Loaded Baked Potato Soup Recipe – Ultimate Comfort Food!

A Hearty Hug in a Bowl

Loaded Baked Potato Soup is more than just a meal; it’s a warm, comforting hug in a bowl, perfect for chasing away the chill of a brisk evening. Imagine sinking your spoon into a rich, creamy concoction brimming with all the beloved fixings of a perfectly baked potato – crispy bacon, sharp cheddar cheese, fresh green onions, and tender chunks of potato, all mingling in a velvety broth. This isn’t just any soup; it’s a hearty declaration of comfort food at its finest.

While the humble baked potato has been a staple in kitchens for centuries, celebrated for its versatility and satisfying nature, transforming it into a luxurious soup is a relatively modern culinary stroke of genius. It takes that familiar, homey goodness and elevates it, offering all the joy of a fully loaded spud without the fork-and-knife formality. People adore this Loaded Baked Potato Soup for its incredible depth of flavor and satisfying texture. Each spoonful delivers a harmonious blend of savory, cheesy goodness, complemented by the smoky crunch of bacon and the fresh bite of chives. It’s a dish that speaks to the soul, incredibly easy to prepare for a weeknight dinner, yet impressive enough to serve guests.

I find immense joy in crafting this particular recipe, especially knowing how much everyone appreciates its hearty embrace. This comforting dish truly embodies the spirit of home cooking, promising a delightful culinary experience that will quickly become a cherished favorite in your own home.

Ingredients:

Gathering all your ingredients before you begin is always my top tip for a smooth cooking experience. This makes sure you don’t miss anything and can just flow through the recipe with ease. For a truly amazing Loaded Baked Potato Soup, here’s what we’ll need:

• For the Potatoes:
  • 6 medium to large Russet potatoes (about 3-3.5 lbs total). These are perfect for baking and have that fluffy interior we’re looking for.
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• For the Bacon:
  • 8-10 slices thick-cut bacon, diced. The thicker cut renders beautifully and provides hearty chunks.
• For the Aromatics and Roux:
  • 1/2 cup unsalted butter (1 stick). You’ll thank me for the richness!
  • 1 large yellow onion, finely diced.
  • 4 cloves garlic, minced.
  • 1/2 cup all-purpose flour. This is our thickening agent for that luscious soup base.
• For the Liquids:
  • 6 cups (48 fl oz) chicken broth (or vegetable broth for a vegetarian option). Choose a good quality low-sodium broth so you can control the seasoning.
  • 2 cups whole milk. Whole milk adds more body and richness than skim or 2%.
  • 1 cup heavy cream (or half-and-half for a slightly lighter version). This is where a lot of the decadent creaminess for our Loaded Baked Potato Soup comes from.
• For the Creaminess and Flavor:
  • 1 cup sour cream. The tang from the sour cream beautifully balances the richness of the soup.
  • 2 cups shredded sharp cheddar cheese, plus extra for garnish. Freshly shredded cheese melts much better than pre-packaged!
  • 1/2 teaspoon smoked paprika (optional, but highly recommended for a touch of smoky depth).
  • A pinch of cayenne pepper (optional, for a subtle kick).
• For Garnish (The “Loaded” Part!):
  • Reserved cooked bacon bits
  • Extra shredded cheddar cheese
  • Fresh chives or green onions, thinly sliced
  • Additional dollops of sour cream

Prepping the Potatoes: The Foundation of Our Loaded Baked Potato Soup

The star of our Loaded Baked Potato Soup is, of course, the potato! Getting these perfectly baked will make all the difference in the final texture and flavor. I love using Russet potatoes for this recipe because their starchy interior bakes up incredibly fluffy, which is ideal for breaking down into a creamy soup while still leaving some delightful chunks.

