Oh, friends, let’s talk about *soup*. Not just any soup, but that creamy, dreamy, totally-hits-the-spot Loaded Baked Potato Soup. Seriously, is there anything more comforting on a chilly evening? I don’t think so!
I remember when I was little, my grandma used to make this soup on snow days. We’d be bundled up in our pajamas, watching cartoons, and then BAM! The smell of bacon and potatoes would fill the house. It was pure magic. This recipe? It’s my take on that classic, but super easy to make right on your stovetop. No fancy equipment needed, promise! Trust me, you’re gonna love how simple it is to whip up a batch of this cozy goodness.
Why You’ll Love This Loaded Baked Potato Soup
Okay, so why *should* you make this soup? Let me tell you – it’s not just good, it’s *amazing*. Here’s the lowdown:
- It’s got that super creamy texture that just melts in your mouth.
- The comforting flavor is like a warm hug on a cold day.
- Seriously, it’s easy to make! Even on a busy weeknight.
- You can pile on ALL the customizable toppings. We’re talking bacon, cheese, green onions… the works!
- It’s totally family-friendly. Even picky eaters will gobble it up!
Quick and Easy Loaded Baked Potato Soup
Look, I get it. We’re all busy. But this soup? It’s ready in under an hour! Prep is a breeze, and the stovetop does most of the work. Seriously, what’s not to love?
Customizable Loaded Baked Potato Soup
My favorite part? You can totally make it your own! Swap out cheeses, add different veggies… go wild! Don’t be afraid to experiment with your favorite flavors. It’s your soup, after all!
Ingredients for Loaded Baked Potato Soup
Alright, let’s gather our goodies! Here’s what you’ll need for the *best* Loaded Baked Potato Soup ever. Don’t skimp on the good stuff, okay?
- 4 large russet potatoes, peeled and diced. Trust me, russets are the way to go!
- 6 slices bacon, chopped. Because, bacon.
- 1/2 cup (1 stick) unsalted butter. Real butter, please!
- 1/3 cup all-purpose flour. This helps thicken things up.
- 3 1/2 cups whole milk. Creamy, creamy, creamy!
- 2 cups low-sodium chicken broth. You can use regular, but I like to control the salt.
- 1 cup heavy cream. Oh yeah, we’re going there.
- 1 1/2 cups shredded sharp cheddar cheese. The sharper, the better, in my opinion!
- 1/2 cup sour cream. Adds a little tang.
- 1 teaspoon salt (or to taste). Seasoning is KEY.
- 1/2 teaspoon black pepper. Freshly ground is best!
- 1/4 teaspoon smoked paprika (optional). Adds a little somethin’ somethin’.
- 2 green onions, thinly sliced, for garnish. Gotta have that pop of green!
How to Make Loaded Baked Potato Soup: Step-by-Step Instructions
Okay, here we go! This is where the magic happens. Follow these steps, and you’ll have a pot of creamy, dreamy Loaded Baked Potato Soup in no time. Don’t worry, I’ll walk you through it!
- First, get those diced potatoes cooking! Pop ’em in a pot with salted water and let them simmer until they’re nice and tender – about 10–12 minutes should do it. You want them soft enough to poke easily with a fork. Drain ’em and set aside for now.
- Next up: bacon! Cook that chopped bacon in a big pot (the same one you’ll make the soup in!) until it’s crispy and gorgeous. Remove the bacon and set it aside on a plate lined with paper towels – you want it nice and crisp! Leave about 2 tablespoons of bacon drippings in the pot. Trust me, that bacon fat is liquid gold!
- Now for the roux – this is what thickens the soup. Add the butter to the pot with the bacon drippings and melt it over medium heat. Whisk in the flour and cook for about a minute. You want it to be smooth and bubbly, but don’t let it brown!
- Slowly whisk in the milk and chicken broth, a little at a time, stirring constantly. This is important! You don’t want any lumps. Keep stirring until it’s all smooth and thickened – should take a few minutes.
- Stir in the heavy cream, salt, pepper, and that smoked paprika (if you’re using it). Mmm, smells good already, right?
- Add the cooked potatoes to the pot and gently mash some of them with a spoon or potato masher. Don’t mash them all – you want some chunks for texture!
- Reduce the heat to low and stir in the cheddar cheese and sour cream until they’re melted and everything is smooth and creamy. Careful not to overheat it – you don’t want the cheese to get stringy!
- Serve hot, topped with that crispy bacon, sliced green onions, and extra cheese, of course! Enjoy every single bite!
Tips for the Best Loaded Baked Potato Soup
Want to take your Loaded Baked Potato Soup to the next level? Of course, you do! Here are a few of my favorite tricks for making it *extra* amazing.
- Use the best ingredients you can find! Seriously, good quality potatoes, cheese, and bacon make a HUGE difference.
