Comforting Loaded Baked Potato Soup Recipe

Dive into the ultimate comfort food with this incredibly rich and creamy potato soup. This recipe transforms classic loaded baked potato flavors into a hearty bowl that’s perfect for any meal. You’ll love how easy and quick it is to prepare, bringing warmth and satisfaction to your table with minimal effort. Get ready for a delicious Comforting Loaded Baked Potato Soup that the whole family will adore.

Why You’ll Love This Comforting Loaded Baked Potato Soup

This delightful soup is a guaranteed winner for many reasons:

• It’s quick and easy to make, perfect for busy weeknights.
• Every spoonful is packed with hearty, satisfying flavors reminiscent of your favorite baked potato.
• It’s the ideal dish for cozy nights in, offering warmth and comfort.
• You can easily customize it with your preferred toppings, making it uniquely yours.
• This family-friendly recipe is always a crowd-pleaser, appealing to all ages.

Ingredients

To make this delicious Comforting Loaded Baked Potato Soup, gather these fresh ingredients and pantry staples:

• 4 medium Russet potatoes, scrubbed clean
• 8 slices bacon
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• ¼ cup yellow onion, finely diced
• ⅓ cup all-purpose flour
• 2 cups low-fat milk
• 1 cup half-and-half
• 2 cups chicken stock
• 1 teaspoon salt, plus more to taste
• ½ teaspoon garlic salt, plus more to taste
• ½ teaspoon black pepper
• 1 cup mild cheddar cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 1 cup sour cream
• Fresh chives, for garnish

Notes & Substitutions

Potato Choice: Russet potatoes offer a classic fluffy texture. Yukon Gold potatoes also work beautifully, providing a slightly creamier consistency. Avoid waxy varieties, as they can become gummy.

Bacon Options: Feel free to use your favorite type of bacon. Remember to reserve some of the rendered bacon fat; it adds incredible depth of flavor to the soup base. For a vegetarian option, skip the bacon and use olive oil for sautéing.

Dairy Products: Low-fat milk and half-and-half create a creamy texture without being overly heavy. You can substitute whole milk for richer flavor or use all half-and-half for extra indulgence. For a lighter soup, use all milk.

Cheese Types: A blend of mild and sharp cheddar gives a balanced, rich cheesy taste. Feel free to experiment with other melting cheeses like Monterey Jack or Gruyere for different flavor profiles. Always use freshly shredded cheese for the best melt.

Broth Variations: Chicken stock provides a robust base. For a vegetarian version, simply swap in vegetable broth. Adjust salt and pepper as needed after adding the broth.

Seasoning Adjustments: Taste the soup as it simmers and adjust salt, garlic salt, and pepper to your personal preference. A pinch of onion powder can also enhance the savory notes.

Equipment

You won’t need many special tools for this easy recipe. Here is the essential equipment:

• A large pot or Dutch oven, ideal for simmering the soup.
• A large skillet, perfect for cooking bacon and building the roux.
• A whisk, crucial for ensuring a smooth, lump-free soup base.
• Standard measuring cups and spoons for precise ingredient amounts.
• A potato peeler (optional), if you prefer your potatoes peeled.

Instructions

Follow these simple steps to create your delightful Comforting Loaded Baked Potato Soup:

