cup milk (whole milk or half-and-half for extra creaminess, but 2% works fine too. I’ve even tested this with unsweetened almond milk for a dairy-free version, and it was surprisingly delicious and creamy!)
Salt and freshly ground black pepper to taste

For the “Loaded” Goodness:
1 cup shredded sharp cheddar cheese (plus more for topping!)
1/2 cup crumbled cooked bacon (Save some for garnish!)
1/4 cup sour cream or plain Greek yogurt (for extra tang and creaminess)
Optional: Chopped chives or green onions for garnish

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Start by getting your potatoes ready. Peel them if you prefer a smoother soup, or leave the skins on for a more rustic texture – your choice! Cut them into roughly 1-inch cubes so they cook evenly. This size is perfect for boiling and then blending.

Step 2: Mix Dry Ingredients

This step is really about sautéing our aromatics before we add the potatoes and liquid. Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 3: Mix Wet Ingredients

Add the cubed potatoes to the pot with the onions and garlic. Pour in the chicken or vegetable broth. Make sure the potatoes are mostly submerged. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the potatoes are very tender when pierced with a fork. This is key for a smooth soup!

Step 4: Combine

Once the potatoes are tender, it’s time to make it creamy. You can use an immersion blender directly in the pot to blend until mostly smooth, leaving a few small potato chunks for texture if you like. Alternatively, carefully ladle about half of the soup mixture into a regular blender (be cautious when blending hot liquids – vent the lid and cover with a towel), blend until smooth, and then return it to the pot. Stir in the milk, cheese, and sour cream/Greek yogurt until the cheese is melted and the soup is wonderfully creamy. Season generously with salt and pepper. Remember, the cheese and bacon will add salt, so taste as you go!

Step 5: Prepare Filling

While the soup is simmering or you’re blending it, make sure your bacon is cooked and crumbled. I love to cook mine until it’s extra crispy, as it adds a fantastic crunch to the finished soup. If you’re using chives or green onions, give them a quick chop.

Step 6: Layer & Swirl

This step is all about the “loaded” part! Ladle the hot soup into bowls. Then, sprinkle generously with crumbled bacon, more shredded cheddar cheese, and a dollop of sour cream or Greek yogurt. Finish with a scattering of fresh chives or green onions for a pop of color and freshness.

Step 7: Bake

This soup isn’t baked; it’s simmered and assembled! The magic happens on the stovetop and in the bowl. No oven required for this gem!

Step 8: Cool & Glaze

Let the soup rest for just a minute or two after you’ve assembled the toppings, allowing the cheese to melt slightly into the hot soup. This isn’t so much a cooling and glazing process as it is a final assembly for immediate enjoyment.

Step 9: Slice & Serve

Serve this loaded baked potato soup immediately while it’s hot and creamy. It’s perfect on its own, or you can serve it with some crusty bread for dipping. Enjoy every comforting spoonful!

What to Serve It With

This loaded baked potato soup is so hearty and satisfying on its own, it truly doesn’t *need* anything else. But if you’re looking to round out a meal or add a little something extra, I’ve got some ideas that my family loves! For **breakfast**, it’s a bit unconventional, but a small bowl alongside some fluffy scrambled eggs and a side of toast is surprisingly delicious. It’s like a savory breakfast that keeps you full all morning. For **brunch**, this soup is a star! I love to serve it alongside a light salad with a vinaigrette to cut through the richness, or perhaps some mini quiches. A sparkling cider or a mimosa pairs wonderfully. For a more casual **dessert** after a lighter meal (or if you’re just feeling truly decadent), a small scoop of this soup can be a surprisingly delightful starter before a sweet treat, like a piece of apple pie or some cookies. And for those **cozy snacks** or light lunches, it’s perfect with a simple grilled cheese sandwich. The classic pairing is truly unbeatable! My kids also love it with some simple crackers for dipping – they’ll sit and munch on those while I ladle out their bowls.