- Don’t let that cheese get angry! Overheating it will make it stringy and weird. Keep the heat low and stir gently.
- Taste, taste, taste! Seasoning is everything. Don’t be afraid to add more salt, pepper, or whatever spices you love.
- Want it super smooth? Hit it with an immersion blender at the end! But I like a little chunkiness, myself.
Ingredient Swaps for your Loaded Baked Potato Soup
Feeling adventurous? Or maybe you’re missing an ingredient? No problem! This soup is super flexible. Try using vegetable broth instead of chicken broth for a vegetarian version. Or swap the cheddar for Gruyere or Monterey Jack! Roasted garlic adds a crazy-good depth of flavor, too!
Achieving the Perfect Consistency for Your Loaded Baked Potato Soup
Soup too thick? Just whisk in a little extra broth or milk until it reaches your desired consistency. On the other hand, if it’s too thin, simmer it uncovered for a bit to let some of the liquid evaporate. Easy peasy!
Serving Suggestions for Loaded Baked Potato Soup
Okay, so you’ve got a pot of this amazing Loaded Baked Potato Soup… now what? Well, it’s pretty darn good on its own, but here are a few of my favorite things to serve with it. Some crusty bread for dipping is always a win! A simple side salad adds a little freshness. Or, for ultimate comfort food vibes, try it with a grilled cheese sandwich. Yum!
Storing and Reheating Your Loaded Baked Potato Soup
Got leftovers? Lucky you! This Loaded Baked Potato Soup keeps beautifully. Just let it cool completely, then pop it in an airtight container and stash it in the fridge. It’ll be good for about 3-4 days. When you’re ready for round two, you can reheat it gently on the stovetop over low heat, stirring occasionally. Or, if you’re in a hurry, microwave it in bursts, stirring in between, until it’s nice and hot. Just be careful not to boil it!
Loaded Baked Potato Soup FAQ
Got questions? I’ve got answers! Here are some of the most common questions I get about my Loaded Baked Potato Soup. Hopefully, this clears things up!
Can I freeze Loaded Baked Potato Soup?
Okay, so, technically, *yes*, you can freeze it. But… the texture might change a bit. Dairy doesn’t always love being frozen and thawed, so it might get a little grainy. If you do freeze it, let it thaw in the fridge overnight and reheat it gently. Stir it well, and maybe add a splash of milk or cream to smooth it out. Just manage your expectations, okay?
How can I make Loaded Baked Potato Soup vegetarian?
Easy peasy! Just swap out the chicken broth for vegetable broth. And, of course, skip the bacon. You could add some smoked paprika to give it a little of that smoky bacon flavor, though! Also, some vegetarian “bacon” bits exist that could be added, but those are optional!
What other toppings can I add to Loaded Baked Potato Soup?
Oh, the possibilities are endless! Besides the usual bacon, cheese, and green onions, try adding some chives, a dollop of hot sauce, pickled jalapeños (if you’re feeling spicy!), a swirl of pesto, or even some crumbled blue cheese! Get creative and have fun with it!
Nutritional Information for Loaded Baked Potato Soup
Alright, let’s talk numbers! Now, this is just an estimate, okay? Nutritional information can vary depending on the exact ingredients you use. But, roughly, here’s what you’re looking at per serving (about 1.5 cups) of this delicious Loaded Baked Potato Soup:
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 90mg
Enjoy Your Homemade Loaded Baked Potato Soup!
There you have it! Your very own pot of dreamy Loaded Baked Potato Soup, ready to warm you from the inside out. Now, go grab a bowl, pile on those toppings, and enjoy! And hey, if you loved this recipe (and I *know* you will!), leave a comment below or share a pic on social media. I wanna see your soup creations!
Print
Unbelievably Creamy Loaded Baked Potato Soup in 45
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Creamy and comforting Loaded Baked Potato Soup recipe. Enjoy the flavors of a loaded baked potato in a warm soup.
Ingredients
- 4 large russet potatoes, peeled and diced
- 6 slices bacon, chopped
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 3 1/2 cups milk
- 2 cups chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Cook the diced potatoes in salted water until tender (about 10–12 minutes). Drain and set aside.
- Cook the chopped bacon until crispy. Remove and set aside, leaving about 2 tablespoons of drippings in the pot.
- Add butter to the pot and melt over medium heat. Whisk in the flour and cook for 1 minute.
- Slowly whisk in the milk and chicken broth, stirring constantly until smooth and thickened.
- Stir in the heavy cream, salt, pepper, and smoked paprika.
- Add the cooked potatoes and gently mash some of them for a thicker texture.
- Reduce heat to low and stir in the cheddar cheese and sour cream until melted and creamy.
- Serve hot topped with crispy bacon, green onions, and extra cheese.
Notes
- Adjust seasonings to your taste.
- Use different types of cheese for varied flavor.
- Add other toppings like chives or jalapenos.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 90mg
