Loaded baked potato soup is the ultimate comfort food, combining classic potato soup’s hearty, creamy goodness with all your favourite baked potato toppings. This rich and indulgent dish is perfect for chilly evenings, cosy gatherings, or whenever you crave a warm, satisfying meal.
What makes loaded baked potato soup so unique? It’s the perfect blend of tender potatoes, crispy bacon, melted cheese, and tangy sour cream, all brought together in a velvety soup base. It’s easy to make, incredibly versatile, and always a crowd-pleaser.
This guide will walk you through the step-by-step process of making the best-loaded baked potato soup at home. You’ll also find helpful tips, creative variations, and answers to common questions to ensure your soup turns out perfectly every time. Get ready to impress your family and friends with this comforting favourite!
Ingredients You’ll Need for Loaded Baked Potato Soup
Key Ingredients:
- Russet potatoes: These starchy potatoes are ideal for a fluffy and creamy texture. Their structure breaks down beautifully when cooked, making them perfect for blending into a smooth soup or leaving small chunks for added texture.
- Cheddar cheese: The sharp, rich flavour of cheddar cheese enhances the soup’s decadence, giving it a classic, comforting taste. For a bolder flavour, opt for extra-sharp cheddar.
- Sour cream: This ingredient adds a tangy richness that complements the soup’s creaminess, beautifully balancing the flavours.
Flavor Boosters:
- Bacon crumbles: Crispy, smoky bacon crumbles bring a savoury depth and a satisfying crunch, making each bite indulgent.
- Green onions: Freshly chopped green onions provide a vibrant, zesty contrast that cuts through the soup’s richness.
Soup Base:
- Chicken broth: This forms the soup’s flavorful foundation, adding depth and richness. Vegetable broth can be substituted for a vegetarian-friendly version.
- Heavy cream: Essential for creating a luxurious, velvety texture that indulges the soup.
- Butter and flour: Together, they create a roux that perfectly thickens the soup, ensuring it’s neither too watery nor overly dense.
Pro Tip
For the best results, always shred cheese fresh from the block. Pre-shredded cheese often contains anti-caking agents, which can prevent it from melting smoothly into the soup and may affect the texture.
How to Make Loaded Baked Potato Soup
Prepare the Ingredients
- Wash and peel the potatoes: Chop them into evenly sized, bite-sized pieces so they cook at the same rate. Russet potatoes work best due to their fluffy, starchy texture.
- Cook the bacon: Cook the bacon slices until crispy over medium heat. Remove them from the skillet, let them cool, crumble them into pieces, and set aside for later use.
- Prep the aromatics: Chop the onions finely and mince the garlic to create a flavorful soup base.
Create the Base
- Sauté the aromatics: Melt butter over medium heat in a large pot. Add the chopped onions and minced garlic, stirring frequently until softened and fragrant, about 3–4 minutes.
- Make the roux: Gradually sprinkle in the flour while whisking continuously. Cook the roux for 1–2 minutes to eliminate the raw flour taste and form a smooth, thick foundation for the soup.
Simmer the Soup
- Incorporate the broth: Slowly whisk the chicken broth to ensure no lumps form. The liquid should become smooth and slightly thickened.
- Cook the potatoes: Place the diced potatoes into the pot. Slowly bring the mixture to a gentle boil, then lower the heat to maintain a simmer. Let it cook for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.
Blend and Serve
- Blend the soup: Use an immersion blender to achieve your desired consistency. For a creamy soup, blend until smooth, or leave some potato chunks for texture. If you don’t have an immersion blender, transfer small batches to a countertop blender and mix carefully.
- Finish with flavour: Stir in the shredded cheddar cheese, sour cream, and half of the crumbled bacon. Mix until the cheese is fully melted and the ingredients are evenly distributed.
- Garnish and serve: Ladle the soup into bowls and top with the remaining bacon, chopped green onions, and extra cheese. Serve hot for the ultimate comfort food experience.
Pro Tip
Reserve some crispy bacon and freshly chopped green onions for garnish. This adds a delightful crunch and a vibrant burst of colour, enhancing both the presentation and flavour.
Tips for the Perfect Loaded Baked Potato Soup
Choosing the Best Potatoes
- Go for Russets: Russet potatoes are ideal for this soup due to their starchy texture, which breaks down quickly during cooking to create a thick, creamy base.
- Try Yukon Golds for richness: Yukon Gold potatoes are a great alternative if you prefer a naturally buttery flavour and slightly creamier consistency. Their waxy texture holds up better for a chunkier soup.
Achieving the Right Consistency
- Blend partially: Use an immersion blender to blend part of the soup, leaving some chunks of potatoes intact for texture. This creates a perfect balance between creamy and chunky.
- Mash for texture control: For a similar effect, remove a portion of the cooked potatoes, mash them with a fork or potato masher, and stir them back into the soup.
- Keep it chunky: If you prefer a heartier soup, skip blending entirely and focus on softening the potatoes until tender while maintaining their shape.
Balancing Flavors
- Boost depth with spices: Add a dash of hot sauce, smoked paprika, or a pinch of cayenne to introduce subtle heat and complexity.
- Enhance the savoury elements: Stir extra cheddar cheese or crispy bacon crumbles for a richer, more indulgent flavour profile.
