There’s nothing quite like a big, piping hot bowl of loaded baked potato soup on a chilly winter day. It’s the kind of comfort food that just warms you up from the inside out, you know? I’ll never forget the first time my grandma made it for me – I was probably around 10 years old, and I couldn’t get enough of that creamy, potato-y goodness topped with crispy bacon, shredded cheddar, and tangy sour cream.
I can still picture myself sitting at her kitchen table, dunking hunks of crusty bread into that savory soup, trying my best not to slurp it down too quickly. Grandma would just chuckle and tell me to slow down, that there was plenty to go around. Those are the kinds of memories that stick with you, aren’t they? The ones that make a dish like loaded baked potato soup feel extra special, like it’s not just a meal, but a whole experience.
Nowadays, I make my own version of her recipe, and I have to say, it’s just as good as I remember. Maybe even better, if that’s possible! There’s just something about the way the potatoes get so creamy and the flavors meld together that makes this loaded baked potato soup an absolute must-have in my kitchen.
Why This Loaded Baked Potato Soup Recipe Will Become Your Go-To
The Secret Behind Perfect loaded baked potato soup
The secret to making the best loaded baked potato soup is all in the technique. Sure, the ingredients are important – you need high-quality potatoes, fresh herbs, and the perfect blend of seasonings. But it’s the way you prepare and cook everything that really takes this soup to the next level. I’ve perfected a method that ensures the potatoes get super soft and creamy, while still maintaining just the right amount of texture. And the way I build the flavors, layer by layer, creates a depth that you just can’t get with a basic recipe.
Essential Ingredients You’ll Need
– Russet potatoes: These starchy spuds are the foundation of the soup, giving it that classic baked potato flavor and texture.
– Bacon: Crispy, salty bacon is a must-have topping for loaded baked potato soup. It adds a delicious smoky note.
– Cheddar cheese: Sharp cheddar cheese melts beautifully into the soup, making it extra rich and creamy.
– Sour cream: Tangy sour cream is the perfect finishing touch, adding a cool, refreshing contrast to the hot soup.
– Chives: Fresh chives lend a subtle onion flavor and a pop of color to the dish.
– Chicken or vegetable broth: The broth is the liquid base that brings everything together.
– Butter, flour, milk: These pantry staples help create the luxurious, velvety texture of the soup.
Step-by-Step loaded baked potato soup Instructions
Preparing Your loaded baked potato soup
This loaded baked potato soup recipe is relatively simple to make, but it does require a bit of time and attention to get it just right. In total, you’re looking at about an hour and a half from start to finish, including the time it takes to bake the potatoes. You’ll need a large pot or Dutch oven, a hand mixer or potato masher, and a few basic kitchen tools.
1- Start by preheating your oven to 400°F. Wash the potatoes and prick them a few times with a fork. Bake for 50-60 minutes, until they’re tender when pierced with a knife.
2- While the potatoes are baking, cook the bacon in a large pot or Dutch oven over medium heat until crispy. Transfer the bacon to a paper towel-lined plate, then pour off all but 2 tablespoons of the bacon grease.
3- In the remaining bacon grease, sauté the onion for 5-7 minutes, until it’s soft and translucent. Add the garlic and cook for 1 minute more, until fragrant.
4- Once the potatoes are done, let them cool slightly, then scoop out the flesh and add it to the pot with the onions and garlic. Use a hand mixer or potato masher to roughly mash the potatoes, leaving some chunks for texture.
5- Stir in the butter and flour, cooking for 2-3 minutes to create a roux. Slowly pour in the broth, whisking constantly to prevent lumps. Bring the soup to a simmer and let it thicken, about 10 minutes.
6- Remove the pot from the heat and stir in the milk, half the cheddar cheese, and half the cooked bacon. Season generously with salt and pepper. Ladle the loaded baked potato soup into bowls and top with the remaining cheese, bacon, sour cream, and chives.
Pro Tips for Success
The key to perfect loaded baked potato soup is all in the technique. Be sure not to overcook the potatoes – you want them tender, but still with a bit of texture. And don’t be afraid to really mash them up to get that ultra-creamy consistency. It’s also important to take the time to build the flavors, starting with the bacon and onions. And don’t skimp on the toppings – that crispy bacon, melty cheese, and cool sour cream are what really make this soup shine.