1. Preheat your oven to 400°F (200°C). This ensures a hot oven for a crispy skin and fluffy interior.
2. First things first, let’s get those potatoes clean! Thoroughly scrub the 6 medium to large Russet potatoes under cool running water, removing any dirt. Pat them completely dry with a paper towel. A dry skin helps create that lovely crisp exterior when baked.
3. Once dry, pierce each potato several times all over with a fork. This is a crucial step that allows steam to escape during baking, preventing your potatoes from exploding in the oven (trust me, you don’t want that mess!).
4. Next, lightly rub each potato with about 1 tablespoon of olive oil. This helps the skin crisp up beautifully and absorb the salt.
5. Sprinkle the oiled potatoes generously with 1 teaspoon of sea salt and 1/2 teaspoon of freshly ground black pepper. Don’t be shy here; seasoning the exterior adds another layer of flavor that will permeate the potato flesh.
6. Place the seasoned potatoes directly on the oven rack in the preheated oven. I prefer baking them directly on the rack for even air circulation, which contributes to a crispier skin. However, if you’re worried about drips, you can place a baking sheet on the rack below.
7. Bake for 50-70 minutes, or until the potatoes are fork-tender. The exact time will depend on the size of your potatoes. You want them to be very soft when squeezed gently. A good test is to insert a knife or fork into the thickest part; it should slide in with no resistance.
8. Once baked, carefully remove the potatoes from the oven and let them cool for about 10-15 minutes, or until they are cool enough to handle comfortably. It’s important not to let them cool completely, as they are easier to scoop when still warm.
9. While still warm, slice each potato lengthwise. Using a spoon, carefully scoop out most of the fluffy potato flesh into a large bowl, leaving a thin layer of potato attached to the skin. You can discard the skins, or if you’re feeling adventurous and want extra crunch for your garnish, you can crisp them up further in a hot pan or under the broiler for a few minutes until golden and brittle. Just make sure to season them again!
10. Mash the scooped potato flesh slightly with a fork or potato masher in the bowl. You want some chunks remaining for texture; we’re not aiming for a completely smooth mashed potato consistency here. Set the mashed potatoes aside.

Cooking the Bacon and Aromatics: Building Our Flavor Base

This is where we start developing those deep, savory flavors that make a Loaded Baked Potato Soup so incredibly satisfying. The rendered bacon fat will be our cooking medium, imparting a smoky richness that’s hard to beat.

10. While the potatoes are baking or cooling, place a large, heavy-bottomed pot or Dutch oven over medium heat.
11. Add the 8-10 slices of diced thick-cut bacon to the pot. Cook, stirring occasionally, until the bacon is crispy and all the fat has rendered out. This usually takes about 8-10 minutes.
12. Using a slotted spoon, transfer the crispy bacon bits to a plate lined with paper towels to drain. Do not discard the bacon fat! We’re going to use about 1/4 cup of that liquid gold to start our soup base. If you have more than 1/4 cup, carefully pour off the excess into a heatproof container (you can save it for future cooking!).
13. Set aside about half of the crispy bacon bits for garnish later. The remaining bacon bits will go into the soup for added texture and flavor.
14. Return the pot with the 1/4 cup of bacon fat to medium heat. Add the 1 large finely diced yellow onion to the pot. Sauté the onion, stirring frequently, for about 5-7 minutes, until it becomes translucent and softened. It should smell wonderfully sweet and fragrant at this point. This step is crucial for building the foundational flavor of your Loaded Baked Potato Soup.
15. Add the 4 cloves of minced garlic to the pot with the softened onions. Cook for another 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly.

Building the Soup Base: The Heart of Creamy Goodness

Now we’re moving onto creating the luscious, thick base for our Loaded Baked Potato Soup. This involves making a roux, which is a mixture of fat and flour that acts as a thickening agent, giving our soup its body and velvety texture. Take your time with this step; it’s key to a lump-free and flavorful soup.

