If you’re craving something that feels like a warm, comforting hug in a bowl, this Loaded Baked Potato Soup Recipe will quickly become your new best friend. Imagine rich, creamy potatoes blended to perfection, cozyed up with melted cheddar, crispy bacon, and a touch of green onion freshness. This soup is pure indulgence served with a smile, capturing all the satisfying flavors of a classic loaded baked potato in a hearty, soul-soothing soup form. Once you try this recipe, it’s guaranteed to be a go-to whenever you want to feel warm and pampered from the inside out.
Ingredients You’ll Need
This Loaded Baked Potato Soup Recipe combines simple, everyday ingredients that come together to create an extraordinary bowl of flavor and texture. Each ingredient plays a vital role, from the starchy russet potatoes that provide creamy body to the crisp bacon that adds irresistible crunch and smoky notes.
- 4 large russet potatoes, peeled and diced: These form the hearty base with their creamy, fluffy texture when cooked.
- 1/2 cup butter: Adds richness and helps sauté the aromatics for depth of flavor.
- 1 medium onion, diced: Brings natural sweetness and layers of flavor.
- 3 cloves garlic, minced: Provides a warm, savory kick without overwhelming.
- 1/3 cup all-purpose flour: Essential for thickening the soup to that perfect creamy consistency.
- 4 cups chicken broth: Forms the flavorful liquid base that complements the potatoes beautifully.
- 2 cups milk: Adds smooth creaminess and balances the savory ingredients.
- 1 teaspoon salt: Enhances all the natural flavors in the soup.
- 1/2 teaspoon black pepper: Offers just the right amount of mild heat and complexity.
- 1/2 teaspoon smoked paprika: Introduces a subtle smoky undertone that ties the soup together.
- 1/2 cup sour cream: Contributes a tangy creaminess that brightens the dish.
- 1 cup shredded cheddar cheese: Melts into gooey goodness and gives the soup that classic loaded potato flavor.
- 6 slices bacon, cooked and crumbled: Adds necessary salty crunch and smoky depth.
- 1/4 cup chopped green onions for garnish: Provides a fresh, peppery finish and a pop of color.
How to Make Loaded Baked Potato Soup Recipe
Step 1: Prepare the potatoes
Start by washing and peeling your russet potatoes, then cutting them into small, uniform cubes. This ensures they cook evenly and develop a creamy texture that holds just the right amount of bite.
Step 2: Sauté the aromatics
In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until the onions become translucent and fragrant, about 5 minutes. This step builds a flavorful foundation for the soup that’s hard to resist.
Step 3: Form the roux
Sprinkle the flour over the sautéed onions and garlic, stirring constantly. Cook this mixture for about 2 minutes to eliminate any raw flour taste and create a roux that will thicken your soup beautifully.
Step 4: Add the broth and potatoes
Slowly whisk in the chicken broth, making sure the mixture becomes smooth and lump-free. Then, add the diced potatoes along with salt, black pepper, and smoked paprika. Let everything simmer gently for 15-20 minutes until the potatoes are tender enough to pierce with a fork.
Step 5: Mash some potatoes for texture
Use a potato masher or immersion blender to mash part of the potatoes right in the pot. This technique achieves a creamy texture while leaving some chunks for a satisfying mouthfeel—just like you’d expect from a loaded baked potato.
Step 6: Stir in dairy
Blend in the milk and sour cream, then let the soup warm through for another 5 minutes. Taste and adjust the seasoning as needed—you want the flavors to be balanced and comforting.
Step 7: Add your toppings
Serve your soup piping hot and top with shredded cheddar cheese, crispy bacon crumbles, and fresh chopped green onions. These garnishes bring layers of flavor, texture, and that unmistakable loaded baked potato vibe.
How to Serve Loaded Baked Potato Soup Recipe
Garnishes
Don’t be shy with your toppings! A generous sprinkle of shredded cheddar cheese melting over the warm soup, crispy bacon bits, and vibrant green onions elevate the experience. For a little extra touch, a dollop of sour cream on top adds creaminess and tang.