Serving and Storing Your loaded baked potato soup
Perfect Pairings for loaded baked potato soup
This loaded baked potato soup is the ultimate comfort food, and it pairs beautifully with all sorts of sides and accompaniments. A crusty bread or roll is a must for dipping and sopping up every last drop. A fresh green salad or steamed broccoli also make great companions. And don’t forget the beverages – a cold beer or a big, bold red wine are both excellent choices to enjoy with this hearty soup.
Storage and Make-Ahead Tips
Leftover loaded baked potato soup will keep in the fridge for up to 5 days. Simply reheat it on the stovetop or in the microwave when you’re ready to enjoy it again. You can also freeze this soup for up to 3 months. Just let it cool completely, then transfer it to an airtight container or resealable bag. When you’re ready to serve it, thaw it in the fridge overnight and reheat it on the stove.
This soup also makes a great make-ahead meal. You can bake the potatoes and cook the bacon in advance, then assemble and cook the soup when you’re ready to serve it. The flavors will only get better as it sits!
Variations and Dietary Adaptations for loaded baked potato soup
Creative loaded baked potato soup Variations
There are so many ways to put your own spin on classic loaded baked potato soup. Try swapping out the cheddar for pepper jack or Gruyère cheese for a little extra kick. You could also add in some diced ham or crumbled sausage for a heartier, more protein-packed version. And for a seasonal twist, try roasting some cubed butternut squash or sweet potatoes to mix in.
Making loaded baked potato soup Diet-Friendly
To make this loaded baked potato soup a little more diet-friendly, you can use low-fat or non-fat milk and cheese. You can also skip the bacon and use a vegetable broth instead of chicken to make it vegetarian or vegan. For a gluten-free option, simply use a gluten-free flour or cornstarch to thicken the soup.
Frequently Asked Questions
Q: Can I use a different type of potato besides russets?
A: While russets are the classic choice for loaded baked potato soup, you can absolutely use other varieties. Yukon Golds or red potatoes would also work well, though they may not get quite as creamy. Just be sure to adjust the cooking time as needed.
Q: How can I make the soup thicker or thinner?
A: To thicken the soup, simply let it simmer a bit longer to allow the starch from the potatoes to work its magic. For a thinner consistency, just add a bit more broth. You can also play around with the amount of flour used to make the roux.
Q: Can I make this soup in the slow cooker or Instant Pot?
A: Definitely! For the slow cooker, simply bake the potatoes, cook the bacon, and sauté the onions and garlic ahead of time. Then add everything to the slow cooker and let it simmer on low for 4-6 hours. In the Instant Pot, you can cook the potatoes, onions, and garlic all together, then blend part of the soup to thicken it up.
Q: How many servings does this recipe make?
A: This recipe for loaded baked potato soup will yield about 6-8 servings, depending on the size of your bowls. It’s a hearty, filling soup, so a cup or two per person is usually plenty. You can easily scale the recipe up or down to feed a crowd or just your family.
Loaded Baked Potato Soup
- Total Time: 30
- Yield: 6
Description
Indulge in the ultimate comfort food with this creamy and decadent loaded baked potato soup. Packed with tender potatoes, melted cheese, crispy bacon, and topped with fresh green onions, this soup is sure to warm you up on a chilly day.
Ingredients
– 3 lbs russet potatoes, peeled and diced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or milk
– 2 cups shredded cheddar cheese
– 6 slices bacon, cooked and crumbled
– 4 green onions, sliced
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. – In a large pot, combine the diced potatoes and broth. Bring to a boil over high heat.
2. – Reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
3. – Using a potato masher or immersion blender, lightly mash some of the potatoes to thicken the soup.
4. – Stir in the heavy cream or milk, 1 1/2 cups of the cheddar cheese, salt, and pepper. Heat through until the cheese is melted.
5. – Ladle the soup into bowls and top with the remaining 1/2 cup cheddar cheese, crumbled bacon, and sliced green onions.
Notes
For a thicker soup, use less broth or simmer for a longer time. You can also add diced ham or sautéed mushrooms for extra flavor. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: American
Conclusion
There’s just something so comforting and satisfying about a big bowl of homemade loaded baked potato soup. The creamy, potato-y base, the salty bacon, the melty cheese – it’s a flavor combination that’s hard to beat. And when you make it yourself, using high-quality ingredients and perfecting the technique, it’s even more special.
I hope this recipe helps you recreate that same cozy, nostalgic feeling I get when I make my grandma’s version. Give it a try, and I think you’ll find that it quickly becomes a new go-to in your kitchen. Let me know what you think in the comments – I’d love to hear your thoughts!
