Creamy Loaded Baked Potato Soup is a warm and hearty dish that brings comfort to your table. With its rich flavors and creamy texture, this soup is perfect for a chilly day or when you’re craving something cozy. Loaded with potatoes, cheese, and bacon, it’s a meal that will satisfy your hunger and warm your heart.
Why Make This Recipe
Making Creamy Loaded Baked Potato Soup is a great choice for several reasons. First, it’s easy to prepare and uses simple ingredients that you might already have in your kitchen. Second, it’s a versatile dish that you can customize to fit your taste preferences. Finally, this soup is perfect for feeding a crowd or for enjoying as leftovers during the week. You’ll find that it gets better as it sits, making it an ideal make-ahead meal!
How to Make Creamy Loaded Baked Potato Soup
Ingredients:
- 6 slices thick-cut bacon, diced
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2.5 lbs Russet potatoes, peeled and cubed into 1/2 inch pieces
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1/4 cup fresh chives or green onions, sliced
Directions:
- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp. Use a slotted spoon to remove the bacon to a paper-towel-lined plate. Keep about 2 tablespoons of bacon drippings in the pot.
- Add the butter and onion to the pot. Sauté for 3-5 minutes until the onion is translucent. Stir in the garlic and cook for another 60 seconds until fragrant.
- Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the chicken broth and milk while whisking constantly to prevent lumps.
- Add the cubed potatoes to the liquid. Bring to a gentle boil, then reduce heat to medium-low. Simmer, uncovered, for 15-20 minutes or until the potatoes are fork-tender.
- Use a potato masher to crush about half of the potatoes directly in the pot to thicken the soup. Stir in the heavy cream, sour cream, and 1.5 cups of the shredded cheese. Stir until the cheese is melted and the soup is creamy.
- Taste and season with salt and pepper. Serve hot, topped with the reserved crispy bacon, the remaining cheddar cheese, and fresh green onions.
How to Serve Creamy Loaded Baked Potato Soup
Serve the soup hot in bowls, garnished with extra cheese, crispy bacon, and a sprinkle of chives or green onions. You can also accompany it with crusty bread or a fresh salad for a complete meal.
How to Store Creamy Loaded Baked Potato Soup
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stove over medium heat, stirring gently until heated through. If the soup is too thick, you can add a little more milk or broth to reach your desired consistency.
Tips to Make Creamy Loaded Baked Potato Soup
- To save time, you can use pre-cooked bacon or even bacon bits.
- For extra flavor, try adding some shredded carrots or celery while cooking the onions.
- If you like a thicker soup, mash more of the potatoes or let it simmer longer.
Variation
You can customize this soup by adding toppings like crumbled blue cheese, diced avocado, or even sautéed mushrooms for a twist on the classic recipe. For a spicy kick, add a dash of hot sauce or some chopped jalapeños.
FAQs
Q: Can I use another type of potato?
A: Yes, you can use other types of potatoes like Yukon Gold, but Russet potatoes give the best creamy texture.
Q: Is this soup gluten-free?
A: This recipe is not gluten-free due to the use of all-purpose flour. You can use a gluten-free flour blend instead.
Q: Can I make this soup ahead of time?
A: Yes, you can make it a day in advance. Just make sure to store it in the fridge and reheat gently before serving.
Creamy Loaded Baked Potato Soup
Ingredients
Main Ingredients
- 6 slices thick-cut bacon, diced For added flavor and crunch.
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour Can use gluten-free flour blend for a gluten-free option.
- 2.5 lbs Russet potatoes, peeled and cubed into 1/2 inch pieces Other types can be used but Russets provide best texture.
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- ½ cup heavy cream
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- ½ tsp salt (plus more to taste)
- ½ tsp black pepper
- ¼ cup fresh chives or green onions, sliced For garnish.
Instructions
Preparation
- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp.
- Use a slotted spoon to remove the bacon to a paper-towel-lined plate and keep about 2 tablespoons of bacon drippings in the pot.
- Add the butter and onion to the pot and sauté for 3-5 minutes until the onion is translucent.
- Stir in the garlic and cook for another 60 seconds until fragrant.
- Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Cooking
- Slowly pour in the chicken broth and milk while whisking constantly to prevent lumps.
- Add the cubed potatoes to the liquid. Bring to a gentle boil, then reduce heat to medium-low.
- Simmer, uncovered, for 15-20 minutes or until the potatoes are fork-tender.
- Use a potato masher to crush about half of the potatoes directly in the pot to thicken the soup.
- Stir in the heavy cream, sour cream, and 1.5 cups of the shredded cheese until melted and creamy.
- Taste and season with salt and pepper.
Serving
- Serve hot, topped with the reserved crispy bacon, remaining cheddar cheese, and fresh green onions.