Side Dishes
This soup is quite satisfying on its own, but pairing it with a crisp green salad or warm crusty bread makes the meal even more delightful. Garlic bread, in particular, works wonderfully to scoop up every last drop.
Creative Ways to Present
Serve the soup in rustic bread bowls to impress your guests with a fun, edible container. You can also ladle it into small cups or jars as appetizers for casual gatherings. Mixing in some roasted corn or chives as finishing touches adds an extra layer of color and flavor.
Make Ahead and Storage
Storing Leftovers
Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. Make sure the soup has cooled completely before sealing it to maintain freshness and prevent spoilage.
Freezing
This Loaded Baked Potato Soup Recipe freezes beautifully. Freeze portions in freezer-safe containers or bags for up to 3 months. Just remember to leave some room for expansion and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking and ensure even warming. You can add a splash of milk if the soup seems too thick after refrigeration or freezing to restore its creamy consistency.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works well if you prefer a vegetarian option or want to keep the flavors lighter. Just choose a good-quality broth to maintain depth of flavor.
Is it possible to make this soup dairy-free?
Yes, you can substitute the butter with olive oil, use a plant-based milk, and swap sour cream for a vegan alternative. The cheddar cheese can also be replaced with dairy-free cheese to keep it indulgent yet suitable for dairy-free diets.
How thick should the soup be?
The ideal texture is creamy and thick enough to coat a spoon but still pourable. Using part mashed and part whole potatoes creates that perfect balance of creaminess and chunkiness, just like a classic loaded baked potato.
Can I add other vegetables?
Of course! Feel free to toss in some corn kernels, diced carrots, or celery to add extra sweetness and texture. Just sauté them with the onions to meld the flavors smoothly.
What can I do if my soup is too thick?
Simply stir in a little more milk or broth when reheating until you reach your preferred consistency. It’s easy to adjust and still keeps all the hearty flavors intact.
Final Thoughts
This Loaded Baked Potato Soup Recipe is pure comfort in a bowl, perfect for chilly days or whenever you want a meal that feels like home. It’s easy to make, packed with flavor, and endlessly satisfying. I truly hope you give it a try and enjoy every cozy spoonful as much as I do!
Print
Loaded Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Loaded Baked Potato Soup is a rich and creamy comfort dish that combines tender chunks of potato with savory cheese, bacon, and a hint of smoky paprika. Perfect for cold days, this soup is easy to make on the stovetop and packed with classic baked potato flavors.
Ingredients
Soup Base
- 4 large russet potatoes, peeled and diced
- 1/2 cup butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Mix-ins and Garnish
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions for garnish
Instructions
- Prepare Potatoes: Wash, peel, and dice the russet potatoes into small, uniform cubes to ensure even cooking throughout the soup.
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, roughly 5 minutes.
- Make Roux: Stir in the all-purpose flour and cook, stirring constantly, for about 2 minutes to form a roux and remove any raw flour taste.
- Add Broth: Gradually whisk in the chicken broth, making sure to break up any lumps, then bring the mixture to a gentle simmer.
- Add Potatoes and Season: Add the diced potatoes to the pot along with salt, black pepper, and smoked paprika. Let it simmer for 15-20 minutes until the potatoes are fork-tender.
- Mash Potatoes: Use a potato masher or immersion blender to mash some of the potatoes in the soup, creating a creamy texture but leaving some chunks for heartiness.
- Add Dairy: Stir in the milk and sour cream, then heat through for an additional 5 minutes. Taste and adjust seasoning if needed.
- Serve and Garnish: Ladle the soup into bowls and top each serving with shredded cheddar cheese, crumbled bacon, and chopped green onions for a flavorful finish.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or replace with smoked paprika for flavor.
- Use low-fat milk or half-and-half to reduce richness if desired.
- Leftover soup can be refrigerated for up to 3 days and reheated on the stovetop.
- To make the soup thicker, mash more potatoes or reduce the amount of broth.
- You can cook bacon in advance and store it separately to maintain crispness when garnishing.