15. Into the pot with the cooked onions and garlic, add 1/2 cup of unsalted butter. Let the butter melt completely, stirring to combine it with the bacon fat and aromatics.
16. Once the butter is melted and bubbling, sprinkle in the 1/2 cup of all-purpose flour. Immediately begin whisking constantly for 2-3 minutes. This process, known as making a roux, cooks out the raw flour taste and helps to prevent lumps later. The mixture will be thick and paste-like at first, then will loosen slightly and turn a pale golden color.
17. Gradually pour in 6 cups of chicken broth, about 1 cup at a time, whisking vigorously after each addition to fully incorporate the liquid and ensure a smooth, lump-free base. This is the moment where your arm gets a workout, but it’s worth it!
18. Once all the broth is added and the mixture is smooth, bring the soup base to a gentle simmer, still whisking occasionally. Let it simmer for about 5 minutes, allowing it to thicken slightly. You’ll notice it coating the back of your spoon.
19. Reduce the heat to low. Now, slowly whisk in 2 cups of whole milk and then 1 cup of heavy cream. Stir continuously until well combined. It’s important to add dairy on lower heat to prevent scorching or curdling. The combination of whole milk and heavy cream contributes significantly to the richness and luxurious mouthfeel of our Loaded Baked Potato Soup.
20. Stir in 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper (if using). These additions provide a wonderful depth of flavor and a subtle warmth without making the soup spicy.
21. Continue to cook over low heat, stirring occasionally, for another 5-7 minutes, until the soup base is hot and steaming, but not boiling. Boiling cream-based soups can sometimes lead to separation.

Assembling the Soup: Bringing it All Together for That Loaded Goodness

This is where all our hard work comes together! We’ll add the potatoes, cheese, and sour cream to transform our flavorful base into a truly “loaded” experience. The texture is key here – we want some creamy parts and some lovely potato chunks.

22. Carefully add the slightly mashed potato flesh (from step 9) into the hot soup base. Stir gently to combine. I like to press some of the potato against the side of the pot with the back of my spoon to further break it down, while still leaving some delightful chunks for texture. This gives you that satisfying “bite” that makes a Loaded Baked Potato Soup so special.
23. Add the remaining half of the crispy bacon bits into the soup. This will infuse the soup with even more smoky flavor and add a pleasant chewiness.
24. Remove the pot from the heat. This next step is crucial for a smooth, creamy result. Add 2 cups of shredded sharp cheddar cheese to the soup, stirring until it is completely melted and incorporated. By removing the pot from the heat, you prevent the cheese from becoming oily or stringy. The residual heat from the soup is enough to melt it beautifully.
25. Finally, stir in 1 cup of sour cream until it is fully blended and the soup is wonderfully smooth and creamy. The sour cream not only adds a beautiful tang that cuts through the richness but also contributes to the velvety texture.
26. Taste the soup and adjust the seasonings as needed. This is your chance to make it perfect! You might need a bit more salt, pepper, or even a dash more paprika. Remember that the saltiness of the broth and bacon will vary, so trust your palate.

Serving Suggestions: The Grand Finale of Your Loaded Baked Potato Soup

Now for the best part! Serving up your homemade Loaded Baked Potato Soup is all about making it look as inviting and delicious as it tastes. The garnishes are not just for show; they add layers of flavor and texture that truly earn this soup its “loaded” title.

27. Ladle generous portions of the hot, creamy Loaded Baked Potato Soup into individual bowls.
28. Go wild with the garnishes! Top each bowl with a sprinkle of the reserved crispy bacon bits, a generous handful of extra shredded sharp cheddar cheese, and a vibrant scattering of fresh chives or thinly sliced green onions. For an extra touch of indulgence, a dollop of additional sour cream right in the center of the bowl is always a welcome sight.
29. Serve immediately with a side of crusty bread or warm cornbread for dipping. It’s absolutely divine!
30. Storage Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat, stirring frequently, or in the microwave. If the soup is too thick, you can thin it with a splash of milk or broth.

Enjoy every spoonful of this comforting, hearty, and utterly delicious Loaded Baked Potato Soup!