1. Prepare potatoes: Pierce the potatoes multiple times with a fork. Microwave them for 12 to 15 minutes, or until they are tender when squeezed. Carefully halve the hot potatoes and let them cool down slightly. Once cool enough to handle, remove the skins and cut the potatoes into rough chunks.
2. Cook bacon: Meanwhile, cook the bacon in a large skillet over medium-high heat until it turns deliciously crisp. Transfer the cooked bacon to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the rendered bacon fat from the pan, discarding any excess. Once the bacon has cooled completely, crumble it into small, bite-sized pieces.
3. Build roux: In a large pot or Dutch oven, melt the unsalted butter over medium-low heat. Add the reserved bacon fat, minced garlic, and diced yellow onion. Cook for 2 to 3 minutes, stirring occasionally, until the onion softens and becomes translucent.
4. Whisk in flour: Slowly sprinkle the all-purpose flour into the pot with the butter, garlic, and onion mixture. Whisk continuously for 1 to 2 minutes. This creates a roux, which will thicken your soup and add a nutty flavor.
5. Add liquids: Gradually pour in the cold milk and half-and-half, whisking constantly to ensure no lumps form. The mixture will start to thicken. Slowly add the chicken stock, continuing to whisk until the mixture is smooth and fully incorporated.
6. Simmer and thicken: Bring the soup to a light simmer over medium heat, whisking in the salt, garlic salt, and black pepper. Continue to simmer, stirring frequently, until the mixture has thickened slightly to your desired consistency. This usually takes about 5 to 7 minutes.
7. Combine flavors: If you plan to use cheese and bacon as a garnish, reserve about ¼ cup of each. Stir the remaining shredded cheeses, the majority of the crumbled bacon, and the sour cream into the simmering soup until everything is well combined and the cheese has melted completely.
8. Add potatoes: Remove the pot from the heat. Gently scoop the cooked potato chunks into the soup. You can break them into smaller pieces with your spoon for a smoother texture, or leave them chunkier for more substance, depending on your preference.
9. Serve hot: Ladle the creamy Comforting Loaded Baked Potato Soup into bowls. Garnish generously with your favorite toppings, such as the reserved cheese, extra crumbled bacon, and fresh chives, for a truly satisfying meal. Enjoy immediately!

Pro Tips for the Best Loaded Baked Potato Soup

• Perfectly Cook Potatoes: Do not overcook your potatoes, as they can become too mushy. Microwaving them in their skins until just tender keeps them from absorbing too much water. You can also bake them for a deeper flavor.
• Ideal Soup Consistency: For a thicker soup, let it simmer a bit longer. If you prefer it thinner, gradually add a splash more milk or chicken stock until it reaches your desired consistency.
• Enhance Flavor with Bacon Fat: Don’t skip reserving that bacon fat! It adds an incredible smoky, savory depth to the roux that truly elevates the flavor of this creamy potato soup.
• Prevent Curdling: Always remove the soup from the heat before stirring in the sour cream. This prevents it from curdling, ensuring your soup stays smooth and creamy.
• Adjust Seasoning: Taste your soup before serving. Adjust salt, pepper, and garlic salt as needed. A little extra seasoning can make all the difference.

Troubleshooting

• Soup too thick? Simply add a little more warm chicken stock or milk, a quarter cup at a time, until it reaches your desired consistency.
• Soup too thin? Allow the soup to simmer gently for a few more minutes to encourage further thickening. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry, then whisk it into the simmering soup and cook until thickened.
• Potatoes mushy? This often happens from overcooking. Ensure you cook potatoes just until tender. Next time, try baking them instead of microwaving for better texture control.

Serving Suggestions & Variations

This Comforting Loaded Baked Potato Soup is a meal in itself, but it pairs wonderfully with a few simple additions.

Serving:

• Serve alongside warm, crusty bread or garlic knots for dipping.
• A crisp side salad provides a refreshing contrast to the richness of the soup.
• Consider a simple grilled cheese sandwich for an extra comforting meal.

Toppings:

• Fresh chives or sliced green onions add a bright, oniony finish.
• Extra shredded cheese melts beautifully on top.
• Crispy bacon bits enhance the smoky flavor.
• A dollop of extra sour cream or Greek yogurt adds creaminess.

Variations:

• Vegetarian: Substitute vegetable broth for chicken stock. Use plant-based bacon alternatives or simply omit the bacon. Opt for a plant-based cheese or nutritional yeast for cheesiness.
• Spicy: Add a pinch of cayenne pepper or red pepper flakes to the soup while it simmers for a touch of heat.
• Broccoli Cheddar: Stir in 1 cup of steamed broccoli florets along with the potatoes for added vegetables and flavor.
• Chicken Bacon Ranch: Add 1 cup of cooked, shredded chicken and a teaspoon of ranch seasoning blend to the soup for a popular flavor combination.

Storage & Freezing

Storage: Leftover Comforting Loaded Baked Potato Soup stores well. Allow the soup to cool completely, then transfer it to an airtight container. Refrigerate for up to 3-4 days.

Freezing: You can freeze this potato soup, though potatoes can sometimes become a bit grainy or mealy after freezing and thawing. For best results, freeze the soup without the potatoes, adding freshly cooked potatoes upon reheating. If freezing with potatoes, ensure it’s in an airtight, freezer-safe container for up to 2-3 months.

