Loaded Baked Potato Soup Recipe

If there’s a chill in the air or you’re simply craving the ultimate comfort food, look no further than Loaded Baked Potato Soup. This creamy, hearty soup captures all the best flavors of a classic baked potato — smoky bacon, velvety potatoes, and a symphony of savory toppings — in every luscious spoonful. Whether you’re serving it for a cozy family dinner or a laid-back weekend lunch, this soup is guaranteed to become a household favorite.

Loaded Baked Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

One of the many joys of making Loaded Baked Potato Soup is how straightforward the ingredients are. Each one matters, lending its own character — from the crispy bacon to the silky cream and those all-important potatoes, every element has a role to play in crafting a soup that’s both deeply flavorful and irresistibly satisfying.

  • Bacon: Salty, smoky bacon bits build the savory foundation for your soup and add delightful crunch on top.
  • Sweet onion: Sliced thin, onions bring a subtle sweetness that balances the richness of the soup beautifully.
  • Leek: The mild, almost buttery leek offers an extra layer of flavor without overpowering the dish.
  • Celery: Bright and earthy, celery lends a gentle background flavor and a touch of texture.
  • Garlic: Just a couple of cloves add aromatic depth and warmth to every bowl.
  • Flour: This is your soup’s thickener; it helps create that creamy, spoon-coating texture.
  • Russet potatoes: The star! These potatoes get perfectly soft and break down to a dreamy, comforting consistency.
  • Vegetable or chicken stock: Your base for flavor and richness—choose your favorite to suit dietary preferences.
  • Milk: Adds another layer of creaminess, keeping things balanced and not overly heavy.
  • Kosher salt: Essential for seasoning, bringing out all the gorgeous flavors of your ingredients.
  • Fresh ground black pepper: Brings a sharp, peppery brightness to keep each bite interesting.
  • Heavy cream: Pure decadence; this takes your soup to a café-worthy level of richness.
  • Cooked chopped bacon (for garnish): Reserve some bacon from earlier, or crisp up extra for an irresistible topping.
  • Chopped chives: Bright, oniony flavor and a splash of color—perfect for that baked potato finish.
  • Sour cream: Cool, tangy, and classic—spoon a dollop on top for authenticity and creaminess.
  • Shredded cheddar cheese: Melt-in, gooey cheese that brings every bite together like the best loaded potato ever.

How to Make Loaded Baked Potato Soup

Step 1: Crisp the Bacon

Start by heating your Dutch oven or soup pot over medium-high heat. Add those glorious bacon pieces and let them cook until the fat is glistening and the bacon is golden brown and crisp. This is the first layer of flavor and gets your kitchen smelling incredible. Once crisped, scoop the bacon out with a slotted spoon and let it drain on paper towels—you’ll want to save some for garnishing later!

Step 2: Sauté the Aromatics

With the bacon fat still shimmering in the pot, toss in the sliced onion, leek, and celery. Stir to coat, and let everything gently sauté, stirring every so often, for 8 to 10 minutes until the veggies are soft and fragrant. Add the minced garlic, letting it sizzle for just a minute to release all its flavor, but be careful not to let it burn.

Step 3: Create the Base

Sprinkle the flour right over the softened vegetables—a crucial step for thickening your Loaded Baked Potato Soup. Pour in about half a cup of broth, and use a sturdy spoon to scrape up any browned bits from the bottom of the pot. Soon everything will meld together into a smooth, paste-like consistency—this base is pure flavor!

Step 4: Simmer the Potatoes

Now it’s potato time. Add your diced russets to the pot, pour in the remaining broth plus the milk, and season generously with the kosher salt and black pepper. Stir everything together and bring it all to a gentle simmer. Let the potatoes cook for 15 to 20 minutes—you’ll know they’re ready when you can easily mash a chunk with a fork.

Step 5: Puree and Creamify

Once those potatoes are fall-apart tender, pour in the heavy cream. If you love a totally silky texture, blitz the soup with an immersion blender until smooth (you could leave a few rustic chunks if that’s your preference). Taste and tweak the seasoning with extra salt and pepper if you wish—trust your tastebuds here!

Step 6: Garnish and Enjoy

Ladle the hot, creamy soup into bowls, and give it the full Loaded Baked Potato Soup treatment. Pile on that reserved crispy bacon, add a generous handful of cheddar cheese, sprinkle with chives, and finish with a perfect dollop of sour cream. There’s nothing left but to dig in!

How to Serve Loaded Baked Potato Soup

Loaded Baked Potato Soup Recipe - Recipe Image

Garnishes

Garnishing is where this soup comes alive! A classic combination of chopped bacon, shredded cheddar, fresh chives, and a touch of sour cream turns every serving into the complete loaded baked potato experience. Not only does each topping bring extra flavor, but they also add eye-catching color and irresistible texture to your bowl.

Side Dishes

While Loaded Baked Potato Soup shines as a main event, it pairs beautifully with some classic sides. Think warm buttered rolls, crusty sourdough, or even a crisp green salad with a punchy vinaigrette to balance all that creamy richness. If you’re feeding a crowd, a platter of roasted veggies or a simple Caesar salad rounds out the meal perfectly.

