Introduction:
There’s nothing quite like a comforting bowl of Loaded Baked Potato Soup. This creamy and hearty soup brings all the flavors of a classic loaded baked potato—cheese, bacon, green onions, and sour cream—into one delicious and warming dish. Perfect for cold days, family dinners, or any time you crave something cozy and satisfying, this recipe is a must-try. With tender potatoes, a rich broth, and all your favorite toppings, this soup is guaranteed to become a family favorite!
Ingredients:
- 4 large potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- ½ cup unsalted butter
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk (or heavy cream for a richer soup)
- 1 ½ cups shredded cheddar cheese (plus extra for topping)
- 1 cup sour cream
- ½ cup cooked and crumbled bacon (plus extra for topping)
- 4 green onions, chopped (for topping)
- Salt and black pepper to taste
- Optional toppings: Extra cheddar cheese, sour cream, bacon bits, chives
Preparation:
Step 1: Cook the Potatoes
- In a large pot, add the 4 large potatoes and enough water to cover them. Bring to a boil and cook until the potatoes are fork-tender, about 10-12 minutes. Drain and set aside.
Step 2: Sauté the Onions and Garlic
- In the same large pot, melt ½ cup of unsalted butter over medium heat. Add the chopped onion and 2 cloves of minced garlic. Sauté for about 4-5 minutes, or until the onion becomes soft and translucent.
Step 3: Make the Roux
- Sprinkle ⅓ cup of all-purpose flour over the butter, onions, and garlic mixture. Stir constantly for about 1-2 minutes to cook off the raw flour taste. This creates a roux, which will thicken your soup.
Step 4: Add the Broth and Milk
- Gradually whisk in the 4 cups of chicken broth, making sure there are no lumps from the roux. Bring the mixture to a simmer.
- Once the broth is simmering, slowly add the 2 cups of whole milk (or heavy cream), stirring to combine. Continue to cook the soup over medium heat until it thickens, about 5-7 minutes.
Step 5: Add the Potatoes and Cheese
- Return the cooked, cubed potatoes to the pot. Gently mash some of the potatoes with a fork or potato masher to create a slightly chunky texture.
- Stir in 1 ½ cups of shredded cheddar cheese, mixing until the cheese has fully melted and is incorporated into the soup.
Step 6: Stir in Sour Cream and Bacon
- Reduce the heat to low and add the 1 cup of sour cream and ½ cup of crumbled bacon. Stir well to combine. Season the soup with salt and black pepper to taste. Let the soup simmer for another 5 minutes to allow all the flavors to meld together.
Step 7: Serve
- Ladle the soup into bowls and top with extra shredded cheddar cheese, crumbled bacon, and chopped green onions. Add an extra dollop of sour cream if desired for an even creamier finish.
Cooking Notes:
- Texture Preference: If you prefer a creamier soup, mash more of the potatoes. For a chunkier soup, leave most of the potato cubes intact.
- Cheese Options: Feel free to use your favorite type of cheese! Sharp cheddar works great for a bold flavor, but you could also try Monterey Jack or even a combination of cheeses.
- Bacon Substitution: For a healthier option, you can substitute turkey bacon or even omit the bacon for a vegetarian version. If you omit the bacon, add a little smoked paprika to maintain the smoky flavor.
Serving Suggestions:
Serve this Loaded Baked Potato Soup with crusty bread, garlic toast, or a simple green salad for a complete meal. It also pairs beautifully with a side of roasted vegetables or a sandwich if you’re looking to make the meal heartier. This soup is perfect for casual weeknight dinners, game-day gatherings, or even holiday potlucks—just be sure to make enough because it’s always a crowd-pleaser!
Tips:
- Make it Ahead: This soup can be made a day ahead of time and stored in the refrigerator. When reheating, you may need to add a bit more broth or milk to adjust the thickness, as it tends to thicken as it cools.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring occasionally.
- Freezing: While potato-based soups can sometimes become grainy when frozen, this soup freezes fairly well. To freeze, let the soup cool completely and store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop.
- Customizing the Soup: Feel free to experiment with different add-ins such as corn, ham, or even broccoli to make the soup more filling and personalized to your tastes.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information (per serving, based on 6 servings):
- Calories: Approximately 450 kcal
- Protein: 12g
- Sodium: 920mg
Conclusion:
This Loaded Baked Potato Soup is the ultimate comfort food, combining creamy, cheesy goodness with the heartiness of potatoes and the smoky, salty kick of bacon. It’s a perfect way to warm up on a chilly evening and can be easily customized to suit your taste. Topped with all your favorite baked potato fixings, this soup is not only delicious but also a fun and filling meal that everyone will love. So grab your spoon and get ready to dig into this delicious, homemade comfort!
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Loaded Baked Potato Soup Recipe
- Total Time: 45 minutes
Ingredients
Scale
- 4 large potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- ½ cup unsalted butter
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk (or heavy cream for a richer soup)
- 1 ½ cups shredded cheddar cheese (plus extra for topping)
- 1 cup sour cream
- ½ cup cooked and crumbled bacon (plus extra for topping)
- 4 green onions, chopped (for topping)
- Salt and black pepper to taste
- Optional toppings: Extra cheddar cheese, sour cream, bacon bits, chives
Instructions
Step 1: Cook the Potatoes
- In a large pot, add the 4 large potatoes and enough water to cover them. Bring to a boil and cook until the potatoes are fork-tender, about 10-12 minutes. Drain and set aside.
Step 2: Sauté the Onions and Garlic
- In the same large pot, melt ½ cup of unsalted butter over medium heat. Add the chopped onion and 2 cloves of minced garlic. Sauté for about 4-5 minutes, or until the onion becomes soft and translucent.
Step 3: Make the Roux
- Sprinkle ⅓ cup of all-purpose flour over the butter, onions, and garlic mixture. Stir constantly for about 1-2 minutes to cook off the raw flour taste. This creates a roux, which will thicken your soup.
Step 4: Add the Broth and Milk
- Gradually whisk in the 4 cups of chicken broth, making sure there are no lumps from the roux. Bring the mixture to a simmer.
- Once the broth is simmering, slowly add the 2 cups of whole milk (or heavy cream), stirring to combine. Continue to cook the soup over medium heat until it thickens, about 5-7 minutes.
Step 5: Add the Potatoes and Cheese
- Return the cooked, cubed potatoes to the pot. Gently mash some of the potatoes with a fork or potato masher to create a slightly chunky texture.
- Stir in 1 ½ cups of shredded cheddar cheese, mixing until the cheese has fully melted and is incorporated into the soup.
Step 6: Stir in Sour Cream and Bacon
- Reduce the heat to low and add the 1 cup of sour cream and ½ cup of crumbled bacon. Stir well to combine. Season the soup with salt and black pepper to taste. Let the soup simmer for another 5 minutes to allow all the flavors to meld together.
Step 7: Serve
- Ladle the soup into bowls and top with extra shredded cheddar cheese, crumbled bacon, and chopped green onions. Add an extra dollop of sour cream if desired for an even creamier finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: Approximately 450 kcal
- Sodium: 920mg
- Protein: 12g