Reheating: Reheat refrigerated soup gently on the stovetop over low heat, stirring occasionally, until warmed through. You may need to add a splash of milk or broth to thin it out if it has thickened too much. Thaw frozen soup in the refrigerator overnight before reheating.

Nutrition Information

This hearty Comforting Loaded Baked Potato Soup offers a substantial and satisfying meal. Potatoes provide essential vitamins and fiber, while dairy products contribute calcium and protein.

A medium-sized potato provides significant nutritional value, including fiber, vitamin C, and potassium.

Estimated nutritional values are based on ingredients listed and may vary depending on specific brands and preparation methods. This recipe yields 6 servings.

Frequently Asked Questions (FAQ)

What kind of potatoes are best for this soup?
Russet or Yukon Gold potatoes work best, offering a creamy texture and great flavor. Avoid waxy potatoes as they can become gummy.

Should I peel the potatoes for this Comforting Loaded Baked Potato Soup?
Peeling is optional; some people prefer to leave the skins on for added texture and nutrients. Just ensure they are thoroughly scrubbed.

Can I make this soup ahead of time?
Yes, you can prepare this soup a day or two in advance. Store it in an airtight container in the refrigerator and gently reheat when ready to serve.

How do I thicken potato soup if it’s too thin?
To thicken, you can simmer the soup a bit longer to reduce it. Alternatively, whisk a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) into the simmering soup.

Is this soup freezer-friendly?
Yes, but be aware that potatoes can sometimes change texture when frozen and reheated. For best results, freeze without potatoes and add freshly cooked ones when serving.

Conclusion

This Comforting Loaded Baked Potato Soup is more than just a meal; it’s a warm hug in a bowl, perfect for any occasion. With its rich, creamy texture and irresistible flavors, it brings the cozy essence of a baked potato right to your spoon. This simple recipe proves that delicious comfort food can also be easy to make, even for beginner cooks. We encourage you to try this delightful soup soon and share your wonderful creations with us!

Save

Comforting Loaded Baked Potato Soup Recipe

This rich and creamy baked potato soup is loaded with tender potato chunks, crispy bacon, and two types of cheddar cheese, offering ultimate comfort in a bowl. Perfect for a hearty meal, it’s garnished with fresh chives for a fresh finish.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 450 kcal

Equipment

• Fork
• Microwave
• Skillet
• Paper towel-lined plate
• Large pot
• Whisk

Ingredients

  

Main Ingredients

• 4 potatoes scrubbed
• 8 slices bacon
• 4 tbsp unsalted butter
• 2 cloves garlic cloves minced
• 1/4 cup yellow onion
• 1/3 cup all-purpose flour
• 2 cups low fat milk
• 1 cup half and half
• 2 cups chicken stock
• 1 tsp salt plus more to taste
• 1/2 tsp garlic salt plus more to taste
• 1/2 tsp black pepper
• 1 cup mild cheddar cheese
• 1 cup sharp cheddar cheese
• 1 cup sour cream
• fresh chives for garnish

Instructions

 

Instructions

• Pierce potatoes with a fork and microwave for 12-15 minutes until tender. Let them cool, then remove skins and cut into chunks.
• Cook bacon in a skillet until crisp, then drain on a paper towel and crumble once cool. Reserve up to 1 tablespoon of bacon fat.
• In a large pot, melt butter, then add bacon fat, garlic, and onion, cooking until tender. Whisk in flour, then slowly whisk in milk, half-and-half, and chicken stock until smooth. Bring to a light simmer, add seasonings, and continue simmering for 5-7 minutes until slightly thickened.
• Reserve some cheese and bacon for garnish if desired, then stir the remaining cheeses, bacon, and sour cream into the pot. Add the potato chunks, breaking them to your preferred size, and serve hot with garnishes.

Notes

Feel free to adjust the consistency of the soup by breaking the potato chunks into smaller pieces or leaving them larger, according to your preference.

Amelia Johnson

Amelia Johnson is a 28-year-old chef from New Orleans, Louisiana, known for her innovative take on traditional American cuisine. Growing up in a family that celebrated food, she developed a passion for cooking early on, experimenting with recipes from her grandmother. After graduating from culinary school, Amelia honed her skills in top restaurants, where her talent quickly gained acclaim for its creative dishes. With a focus on seasonal ingredients and bold flavors, she inspires others through cooking workshops, sharing her love for food and the rich diversity of American cuisine.