When the weather turns chilly, or honestly, whenever I just need a big, warm hug in a bowl, nothing beats that unbelievably rich flavor you get from a true comfort classic. Forget those watery, sad versions you sometimes find; we are making the absolute best, no-fuss **Loaded Baked Potato Soup** right here. This is my go-to recipe whenever I need a culinary dose of pure happiness. It tastes like you slaved over it all day, but trust me, the process is straightforward and surprisingly quick once those spuds are baked. It’s creamy, it’s hearty, and it’s exactly what your dinner table needs tonight!
Why This Loaded Baked Potato Soup Recipe Works So Well
I know you’ve seen potato soup recipes before, but this one is different, and it’s all about respecting the potato! We skip boiling them entirely because that just washes out all the deep, earthy flavor we want. This method delivers on texture and taste every single time, making a truly satisfying loaded baked potato soup.
Here’s what sets this recipe apart from the rest:
Authentic Flavor from Baked Potatoes
Honestly, baking the russets whole is non-negotiable for me. When you bake them, the starches concentrate right there in the flesh, giving you that deep, almost smoky potato flavor that boiling just can’t touch. Trust me on this one—once those potatoes are cool enough to handle, you want to meticulously scrape out every bit of that fluffy inside flesh. Don’t leave good potato behind in the skin!
Perfect Creamy Texture Achieved Easily
We aren’t using any weird thickeners here, nope! The secret to that melt-in-your-mouth, restaurant-quality creaminess lies in how we build the base. By making a quick roux with butter, flour, and just a little bit of bacon grease, we create a lovely, stable thickener. When the milk and cream fold into that roux, it results in a beautiful, non-gummy base ready to deliver the best **loaded baked potato soup** experience.
Essential Ingredients for Your Loaded Baked Potato Soup
Gathering your ingredients for this **Loaded Baked Potato Soup** is half the fun! You want everything prepped before you start stirring so nothing scorches while you’re grabbing the milk. I’ve lined up everything you need to make an unbelievably rich pot of soup. If you’re looking to pair this with something amazing, maybe try out an ultimate bean and bacon soup sometime, but today, we focus just on the potatoes!
Potato Preparation and Base Ingredients
For the best flavor base, make sure you have the following ready to go. Remember, we need those four large russet potatoes scooped out completely after baking:
- 4 large russet potatoes, scrubbed (for baking first!)
- 6 slices bacon, fully cooked and crumbled
- 1 medium onion, finely chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups rich chicken broth
- 2 cups whole milk
- 1 cup heavy cream (don’t skimp on this part!)
The ‘Loaded’ Components for the Loaded Baked Potato Soup
These are the ingredients that officially make it *loaded*. Don’t forget to keep some of the bacon and sour cream handy for serving!
- 1 cup sharp shredded cheddar cheese
- 1/2 cup sour cream (this goes into the pot!), plus way more for topping
- Salt and black pepper to taste (taste as you go!)
- Chopped green onions, for a fresh pop of color and bite
Step-by-Step Instructions for Perfect Loaded Baked Potato Soup
Alright, let’s get cooking! Once you have all your goodies laid out from the ingredient list, this process moves along really nicely. Remember, while a few things happen simultaneously, focusing on the potato first gives us that amazing flavor foundation for our **Loaded Baked Potato Soup**. If you want a little extra inspiration for creamy flavors while you cook, check out my recipe for roasted broccoli cheddar soup!
Baking the Potatoes and Prepping Bacon
First things first: the potatoes need love! Preheat your oven to 400 degrees Fahrenheit. Take those four big Russets, stab them a few times all over with a fork—this lets the steam escape so they don’t explode, which is never fun! Bake those babies for about 45 to 60 minutes until they are super tender. Once they’re cool enough to handle, slice them open and scoop out all that gorgeous flesh, leaving the dry skins behind. Now, move over to the stove. Cook those six slices of bacon over medium heat until they’re perfectly crisp. Take the bacon out, crumble it up, but here is the secret: leave about two tablespoons of that salty, glorious bacon grease right there in the pot!
Building the Velvety Soup Base
Now we build the framework for the body of the soup. Pop that chopped onion right into that residual bacon grease and let it soften up nicely, which usually takes about 5 minutes. Next, toss in the 4 tablespoons of butter. Once it’s melted down, quickly whisk in the flour and let it cook for just one minute while stirring constantly—that’s our roux working its magic! Keep whisking as you slowly pour in the chicken broth in a steady stream. You want this smooth, no lumps allowed! Bring that mixture up to a light simmer. After that, gently stir in your milk and the heavy cream. Just bring it up to temperature again—don’t let it boil hard, we’re just warming it through.
