When cool weather hits, few things are more comforting than a rich, creamy bowl of loaded baked potato soup. This heartwarming dish combines the flavors of a classic baked potato with the soothing qualities of soup—perfect for weeknight dinners or when you need a little pick-me-up. With its savory bacon, tender potatoes, and luscious cream, this recipe has become a staple in my home, evoking cozy memories spent with family around the dinner table.
Loaded Baked Potato Soup
- Total Time: 35
- Yield: 4 servings
- Diet: Omnivore
Description
A rich, creamy bowl of loaded baked potato soup, perfect for cozy weeknight dinners.
Ingredients
- 6 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tbsp butter
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- ½ cup sour cream
- 6 medium russet potatoes, peeled and diced
- 1½ cups shredded cheddar cheese
- Extra cooked bacon, crumbled
- Sliced green onions or chives
- More sour cream
- Cracked black pepper
Instructions
- In a large soup pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, keeping about 2 tablespoons of bacon fat in the pot.
- Add the butter to the remaining bacon fat and let it melt. Sauté the diced onion for 3-4 minutes until soft and translucent. Add garlic and cook for an additional 30 seconds.
- Sprinkle in the flour, stirring for 1–2 minutes to create a roux.
- Gradually whisk in the chicken broth and whole milk, stirring to combine smoothly. Add the diced potatoes and bring to a gentle boil.
- Lower the heat and let simmer for about 15–20 minutes, or until potatoes are fork-tender.
- For added texture, mash some potatoes in the pot. Stir in sour cream and half of the shredded cheddar cheese. Season with salt and pepper.
- Ladle soup into bowls and finish with remaining cheese, crumbled bacon, sliced green onions or chives, and an extra dollop of sour cream. Serve hot.
Notes
For lighter variations, substitute reduced-fat cheese or plant-based milk. Customize your soup with toppings or extra veggies!
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American
Why You’ll Love This Dish
What makes loaded baked potato soup a must-try? Aside from its delightful creaminess and comforting flavors, this recipe is a true culinary delight that appeals to a wide range of palates. It’s perfect for busy weeknights, requiring just under an hour to prepare. Imagine coming home after a long day and treating yourself to a bowl of warm goodness in no time! Plus, it’s budget-friendly and can easily be tailored to fit your family’s tastes.
“I never knew soup could be this satisfying! It’s rich, creamy, and I love the combination of flavors. Everyone in my family asks for seconds!” – A happy home cook
The Cooking Process Explained
Like any great dish, loaded baked potato soup is simple to make if you follow a clear process. What’s in store? We’ll whip up the rich base with bacon and onions, build the soup with potatoes and cream, then finish with all the mouthwatering toppings that make this dish truly special.
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Ingredients
Gather These Items
Base:
- 6 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tbsp butter
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- ½ cup sour cream
- 6 medium russet potatoes, peeled and diced
Toppings:
- 1½ cups shredded cheddar cheese
- Extra cooked bacon, crumbled
- Sliced green onions or chives
- More sour cream
- Cracked black pepper
Feel free to substitute reduced-fat cheese or plant-based milk for lighter variations.
Directions to Follow
- In a large soup pot, cook the chopped bacon over medium heat until crispy. Once done, remove and set aside, keeping about 2 tablespoons of bacon fat in the pot.
- Add the butter to the remaining bacon fat and let it melt. Then, sauté the diced onion for 3-4 minutes until it becomes soft and translucent. Add in the garlic and cook for an additional 30 seconds.
- Sprinkle in the flour, stirring constantly for about 1–2 minutes to create a roux.
- Gradually whisk in the chicken broth and whole milk, stirring to combine smoothly. Then, add the diced potatoes and bring the mixture to a gentle boil.
- Lower the heat and let everything simmer for about 15–20 minutes, or until the potatoes are fork-tender.
- For added texture, mash some of the potatoes right in the pot with a fork or potato masher. Next, stir in the sour cream and half of the shredded cheddar cheese. Season generously with salt and pepper to taste.
- Ladle the soup into bowls and finish with the remaining cheese, crumbled bacon, sliced green onions or chives, and an extra dollop of sour cream. Serve hot, ideally with a side of crusty bread.
Best Ways to Enjoy It
Loaded baked potato soup isn’t just a meal; it’s an experience! Serve it in rustic bowls with a sprinkle of fresh herbs for an appealing presentation. Consider pairing it with homemade garlic bread or a fresh garden salad to complement the rich flavors. You can also serve it as a hearty appetizer at your next gathering—just set up a toppings bar so everyone can customize their bowl!
Keeping Leftovers Fresh
To store your delicious loaded baked potato soup, let it cool to room temperature before transferring it to an airtight container. It will stay fresh in the refrigerator for 3-4 days. To reheat, simply warm it in a pot over low heat, stirring frequently. If you want to freeze it, pour into freezer-safe bags, squeezing out excess air. This soup freezes well but is best eaten within 2-3 months for optimal flavor. When reheating, if the soup seems too thick, add a splash of milk to reach your desired consistency.
Helpful Cooking Tips
- Crispy Bacon: For perfectly crispy bacon, cook it slowly and don’t overcrowd the pan.
- Potato Texture: Mashing some potatoes adds a fantastic texture contrast to the creamy soup; however, leave some chunks for heartiness.
- Fresh Herbs: Add fresh chives or parsley for extra flavor and brightness just before serving.
Creative Twists
Feel free to get creative! Try adding cooked broccoli or cauliflower for a veggie boost. For a spicier kick, incorporate some diced jalapeños or a dash of hot sauce. Vegetarian? Swap the bacon for smoked paprika and use vegetable broth to maintain that smoky flavor. You can also play with different cheese varieties, like pepper jack or gouda, for a unique twist on this cozy classic.
Your Questions Answered
Q: How long does it take to prepare the soup?
A: The entire recipe takes about 35 minutes from start to finish.
Q: Can I use other types of potatoes?
A: While russet potatoes are ideal for their starchy texture, Yukon Gold potatoes also work well in this recipe.
Q: What’s the best way to store leftovers?
A: Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze them for 2-3 months for long-term storage.
With a little practice, you’ll be able to whip up loaded baked potato soup any night of the week, ensuring warm smiles and satisfied appetites around your dinner table! Enjoy your cooking journey!