Loaded Baked Potato Soup is a warm and creamy dish that brings the comfort of baked potatoes straight to your bowl. With its hearty ingredients and rich flavors, this soup is perfect for chilly evenings or whenever you’re craving something satisfying. Plus, it’s loaded with toppings that make each spoonful even better!
Why Make This Recipe
Making Loaded Baked Potato Soup is a great choice for several reasons. First, it’s easy to prepare and doesn’t require complicated cooking techniques. Second, the use of familiar ingredients like potatoes, cheese, and bacon makes it a crowd-pleaser for both family dinners and gatherings. Finally, the soup can be customized with your favorite toppings, ensuring everyone can enjoy it just the way they like.
How to Make Loaded Baked Potato Soup
Ingredients
- 4 large baking potatoes (Yukon Gold or Russet)
- 8 strips bacon (cut into 1/4” strips & cooked crisp)
- 4 tbsp butter
- 2 carrots (peeled & diced, optional)
- 1 sweet yellow onion or yellow onion (diced)
- 2 cloves garlic (minced)
- 5 tbsp all-purpose flour
- 1 tsp favorite herb blend (basil, thyme, rosemary, red pepper flakes)
- 6 cups milk
- 2 cups vegetable or chicken stock
- 2 cups shredded sharp cheddar cheese
- 8 oz. sour cream
- ½ tsp kosher salt
- ½ tsp ground black pepper
- Shredded cheddar cheese (for garnish)
- Crumbled cooked bacon (for garnish)
- Sliced green onions (for garnish)
Directions
Preheat your oven to 425°F. Clean the baking potatoes and pierce each with a fork. Wrap them in foil and bake for 1 hour or until they’re tender when pierced with a fork. Once done, let them cool, peel, and roughly mash two of the potatoes while dicing the others. Set them aside.
While the potatoes are baking, heat a large skillet over medium-high heat and cook the sliced bacon until it’s crispy. Then, transfer the bacon to a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease from the skillet and store the rest for later use.
Add the butter to the reserved bacon grease over low heat. Once hot, add the diced carrots and cook for about 3 minutes while covered, stirring every minute. Add the onions and continue cooking, covered, for another 3 minutes.
When the carrots are tender, turn the heat low, remove the lid, and add the minced garlic. Cook for an additional minute.
Sprinkle the sautéed vegetables with flour, stir, and cook over low heat for a minute while stirring constantly.
Add your chosen herbs while whisking continuously. Increase the heat to medium and gradually add the milk and vegetable stock while whisking. Cook this mixture until it reaches a boil, then lower the heat and simmer until it thickens, which should take 10-20 minutes.
Stir in the mashed and diced potatoes, cheese, and sour cream. Taste and season with salt and black pepper. If the soup is too thick, add more vegetable stock to reach your desired consistency. If it’s too thin, cook it until it thickens further.
Garnish the soup with your favorite baked potato toppings like crispy bacon, extra cheese, butter, green onions, or crushed crackers. Serve immediately and enjoy!
How to Serve Loaded Baked Potato Soup
Serve Loaded Baked Potato Soup hot in bowls. You can add your desired toppings right before serving. Consider offering a side of bread or crackers to complement the meal.
How to Store Loaded Baked Potato Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep well for 3-4 days. To reheat, simply warm it on the stove over low heat, stirring often to avoid sticking.
Tips to Make Loaded Baked Potato Soup
- Make sure to watch the bacon closely while cooking to avoid burning.
- If you want a smoother texture, you can blend the soup after thickening it.
- Adjust the seasoning to your liking to enhance the flavor.
Variation
For a vegetarian version, simply omit the bacon and use vegetable stock. You can also add additional vegetables such as broccoli or corn for added flavor and nutrition.
FAQs
1. Can I use leftover baked potatoes for this soup?
Yes! Leftover baked potatoes work perfectly for this recipe. Just skip the baking step.
2. Can I freeze Loaded Baked Potato Soup?
Yes, but the texture may change slightly upon thawing. It’s best to freeze without the dairy and add it back in when you reheat.
3. What can I use instead of bacon?
You can opt for turkey bacon, sausage, or even skip the meat altogether and add more vegetables for a meat-free option.
Loaded Baked Potato Soup
Ingredients
Main Ingredients
- 4 large baking potatoes (Yukon Gold or Russet)
- 8 strips bacon (cut into 1/4” strips & cooked crisp)
- 4 tbsp butter
- 2 carrots (peeled & diced, optional)
- 1 sweet yellow onion or yellow onion (diced)
- 2 cloves garlic (minced)
- 5 tbsp all-purpose flour
- 1 tsp favorite herb blend (basil, thyme, rosemary, red pepper flakes)
- 6 cups milk
- 2 cups vegetable or chicken stock
- 2 cups shredded sharp cheddar cheese
- 8 oz. sour cream
- ½ tsp kosher salt
- ½ tsp ground black pepper
Garnishes
- Shredded cheddar cheese for garnish
- Crumbled cooked bacon for garnish
- Sliced green onions for garnish
Instructions
Preparation
- Preheat your oven to 425°F. Clean the baking potatoes and pierce each with a fork. Wrap them in foil and bake for 1 hour or until they’re tender when pierced with a fork. Once done, let them cool, peel, and roughly mash two of the potatoes while dicing the others. Set them aside.
- While the potatoes are baking, heat a large skillet over medium-high heat and cook the sliced bacon until it’s crispy. Transfer the bacon to a paper towel-lined plate and reserve 2 tablespoons of the bacon grease.
Cooking
- Add the butter to the reserved bacon grease over low heat. Once hot, add the diced carrots and cook for about 3 minutes covered, stirring every minute. Add the onions and continue cooking for another 3 minutes.
- When the carrots are tender, turn the heat low, remove the lid, and add the minced garlic. Cook for an additional minute.
- Sprinkle the vegetables with flour, stir, and cook over low heat for a minute while stirring constantly.
- Add the herb blend while whisking continuously. Increase the heat to medium and gradually add the milk and stock while whisking. Cook until it reaches a boil, then lower heat and simmer until it thickens, about 10-20 minutes.
Finishing Touches
- Stir in the mashed and diced potatoes, cheese, and sour cream. Taste and season with salt and black pepper. Adjust consistency with more stock if too thick.
- Garnish with crispy bacon, extra cheese, butter, green onions, or crushed crackers. Serve immediately.