Mashing, Melting, and Seasoning the Loaded Baked Potato Soup
Time for the potatoes! Add all that reserved, fluffy potato flesh into your pot. I use the back of a sturdy spoon or a potato masher to break them up right in the broth mixture. Mash until you reach the general consistency you love—some folks like it chunky, some like it smooth. Next, turn the heat down low. Stir in the cup of cheddar cheese and that half-cup of sour cream, mixing gently until everything is perfectly melted and gooey. Give it a total taste test now. Add salt and pepper until you think it’s just right. Serve it up piping hot, covered in the reserved bacon, extra dollops of sour cream, and those bright green onions!
Expert Tips for the Ultimate Loaded Baked Potato Soup
I hope you’re loving how easy this **Loaded Baked Potato Soup** comes together! Even with simple ingredients, a few tricks can take it from great to legendary. These are the little secrets I rely on when I’m making a big batch. And if you want to get really fancy later, you should check out this awesome chicken pot pie recipe—similar comfort vibes!
Achieving the Right Consistency in Your Loaded Baked Potato Soup
People always ask me how to stop soup from separating or how to make it thicker. Texture is everything when it comes to a really satisfying, creamy soup! If you feel like your soup is just a little too thin after you’ve added the potatoes and cream, don’t panic. Just turn up the heat slightly and let it simmer uncovered for another 5 to 10 minutes. As the steam escapes, the liquid reduces, and you’ll notice it thickens up beautifully right there. That simmering action really helps marry all those flavors together, too.
Now, if you absolutely detest any lumps at all—maybe you’re serving someone who is super picky—you can absolutely use an immersion blender right in the pot! Pulse it a few times until you get your desired silkiness. I usually only blend about a third of the soup; that way, I keep some of those hearty mashed potato chunks but still get that velvety mouthfeel.
Ingredient Swaps and Additions
This recipe is wonderfully flexible, which is exactly what I love about comfort food. If you have vegetarians coming for dinner, swapping out the chicken broth for a good quality vegetable broth works perfectly fine—the flavor profile is built on the potato, bacon fat, and cheese anyway, so you won’t lose much! Just make sure that vegetable broth is flavorful.
When we talk about adding more *loaded* elements, the sky’s the limit! Shredded ham is a fantastic addition; just brown it a bit before you sauté the onions. And while green onions are essential for that fresh bite on top, don’t be afraid to mix in finely chopped chives along with the sour cream in the pot. For those who like a little kick, a tiny bit of cayenne pepper added when you’re seasoning with salt and pepper wakes everything up beautifully in your **Loaded Baked Potato Soup**.
Serving Suggestions for Loaded Baked Potato Soup
Soup this rich and creamy deserves the perfect sidekick, right? Because the texture of our **Loaded Baked Potato Soup** is so soft, I always look for something with a bit of crunch or something slightly tangy that can cut through all that wonderful fat from the cheese and cream. Forget a heavy salad; we want texture heroes!
My absolute favorite thing to pair with this soup is something yeasty and soft, perfect for soaking up every last drop—you should totally check out my recipe for fluffy buttery dinner rolls! If you’re looking for crunch, simple oyster crackers are classic, but I prefer toasted, seasoned croutons. A quick side of crunchy celery sticks or even some crisp pickle spears adds that necessary acidic contrast!
Storage and Reheating Loaded Baked Potato Soup
Good news! This soup is even better the next day, but you have to treat it gently when reheating. Leftovers of this creamy soup should definitely be stored in an airtight container in the fridge for up to three or maybe four days. Don’t leave it out on the counter too long, that dairy doesn’t like hanging around room temperature!
When it’s time to eat, DO NOT crank the heat up high on the stove. High heat is what makes creamy soups separate on you, and we absolutely can’t have that after all our hard work! Reheat it slowly over medium-low heat. If it seems too thick—and it probably will because the potatoes absorb liquid overnight—just splash in a little extra milk or chicken broth until it reaches that perfect pourable consistency again. Stir constantly until it’s warmed through, and then load it up with fresh toppings!
Frequently Asked Questions About Potato Soup
I always get so many questions after I post this recipe because everyone wants their **Loaded Baked Potato Soup** to be perfect! I’ve rounded up the ones I hear most often from folks making this comfort classic for the first time. If you’re looking for other cheesy inspiration, you have to check out my thoughts on making a copycat broccoli cheddar soup recipe too!
Can I make this Loaded Baked Potato Soup ahead of time?
