Hearty Loaded Baked Potato Soup Recipe: Cozy Bowl of Comfort

Creamy, hearty soups can turn any chilly evening into a comforting experience, especially when you whip up this delectable loaded baked potato soup that promises pure culinary bliss.

Rich with tender potato chunks and topped with crispy bacon bits, this recipe captures the essence of comfort food.

Each spoonful delivers a symphony of flavors that dance across your palate.

Cheese, green onions, and a dollop of sour cream add layers of indulgence to this classic dish.

The soup’s velvety texture and robust seasonings make it a standout meal that feels like a warm embrace.

Packed with satisfying ingredients, this recipe transforms a simple soup into a memorable dining experience that will have everyone asking for seconds.

Why You’ll Crave Loaded Potato Soup

Effortless Comfort Cooking: Dive into a bowl of pure potato perfection that transforms simple ingredients into a creamy, heartwarming meal.

Minimal Prep, Maximum Flavor: Whip up this soup with basic kitchen skills, using just one pot and a few easy techniques that guarantee delicious results every single time.

Crowd-Pleasing Versatility: A foolproof recipe that adapts perfectly for family dinners, casual gatherings, or solo comfort food moments – pleasing both picky eaters and sophisticated palates.

Budget-Friendly Deliciousness: Create a restaurant-quality soup using affordable ingredients you likely already have in your kitchen, making it an economical choice for satisfying hunger without breaking the bank.

Everything You Need for Potato Soup

• Russet Potatoes: Fluffy and perfect for soaking up delicious flavors.

• Butter, Half-and-Half, Milk: Creamy base for a rich and smooth soup.
• Sour Cream, Shredded Cheddar Cheese: Tangy and melty comfort ingredients.

• Bacon: Crispy and smoky flavor booster.
• Garlic, Onion: Aromatic foundation of the soup.

• Flour, Chicken Stock: Helps create a perfect soup consistency.
• Kosher Salt, Garlic Salt, Black Pepper: Classic seasoning blend for depth.

• Fresh Chives: Bright and fresh finishing touch.

How to Make Loaded Baked Potato Soup

Step 1: Prepare Potatoes

Wash potatoes thoroughly and poke multiple holes using a fork.

Microwave for 12-15 minutes until completely soft.

Allow potatoes to cool, then carefully peel and chop into bite-sized chunks.

Step 2: Crisp Bacon

Heat skillet over medium-high heat.

Cook bacon until golden and crispy.

Transfer bacon to paper towel-lined plate.

Reserve one tablespoon of bacon drippings and discard remaining fat.

Crumble bacon into small pieces once cooled.

Step 3: Build Flavor Base

Melt butter in large pot over medium-low heat.

Add reserved bacon drippings, minced garlic, and diced onions.

Sauté until onions become translucent and fragrant, approximately 2-3 minutes.

Step 4: Create Creamy Roux

Gradually whisk flour into pot, stirring continuously to prevent burning.

Cook for 1-2 minutes.

Slowly incorporate milk and half-and-half, ensuring smooth consistency.

Gradually add chicken stock while whisking constantly.

Bring mixture to gentle simmer.

Step 5: Season Soup

• Kosher salt
• Garlic salt
• Black pepper

Simmer soup lightly, stirring occasionally, until slightly thickened, about 5-7 minutes.

Step 6: Incorporate Creamy Elements

• Shredded cheese
• Bacon crumbles

Stir remaining cheese, bacon, and sour cream into soup.

Remove from heat.

Step 7: Add Potato Chunks

Introduce potato chunks into soup.

Break potatoes into smaller pieces for smoother texture or keep larger for heartier feel.

Mix thoroughly.

Step 8: Finishing Touches

Ladle hot soup into bowls.

Top with reserved cheese, bacon crumbles, and freshly chopped chives.

Serve immediately and enjoy!

Tips for Creamy Potato Soup Goodness

• Pierce potatoes multiple times to prevent steam buildup and ensure even cooking, which helps achieve perfectly tender potatoes for your soup.
• Reserve a tablespoon of bacon fat to enhance the soup's depth of flavor, adding a rich, smoky undertone that elevates the entire dish.
• Whisk flour slowly and continuously to prevent lumps, creating a smooth base that guarantees a creamy, velvety soup texture without any grainy consistency.
• Adjust potato chunks according to preference – mash some for a creamier soup or keep them larger for a more rustic, chunky experience that adds delightful mouthfeel.
• Top the soup with reserved cheese, crispy bacon bits, and fresh chives to create visual appeal and add extra layers of flavor and crunch.

How to Store and Reheat Baked Potato Soup

• Transfer cooled soup to an airtight container and store in the refrigerator for up to 3-4 days.
• Pour soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months.
• Warm soup over medium-low heat, stirring occasionally to prevent scorching and maintain creamy consistency.
• Add a splash of milk or cream while reheating to restore original texture and prevent ingredients from separating.

