Everyone has their comfort food, and for me, it’s a steaming bowl of Loaded Baked Potato Soup. The creamy texture, hearty potatoes, and that irresistible combination of bacon and cheese make it a dish that’s perfect for any chilly evening. Whether you’re whipping this up for a cozy weeknight dinner or serving it at a festive gathering, this soup is sure to warm your heart and satisfy your taste buds.
Loaded Baked Potato Soup
- Total Time: 35
- Yield: 4 servings
- Diet: Vegetarian optional
Description
A creamy and hearty soup loaded with flavors of baked potatoes, bacon, and cheese—perfect for cold evenings.
Ingredients
- 6 large russet potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 6 cups milk
- 2 cups chicken broth
- 1 1/2 cups shredded sharp cheddar cheese
- 8 strips bacon, cooked and crumbled
- 1 cup sour cream
- 1/2 cup chopped green onions
- Salt and black pepper to taste
Instructions
- Boil the cubed potatoes in a large pot until fork-tender, about 10-15 minutes. Drain and set aside.
- Melt the butter over medium heat in the same pot. Gradually add the flour while stirring constantly to form a roux. Cook for about 2-3 minutes until bubbly.
- Whisk in the milk and chicken broth until the mixture thickens and bubbles, roughly 5-7 minutes.
- Stir in the cooked potatoes, mashing them slightly while keeping some chunks for texture.
- Add shredded cheddar cheese and most of the bacon (reserve some for garnish). Stir until the cheese melts.
- Mix in the sour cream and chopped green onions, then season with salt and pepper.
- Simmer the soup for another 5-10 minutes to meld the flavors.
- Serve hot, garnished with extra cheese, bacon, and green onions.
Notes
For a creamier texture, substitute russet potatoes with Yukon Gold. For a vegetarian version, use vegetable broth instead of chicken broth and omit bacon.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American
What Makes This Recipe Special
Why Try This Dish
This Loaded Baked Potato Soup stands out for several reasons. First, it brings together the flavors of a classic baked potato, all in one deliciously creamy bowl. It’s not just pleasing to the palate; it’s also incredibly hearty, making it an ideal choice for cold weather or when you want something comforting after a long day.
Moreover, it’s straightforward to make—perfect for novice chefs and busy families. This recipe is budget-friendly, ideal for meal prepping, and can be tailored to individual tastes, whether that means adding extra cheese or swapping bacon for a vegetarian option.
“This soup has quickly become a family favorite! Deliciously creamy and loaded with flavor. Perfect for cozy nights!” — Sarah, a happy home cook.
Step-by-Step Overview of Cooking Process
How to Make Loaded Baked Potato Soup
Creating this delightful soup is a smooth process. Let’s break it down:
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Gather These Ingredients
To get started, you’ll need:
- 6 large russet potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 6 cups milk
- 2 cups chicken broth
- 1 1/2 cups shredded sharp cheddar cheese
- 8 strips bacon, cooked and crumbled
- 1 cup sour cream
- 1/2 cup chopped green onions
- Salt and black pepper to taste
Feel free to swap out russet potatoes for Yukon Gold if you prefer a creamier texture or substitute vegetable broth for a vegetarian version.
Directions to Follow
- Start by boiling the cubed potatoes in a large pot until fork-tender, which should take about 10-15 minutes. Once they’re ready, drain them and set aside.
- In that same pot, melt the butter over medium heat. Gradually add the flour while stirring constantly to form a roux. Cook the roux for about 2-3 minutes until it’s bubbly but not browning.
- Carefully whisk in the milk and chicken broth until the mixture thickens and bubbles, roughly 5-7 minutes.
- Stir in the cooked potatoes, using a potato masher to smash them slightly while maintaining some chunks for texture.
- Add in the shredded cheddar cheese and most of the bacon (save some for garnish!). Stir until the cheese melts into the soup.
- Mix in the sour cream and chopped green onions, then season with salt and pepper to taste.
- Allow the soup to simmer for another 5-10 minutes so the flavors can meld beautifully.
- Serve hot, garnishing with extra cheese, bacon, and green onions for an attractive presentation.
Best Ways to Enjoy It
Serving Suggestions
This Loaded Baked Potato Soup can be a meal on its own, but you might want to consider pairing it with a light salad or some crusty bread for a satisfying dinner experience. For an extra touch, try a sprinkle of smoked paprika or a drizzle of olive oil before serving.
How to Store & Freeze
Keeping Leftovers Fresh
For any leftovers, allow the soup to cool completely before transferring it into airtight containers. It will last in the refrigerator for up to three days. If you want to keep it longer, consider freezing it. Use freezer-safe containers and make sure to leave some space for expansion. This soup can be frozen for up to two months. When reheating, do so gently on the stove or in the microwave, adding a splash of milk if it thickens too much.
Helpful Cooking Tips
Tricks for Success
- Roux Tip: Ensure your butter is melted before adding the flour to prevent clumping.
- For Creaminess: You can blend part of the soup with an immersion blender for a smoother texture if desired.
- Cheese Choice: Experiment with different cheeses. Pepper jack adds a nice kick if you prefer a spicier soup.
Creative Twists
Recipe Variations
Feel free to customize this soup! Add in vegetables like corn or broccoli for a fresh twist, or use sweet potatoes for a unique flavor. If you’re looking for a healthier alternative, you can substitute Greek yogurt for sour cream or completely omit the bacon for a vegetarian version.
Your Questions Answered
Common FAQs
Q: Can I make this soup in advance?
A: Yes! This soup can be prepared a day ahead. Just reheat gently on the stove before serving.
Q: What if I don’t have chicken broth?
A: Vegetable broth is a great substitute, and for a richer flavor, consider using beef broth.
Q: How do I store leftovers safely?
A: Make sure to let the soup cool completely before placing it in airtight containers. Keep it in the fridge for up to three days, or freeze for longer storage.
With this Loaded Baked Potato Soup, you have a recipe that is not only easy to whip up but also entirely adaptable to your tastes and dietary needs. Enjoy!