Oh, absolutely you can! Like I mentioned in the storage tips, this soup is fantastic the next day. The only thing is that because it’s such a naturally thick and **creamy soup**—thanks to all that potato starch and the cheese—it firms up considerably in the fridge. It can almost turn into a brick!
Don’t worry, though! When you reheat it, just make sure you have a splash of extra liquid handy. I usually use a bit more milk or chicken broth—whisk it in slowly as it heats up on the stove until it loosens back up. It will be just as delicious!
What is the best type of potato for this creamy soup?
Hands down, you need Russets for this recipe. They are the superstars when it comes to baking for soup. Why? Because they are loaded with starch! When you bake them and then mash them into the base, that starch naturally dissolves and thickens your entire pot beautifully, which is key for that hearty, **cheddar soup** texture we are aiming for in the **Loaded Baked Potato Soup**. Waxy potatoes, like Yukon Golds, don’t break down the same way; they tend to stay a bit too wobbly when cooked down this much.
How can I make this recipe spicier?
If you like a little fire with your comfort food, this is a super easy adjustment, my friend! The simplest place to add a little heat is right at the seasoning stage. When you are tasting and adding salt and pepper, just throw in about a quarter teaspoon of cayenne pepper. You won’t taste anything smoky, just clean heat lifting up the flavor of that sharp cheddar.
Alternatively, if you want a punch of heat right before serving, pile on some thin slices of pickled jalapeños as a topping alongside the sour cream and green onions. They give you that vinegary spice that cuts through the richness perfectly!
Estimated Nutritional Data for Loaded Baked Potato Soup
Now, I have to be honest, I rarely pay close attention to the exact numbers—I’m too busy eating! When I look this good, hearty bowl of **Loaded Baked Potato Soup** staring back at me, counting calories is the last thing on my mind. But I pulled the numbers from the recipe data so you have a general idea of what you’re digging into. Just remember, because we are using bacon, heavy cream, and sharp cheddar, this is definitely a rich treat, not a light lunch!
Here’s a rough breakdown of what one hearty serving (about 1.5 cups) looks like according to our calculations:
- Calories: approximately 450
- Total Fat: around 30g (and yes, a good chunk is saturated fat—that’s the cheese and cream talking!)
- Carbohydrates: about 35g
- Protein: a solid 15g to keep you full!
A quick disclaimer from my kitchen to yours: these numbers are estimates, darling! If you use low-fat milk instead of whole, or if you swap out cheddar for a lighter cheese, your numbers will change drastically. Plus, the saltiness really depends on the broth you buy and how much extra salt you decide to add during seasoning. This is meant to be a delicious guide, not a nutritional science report!
Share Your Comfort Food Creations
I truly hope this simple recipe helps bring a little warmth and cheesy goodness to your home! Honestly, seeing you all enjoy these classics is the best part of sharing my kitchen secrets. Once you’ve made your first pot of this amazing **Loaded Baked Potato Soup**, I want to hear all about it!
Did you stick to the classic toppings, or did you invent some wild new combo? Did you manage to save some for leftovers the next day? Don’t be shy! Please take a moment to click that star rating system right below—five stars if this soup warmed your soul! Then, jump down into the comments section and share your results with me. I read every single comment, and I always love seeing how you adapt these family recipes!
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Simple Loaded Baked Potato Soup
- Total Time: 95 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A straightforward recipe for creamy, hearty baked potato soup loaded with classic toppings.
Ingredients
- 4 large russet potatoes, scrubbed
- 6 slices bacon, cooked and crumbled
- 1 medium onion, chopped
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream, plus more for topping
- Salt and black pepper to taste
- Chopped green onions, for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Pierce the potatoes several times with a fork. Bake for 45 to 60 minutes, or until tender. Let cool slightly, then scoop out the potato flesh, leaving the skins behind. Set the flesh aside.
- In a large pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
- Add the chopped onion to the pot and cook in the grease until soft, about 5 minutes.
- Add the butter to the pot. Once melted, whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer.
- Stir in the milk and heavy cream. Heat through, but do not boil.
- Add the reserved potato flesh to the soup. Mash the potatoes slightly with a potato masher or the back of a spoon until you reach your desired consistency.
- Stir in the cheddar cheese and 1/2 cup of sour cream until the cheese melts and the soup is smooth.
- Season with salt and pepper.
- Serve the soup hot, topped with crumbled bacon, extra sour cream, and chopped green onions.
Notes
- You can bake the potato skins until crisp and crumble them for an extra topping.
- For a thicker soup, let it simmer uncovered for a few extra minutes after adding the potatoes.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 4
- Protein: 15
- Cholesterol: 75
Keywords: baked potato soup, potato soup, loaded soup, cheddar soup, creamy soup, comfort food