Pairings for Hearty Potato Soup

• Elevate Flavor with Perfect Pairings
• Craft a Crisp Salad Companion: Toss a light, tangy green salad with mixed spring greens, cherry tomatoes, and a zesty vinaigrette to cut through the soup's richness and add fresh contrast.
• Pair with Robust Red Wine: Select a medium-bodied red like Pinot Noir or Merlot to complement the creamy texture and smoky bacon notes of the loaded potato soup, enhancing the overall dining experience.
• Serve with Rustic Artisan Bread: Choose a crusty sourdough or garlic herb bread to provide a crunchy texture that perfectly scoops up the thick, creamy soup and absorbs its delicious flavors.
• Match with Craft Beer: Select a crisp amber ale or wheat beer with mild hoppy undertones to balance the soup's creamy richness and highlight the savory bacon elements.

Twists to Make This Soup Your Own

• Vegetarian Potato Soup: Replace bacon with smoked paprika and use vegetable stock for a meat-free version. Add extra roasted mushrooms for depth and umami flavor.
• Dairy-Free Loaded Soup: Swap milk and half-and-half with coconut milk or almond milk. Use nutritional yeast instead of cheese and coconut cream for richness.
• Low-Carb Cauliflower Soup: Substitute potatoes with cauliflower florets. Reduce cooking time and maintain similar creamy texture with additional cream and cheese.
• Instant Pot Quick Version: Transfer all ingredients except garnishes into pressure cooker. Cook on high pressure for 10 minutes, then quick release. Blend partially for desired consistency and top with classic garnishes.

FAQs

• What makes this Loaded Baked Potato Soup different from other potato soups?

This recipe transforms classic baked potato flavors into a creamy, rich soup by using actual baked potato chunks, bacon fat for depth, and multiple cheese types for extra flavor complexity.

• Can I make this soup vegetarian?

Yes, substitute bacon with vegetable bacon or smoked paprika for flavor, replace chicken stock with vegetable stock, and use plant-based butter and cheese alternatives.

• Is this soup gluten-free friendly?

Not automatically. You can make it gluten-free by using cornstarch instead of flour for thickening and ensuring all other ingredients are certified gluten-free.

• How can I boost protein in this soup?

Add cooked diced chicken, ham chunks, or stir in some Greek yogurt to increase protein content without dramatically changing the soup’s classic flavor profile.

Loaded Baked Potato Soup Recipe

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4.9 from 8 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Hearty loaded baked potato soup brings comfort straight from grandma’s kitchen, packed with crispy bacon, melted cheese, and green onion garnish. Rich creamy broth and tender potato chunks make this soul-warming recipe perfect for chilly evenings you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 4 potatoes, scrubbed
• 8 bacon slices
• 2 cups chicken stock
• 2 cups low-fat milk
• 1 cup half-and-half
• 1 cup mild cheddar cheese, shredded
• 1 cup sharp cheddar cheese, shredded

Aromatics and Seasonings:

• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/4 cup yellow onion, diced
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon garlic salt (plus more to taste)
• 1/2 teaspoon black pepper

Thickeners and Toppings:

• 1/3 cup all-purpose flour
• 1 cup sour cream
• Fresh chives, for garnish

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Instructions

1. Microwave the washed potatoes after poking multiple holes with a fork. Cook for 12-15 minutes until completely soft and tender.
2. Allow potatoes to cool slightly, then carefully peel and chop into rustic chunks.
3. Render bacon in a skillet over medium-high heat until perfectly crisp. Transfer to paper towels, reserving one tablespoon of drippings.
4. In a large pot, melt butter with bacon drippings. Sauté diced onions and minced garlic until translucent and aromatic.
5. Sprinkle flour into the pot, whisking continuously to create a smooth roux. Toast for 1-2 minutes to eliminate raw flour taste.
6. Gradually incorporate milk, half-and-half, and chicken stock, stirring constantly to prevent lumps from forming.
7. Season the developing soup with kosher salt, garlic salt, and freshly ground black pepper. Simmer gently until mixture thickens slightly.
8. Fold in most of the shredded cheese, crumbled bacon, and sour cream, reserving some for garnishing.
9. Introduce potato chunks, breaking them down to desired consistency – either smooth or with rustic texture.
10. Ladle hot soup into serving bowls, topping with reserved cheese, bacon crumbles, and freshly chopped chives for a vibrant finish.

Notes

• Choose starchy potatoes like Russet or Idaho for the best creamy texture and hearty flavor in your soup.
• Crumble bacon while it’s still slightly warm to prevent it from becoming too hard or brittle.
• Whisk flour and milk slowly to prevent lumps and ensure a smooth, silky soup base.
• For a lighter version, substitute half-and-half with whole milk and use turkey bacon instead of regular bacon.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 471
• Sugar: 5 g
• Sodium: 963 mg
• Fat: 29 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 73 mg