Creative Ways to Present

For a fun dinner party or family gathering, set up a “soup bar” with bowls of all the toppings and let everyone build their own masterpiece! You could also serve the soup in small bread bowls, or even offer miniature cups as a cozy appetizer at your next get-together. Presentation is part of the Loaded Baked Potato Soup joy!

Make Ahead and Storage

Storing Leftovers

Leftover Loaded Baked Potato Soup is almost better the next day, as the flavors meld together overnight. Just let the soup cool to room temperature, then transfer it into an airtight container and keep it in the fridge. It’ll be delicious for up to 4 days—just keep those garnishes separate until serving.

Freezing

You absolutely can freeze this soup! Let it cool completely and then ladle into freezer-safe containers, leaving a little space at the top for expansion. Pop in the freezer for up to 3 months. Just note: the creamy texture may change slightly upon thawing, but a good stir while reheating will bring it right back.

Reheating

To reheat, warm the soup gently on the stovetop over medium heat, stirring often so it doesn’t scorch or split. If it’s a bit too thick, just whisk in a splash of milk or broth until you reach your perfect consistency. You can also microwave individual portions—just add your garnishes after it’s heated through.

FAQs

Can I make Loaded Baked Potato Soup vegetarian?

Absolutely! Simply skip the bacon and use vegetable broth. You can also add a little smoked paprika or liquid smoke for that same rich, savory undertone that bacon brings. Load up on extra veggies for more texture and color.

What’s the best potato for this soup?

Russet potatoes are the gold standard for Loaded Baked Potato Soup. They’re starchy enough to break down for a perfectly smooth, creamy soup, but still hold their flavor beautifully. Yukon Golds can work as a buttery alternative if you prefer.

Can I make this gluten-free?

Absolutely! Swap the flour for a gluten-free flour blend or use cornstarch mixed with a little broth to thicken the soup. All the other ingredients are naturally gluten-free, so it’s an easy swap with delicious results.

Can I make Loaded Baked Potato Soup in advance?

This soup is fantastic for making ahead—just prepare as directed, let it cool, and refrigerate. Do add toppings only just before serving to keep them fresh and vibrant. You may need to thin out the soup with a little broth or milk when reheating.

How can I make it extra creamy?

If you love a super-rich soup, stir in an extra splash of heavy cream just before serving, or blend in a small amount of cream cheese for an ultra-luxurious finish. Don’t forget, the toppings like sour cream and cheddar cheese add to that creamy magic in every bowl!

Final Thoughts

If you’re looking for a truly crowd-pleasing, soul-warming meal, give this Loaded Baked Potato Soup a try. It’s the kind of recipe that brings smiles to the table and keeps everyone coming back for seconds. Load it up, make it your own, and discover just how delicious homemade comfort food can be!

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Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup Recipe


  • Author: Ethan
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Indulge in the ultimate comfort food with this rich and creamy Loaded Baked Potato Soup. Packed with savory flavors and topped with crispy bacon, cheddar cheese, chives, and a dollop of sour cream, this soup is a hearty meal on its own or a delicious starter.


Ingredients

Bacon:

    6 slices bacon (cut into ½” pieces)

Vegetable Mix:

    1 large sweet onion (thinly sliced)
    1 large leek (white and light green parts, thinly sliced)
    2 stalks celery (thinly sliced)
    2 cloves garlic (minced)

Soup Base:

    3 tbsp flour
    3 large russet potatoes (peeled, diced (about 2.5 lb potatoes))
    1 quart vegetable or chicken stock
    1 c milk
    1 tsp kosher salt
    1 tsp kosher salt
    ½ tsp fresh ground black pepper
    1 c heavy cream

Garnishes:

    cooked chopped bacon
    chopped chives
    sour cream
    shredded cheddar cheese


Instructions

  1. Cook Bacon: Heat a dutch oven or soup pot over medium-high heat. Add the bacon and cook until golden brown. Remove and set aside.
  2. Saute Vegetables: Add onion, leek, and celery to the pot with bacon fat. Saute until soft. Add garlic and cook briefly.
  3. Add Flour: Sprinkle flour over vegetables. Deglaze with ½ c broth until smooth.
  4. Cook Potatoes: Add potatoes, remaining broth, and milk. Simmer until potatoes are tender.
  5. Blend Soup: Pour in cream and puree the soup until smooth.
  6. Season and Serve: Adjust seasoning, ladle into bowls, and top with garnishes.

Notes

  • You can customize the toppings based on your preference, such as adding crispy fried shallots or a drizzle of hot sauce.
  • This soup can be made ahead of time and reheats well, making it a perfect dish for meal prep.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop, Blender
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 5g
  • Sodium: 950mg
  • Fat: 32g
  • Saturated Fat: 16g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 80mg

Keywords: Loaded Baked Potato Soup, Comfort Food, Soup Recipe, Bacon Potato Soup

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