- Finish with fresh garnishes: A sprinkle of green onions or a squeeze of lime can brighten the soup and add contrast to its richness.
Pro Tip
Always taste-test the soup before serving and adjust the seasoning as needed. Adding a pinch of salt, freshly cracked black pepper, or even a touch of garlic powder can ensure the flavours are perfectly balanced and tailored to your preferences.
Creative Variations for Loaded Baked Potato Soup
Vegetarian Option
- Switch the broth: Replace chicken broth with vegetable broth to create a hearty, meat-free version without sacrificing flavour.
- Alternative garnishes: Skip the bacon and add crispy fried onions or a dash of smoked paprika for a smoky, savoury topping. For extra creaminess, include a dollop of sour cream or yoghurt.
Low-Carb Version
- Cauliflower swap: Substitute potatoes with cauliflower florets for a lighter, keto-friendly alternative. The cauliflower mimics the creamy texture of potatoes while keeping carbs low.
- Thickening without flour: Use heavy cream and a small amount of xanthan gum to achieve a thick, silky base that is suitable for low-carb diets.
Spicy Loaded Soup
- Turn up the heat: Add diced jalapeños, chilli powder, or your favourite hot sauce directly into the soup base for a bold, spicy twist.
- Pepper Jack upgrade: To complement the heat, top the soup with shredded Pepper Jack cheese or a spicy cheese blend. You can also sprinkle crushed red pepper flakes for an extra kick.
Extra Cheesy Delight
- Blend cheeses: Combine cheddar, mozzarella, and Parmesan to create a rich, indulgent cheese flavour profile. The mix of cheeses enhances both the texture and taste of the soup.
- Cheese lovers’ dream: Stir additional shredded cheese into the soup base and sprinkle some on top before serving. For a bubbly, cheesy crust, place the soup under the broiler for a minute.
Pro Tip
Let your creativity shine by customizing each bowl with unique toppings. Croutons, crispy fried onions, fresh herbs, or a drizzle of truffle oil can add depth and flair, making your loaded baked potato soup a personalized culinary experience that wows every guest.
FAQs and Storage Tips for Loaded Baked Potato Soup
FAQs
Can I freeze this soup?
- Yes, this soup freezes well, but it’s best to leave the sour cream before freezing as it can separate during thawing. Add the sour cream after reheating to maintain a smooth, creamy texture.
- Freeze the soup in individual portions for easy defrosting and reheating.
What’s the best way to reheat it?
- Reheat the soup gently on the stove over low heat, stirring frequently to prevent sticking and ensure even heating.
- Avoid using high heat as it may break down the creamy consistency of the soup.
Can I make it gluten-free?
- Absolutely! To make a gluten-free version, replace regular flour in the roux with cornstarch or a gluten-free flour blend. This keeps the soup thick and creamy without compromising texture.
Storage Tips
Refrigerate
- Leftover soup can be stored in an airtight container in the refrigerator for up to four days. This ensures freshness and allows the flavours to deepen over time.
Freeze
- Portion the soup into individual freezer-safe containers, leaving space at the top for expansion during freezing.
- Thaw overnight in the fridge before reheating, or reheat straight from frozen over low heat on the stove.
Pro Tip
When reheating, stir in a splash of chicken, vegetable, or milk to refresh the soup’s creamy texture. This also allows you to adjust the seasoning, enhancing the flavours before serving.
Conclusion
Loaded baked potato soup is the ultimate comfort food, offering creamy, cheesy goodness with endless opportunities for customization. Its versatility makes it perfect for any occasion, from cosy family dinners to meal prep for busy weeks.
Whether you stick to the classic recipe or experiment with creative variations and toppings, this soup will become a household favourite.
We’d love to see your delicious creations! Try the recipe, make it your own, and share your tips, variations, or questions in the comments below. Don’t forget to tag us on social media so we can celebrate your loaded baked potato soup masterpieces together!
Loaded Baked Potato Soup
Ingredients
Key Ingredients:
- 4 large Russet potatoes, peeled and diced
- ½ cups shredded cheddar cheese
- ½ cup sour cream
Flavor Boosters:
- 6 slices bacon, cooked and crumbled
- 3 green onions, chopped
Soup Base:
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup heavy cream
- 3 tbsp butter
- 3 tbsp all-purpose flour
Instructions
Prepare the Ingredients:
- Wash, peel, and dice the potatoes into bite-sized pieces.
- Cook the bacon until crispy, then crumble and set aside.
- Chop the onions and mince the garlic for the base.
Create the Base:
- Melt butter in a large pot over medium heat. Sauté chopped onions and garlic for 3–4 minutes until softened.
- Gradually whisk in the flour to form a roux, cooking for 1–2 minutes to eliminate the raw flour taste.
Simmer the Soup:
- Slowly add chicken broth, whisking continuously to prevent lumps.
- Add the diced potatoes and simmer for 15–20 minutes until tender.
Blend the Soup:
- Use an immersion blender to blend the soup partially for a creamy texture while leaving some potato chunks intact.
- Stir in heavy cream, cheddar cheese, sour cream, and half the crumbled bacon until the cheese is melted and combined.
Serve:
- Ladle the soup into bowls and top with the remaining bacon, green onions, and additional cheese as garnish.