Conclusion:

If you’ve followed along with me through this incredible culinary journey, you now understand why I’m so passionate about this recipe. It’s more than just a simple soup; it’s an experience, a warm embrace, and a truly satisfying meal that promises to become a staple in your kitchen. We’ve explored the magic behind transforming humble potatoes into something extraordinary, a dish that truly embodies comfort food at its finest. From the moment that first aroma fills your home to the very last spoonful, you’ll be captivated by its charm. This isn’t just another recipe; it’s an invitation to create joy, share warmth, and savor genuinely delicious flavors that will leave everyone at your table feeling nourished and content.

What makes this particular creation a genuine must-try, you ask? It’s the ingenious marriage of creamy texture with the hearty substance of baked potatoes, elevated by an orchestra of savory toppings that sing in perfect harmony. Every spoonful is a testament to how simple, good quality ingredients can culminate in something truly spectacular. The richness, the depth of flavor, the satisfying chunks of potato, and of course, those glorious, indulgent toppings – they all converge to create a sensory delight. It’s the kind of meal that wraps around you like a cozy blanket on a chilly evening, capable of turning even the most ordinary day into something a little more special. Whether you’re seeking a comforting weeknight dinner or an impressive dish to serve guests, this recipe delivers on all fronts, consistently exceeding expectations with its robust and heartwarming profile. It’s a testament to the fact that sometimes, the simplest ideas, executed well, yield the most profound culinary pleasures. It really is a symphony of flavors and textures in every single bite.

When it comes to serving, the possibilities are delightfully versatile. For a simple, yet utterly fulfilling meal, I love to pair a generous bowl of this magnificent soup with a side of crusty artisan bread, perfect for soaking up every last drop of that creamy goodness. A light, fresh green salad with a zesty vinaigrette also makes an excellent counterpoint, providing a refreshing contrast to the soup’s richness. If you’re hosting a casual get-together, consider serving smaller portions in mugs as an appetizer, allowing your guests to mingle while enjoying a warm, savory treat. It’s also fantastic for a cozy movie night at home; just imagine curling up on the sofa with a steaming bowl! For an even more indulgent experience, you can serve it in bread bowls, turning the entire presentation into an edible masterpiece that’s both fun and delicious. Don’t hesitate to get creative with your presentation; a sprinkle of fresh chives or a dollop of sour cream on top always adds that perfect finishing touch, making it look as good as it tastes.

But don’t stop there! The beauty of this recipe lies in its adaptability and the endless variations you can explore to truly make it your own. While the classic “loaded” toppings of crispy bacon, shredded cheddar cheese, and fresh green onions are undeniably superb, I encourage you to experiment. For an extra kick, try adding some diced jalapeños or a pinch of cayenne pepper to the soup itself, or as a garnish. If you’re a fan of garlic, a few extra cloves roasted with your potatoes will elevate the aromatic profile beautifully. To make it a heartier meal, consider stirring in some leftover shredded chicken or ham towards the end of cooking. For those looking for a vegetarian option, simply omit the bacon and swap chicken broth for vegetable broth; you can even add roasted mushrooms or smoked paprika for an extra layer of umami flavor. A dollop of Greek yogurt instead of sour cream adds a touch of tang and a protein boost without sacrificing creaminess. The key is to have fun with it and tailor it to your personal preferences and what you have on hand. This flexibility is truly one of its greatest strengths, ensuring that every batch can be a unique culinary adventure.

So, there you have it – my unwavering endorsement for this incredible recipe. I genuinely hope I’ve inspired you to roll up your sleeves and give it a try. I promise you, the effort is minimal compared to the incredible reward you’ll experience. This Loaded Baked Potato Soup isn’t just a recipe to follow; it’s an experience to be savored, a feeling of comfort to be embraced, and a taste sensation that will linger long after your bowl is empty. I am absolutely confident that it will quickly earn a coveted spot in your personal collection of cherished recipes. Once you’ve whipped up your own batch, I would absolutely love to hear about your experience! Please share your thoughts, your creative variations, and how this delicious soup brought warmth and joy to your table. Your feedback and culinary adventures inspire me and our community, so don’t hesitate to tell us all about it. Happy cooking, and prepare to fall in love with your new favorite comfort food!