Top Tips for Perfecting Your Loaded Baked Potato Soup

Okay, let’s talk about making this loaded baked potato soup absolutely perfect, every single time. I’ve made this soup more times than I can count, and I’ve picked up a few tricks along the way. For the potatoes, **Russets** are definitely my go-to. They have a lovely starchy quality that makes the soup incredibly creamy when blended. Don’t overcook them initially, but make sure they are fork-tender before you blend. When it comes to **sautéing the onions**, I like to get them nice and soft and slightly sweet, which builds a beautiful flavor foundation. And don’t skip the garlic – it adds a lovely depth! When blending, I often like to leave a tiny bit of texture. You can achieve this by not over-blending or by blending only about two-thirds of the soup and then stirring it back in with the unblended portion. It adds a nice mouthfeel. For the **cheese**, sharp cheddar is my favorite because it has a really robust flavor that stands up well to the other ingredients. If you use a mild cheddar, you might find the soup a little bland. Make sure it’s shredded nice and fine so it melts smoothly into the soup. As for the **bacon**, crispy is best! I usually cook mine in a skillet until it’s crackling good, then drain it on paper towels before crumbling. This ensures you get that delightful crunch in every bite. If you’re feeling adventurous with **swirl customization**, you can reserve a little bit of melted cheddar and a dollop of sour cream to swirl on top *after* you’ve added the bacon and cheese, creating a beautiful marbled effect. For **ingredient swaps**, if you don’t have chicken broth, vegetable broth is a fine substitute, but it will lend a slightly different flavor profile. You can also use heavy cream or half-and-half instead of milk for an even richer soup, but honestly, whole milk is usually plenty decadent for me. **Baking tips** aren’t really applicable here since it’s a stovetop soup, but if you wanted to bake your potatoes separately first, you absolutely could! It would give them a more intense baked flavor. Just scoop out the flesh and proceed with the blending step. Finally, don’t be afraid to adjust the **seasoning**. Salt and pepper are crucial, and tasting as you go is essential. The amount of salt needed will depend on your broth and how salty your bacon is.

Storing and Reheating Tips

One of the best things about this loaded baked potato soup is how well it stores and reheats, making it perfect for leftovers. When storing at **room temperature**, I usually don’t recommend leaving it out for more than two hours. For freshness maintenance, once it’s cooled down a bit, transfer it to an airtight container. If you’re planning to refrigerate it, it will keep beautifully for about 3-4 days in an airtight container in the refrigerator. The flavors actually meld and deepen overnight, so sometimes it tastes even better the next day! For **freezer instructions**, this soup freezes wonderfully. I like to freeze it without the toppings (bacon, cheese, sour cream) to preserve their texture. Portion it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It should last for about 2-3 months in the freezer. To thaw, simply transfer it to the refrigerator overnight. When reheating, you can do so gently on the stovetop over low heat, stirring occasionally, until heated through. You might need to add a splash of milk or broth to loosen it up. Alternatively, you can microwave individual portions. Remember to add your fresh toppings like bacon, cheese, and sour cream *after* reheating for the best texture and flavor. For **glaze timing advice**, if you’re storing it unfrosted, then obviously the glaze (or toppings in this case) are added at the very end of reheating.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This loaded baked potato soup is naturally gluten-free as long as your chicken or vegetable broth is also gluten-free. The potatoes, dairy, and bacon are all gluten-free ingredients. Just double-check your broth label to be safe. You’re all set for a delicious gluten-free meal!

Do I need to peel the zucchini?

Actually, this recipe doesn’t use zucchini! It’s all about potatoes. For the potatoes, peeling is optional. Leaving the skins on will give your soup a slightly more rustic texture and add a bit of extra fiber and nutrients. If you prefer a super smooth soup, peeling them is the way to go. It’s a personal preference!

Can I make this as muffins instead?

That’s a fun thought! While this is a soup recipe, the concept of loaded baked potato flavors could definitely be adapted into a muffin. You’d likely want to create a thicker potato base, perhaps bake the potatoes first and mash them, then incorporate them into a muffin batter with cheese and bacon bits. It would require a completely different recipe structure and baking time, so while possible, it’s not a direct conversion from this soup recipe.

How can I adjust the sweetness level?

This loaded baked potato soup isn’t typically sweet; its flavor profile is savory and rich. The only sweetness comes naturally from the sautéed onions. If you find it needs a touch more depth that you perceive as sweetness, you can caramelize your onions a little longer until they are a deeper golden brown, or add a tiny pinch (like 1/4 teaspoon) of sugar or a touch of maple syrup when sautéing the onions, though this is rarely needed.

What can I use instead of the glaze?

Since this is a soup and not a baked item, there’s no “glaze” in the traditional sense. The toppings are what make it “loaded”! Instead of the standard cheese, bacon, and sour cream, you could try: a sprinkle of crispy fried onions, some sautéed mushrooms, a dollop of pesto, a sprinkle of smoked paprika for color and flavor, or even some crumbled croutons. Get creative with your favorite savory toppings!

Final Thoughts

Honestly, if you’re looking for a meal that feels like a warm, cozy hug, this loaded baked potato soup is it. It’s proof that you don’t need a ton of fancy ingredients or complicated techniques to create something truly spectacular and satisfying. It’s a recipe that brings people together, sparks joy, and always leaves everyone asking for seconds. I truly hope you give this a try, and when you do, I can’t wait to hear how it turns out for you! If you loved this, you might also enjoy my recipe for creamy tomato soup or my hearty beef stew – they’re also fantastic comfort food staples. Tag me on social media with your creations, or leave a comment below sharing your favorite topping combinations! Happy cooking, and even happier eating!

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