There’s comfort food, and then there’s a warm, steaming bowl of loaded baked potato soup. It’s the culinary equivalent of a cozy blanket on a chilly evening. This recipe transforms the classic steakhouse side dish into a rich, creamy, and utterly satisfying meal. We’re not just making soup; we’re creating an experience—a fully loaded, flavor-packed bowl of happiness that will have everyone asking for seconds. Forget thin, watery potato soups. This is the ultimate guide to achieving a thick, velvety texture, packed with all the classic baked potato fixings like sharp cheddar, crispy bacon, and fresh chives.
This loaded baked potato soup is a game-changer for weeknight dinners. It’s hearty enough to be a standalone meal but also simple enough to whip up without spending hours in the kitchen. Let’s dive in and make the best potato soup you’ve ever had.
Why You’ll Love This Loaded Baked Potato Soup Recipe
This isn’t just another soup recipe; it’s a carefully crafted guide to perfection. Here’s why it stands out:
- Unbelievably Creamy: We use a combination of a butter-flour roux, heavy cream, and a secret ingredient—cream cheese—to create a luxuriously smooth and thick base that clings to your spoon.
- Fully Loaded Flavor: It’s packed with savory bacon, sharp cheddar cheese, and tangy sour cream, delivering the authentic “loaded baked potato” experience in every bite.
- Simple & Approachable: The steps are straightforward and easy to follow, making this recipe perfect for both seasoned cooks and beginners. You get a restaurant-quality meal with minimal fuss.
The Key Ingredients for Perfect Potato Soup
The magic of this soup lies in using the right ingredients. Here’s what you’ll need and why:
- Russet Potatoes: Their high starch content is essential. When cooked, they become soft and fall apart easily, which is the key to a naturally thick and creamy soup.
- Bacon: We cook it until crispy, then use the rendered fat to sauté the onions and garlic. This infuses the entire soup with a delicious, smoky flavor from the very beginning.
- Onion & Garlic: These aromatics build the foundational layer of flavor.
- All-Purpose Flour & Butter: This pair creates a “roux,” the classic thickening agent that gives our soup its wonderful body.
- Chicken Broth: Use a good quality broth, as it makes up the liquid base of the soup.
- Heavy Cream & Sour Cream: These add richness and a tangy depth that balances the flavors.
- Cream Cheese: The secret weapon! It melts beautifully into the soup, adding an extra layer of creaminess and a subtle tang that elevates the entire dish.
- Cheddar Cheese: Sharp cheddar provides the best flavor. We stir some into the soup and save plenty for topping.
- Chives: For that fresh, mild oniony bite that cuts through the richness.
How to Make Loaded Baked Potato Soup
Follow these simple steps for a perfect bowl of creamy potato soup.
- Crisp the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.
- Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Make the Roux: Melt the butter into the pot. Once melted, whisk in the flour and cook for about one minute, stirring constantly. This cooks out the raw flour taste.
- Build the Base: Slowly whisk in the chicken broth, making sure to scrape any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Cook the Potatoes: Add the peeled and cubed potatoes. Let them simmer for 15-20 minutes, or until they are very tender and easily pierced with a fork.
- Blend for Creaminess: Reduce the heat to low. Use an immersion blender to blend the soup to your desired consistency. For a completely smooth soup, blend thoroughly. For a chunkier texture, pulse it just a few times. You can also transfer a portion of the soup to a regular blender and then return it to the pot.
- Add the Dairy: Stir in the heavy cream, sour cream, and cubed cream cheese. Continue stirring until the cream cheese is fully melted and integrated. Add half of the shredded cheddar cheese and half of the crumbled bacon. Stir until the cheese is melted.
- Season and Serve: Season generously with salt and pepper to taste. Serve the loaded baked potato soup hot, garnished with the remaining cheddar cheese, bacon, a dollop of sour cream, and fresh chives.
Pro-Tips for the Creamiest, Most Flavorful Soup
A few extra details can take your soup from great to unforgettable.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make your soup grainy. For the smoothest melt, buy a block of sharp cheddar and shred it yourself.
- Don’t Boil the Dairy: After adding the cream and cheeses, keep the heat on low. Boiling can cause the dairy to curdle or separate.
- Taste and Season: Don’t be shy with salt and pepper! Potatoes absorb a lot of salt, so taste the soup after all ingredients are combined and adjust the seasoning as needed.
Fun Variations and Topping Ideas
While the classic toppings are fantastic, feel free to get creative! Here are a few ideas to customize your loaded baked potato soup:
- Add a little heat: Stir in some diced jalapeños with the onions or top with a dash of hot sauce.
- Switch up the cheese: Try a smoked gouda or a spicy pepper jack instead of cheddar.
- Add more protein: Diced ham or leftover shredded chicken make great additions. For another hearty meal idea, try this Easy Ground Beef Casserole.
What to Serve with Your Soup
This loaded baked potato soup is a meal in itself, but it also pairs wonderfully with a few simple sides. Serve it with a crusty piece of bread for dipping, a fresh green salad like this Autumn Harvest Salad, or a simple sandwich. The contrast of a fresh side complements the rich, creamy soup perfectly.
Storing and Reheating Instructions
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Dairy-based soups can sometimes separate when reheated, so it’s best to reheat it gently on the stovetop over low heat, stirring frequently until warmed through. Avoid boiling. Freezing is not recommended as it can alter the creamy texture.
Frequently Asked Questions
Yes! First, sauté the bacon, onions, and garlic on the stovetop. Then, transfer them to the slow cooker with the potatoes and broth. Cook on low for 6-8 hours or high for 3-4 hours. Blend and stir in the dairy and cheese at the end until creamy.
This recipe uses a roux (a mixture of butter and flour) as the primary thickener. Additionally, blending a portion of the soup and adding cream cheese contributes to a rich, thick consistency.
For the smoothest and creamiest texture, it is best to peel the potatoes. If you prefer a more rustic soup, you can leave the skins on, but make sure to scrub them very well before dicing.
Starchy potatoes like Russets are best because they break down easily, creating a naturally thick and creamy soup. Yukon Golds are a good alternative if you don’t have Russets.
Classic toppings are what make this soup shine! We recommend crispy bacon, shredded cheddar cheese, a dollop of sour cream, and fresh chives. You could also add jalapeños for heat or crispy fried onions for crunch.
More Hearty Dinner Recipes
If you loved this satisfying soup, you’ll enjoy these other comfort food classics. They are perfect for family dinners and cozy nights in. Check out this Old-Fashioned Goulash for a nostalgic meal, or give this Creamy Sausage Rigatoni a try for a quick and decadent pasta dish.
The Ultimate Loaded Baked Potato Soup Recipe
Loaded Baked Potato Soup: The Ultimate Creamy Recipe
Ingredients
Equipment
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
- Add the chopped onion to the pot and cook in the bacon grease until softened, about 5 minutes. Stir in the minced garlic and cook for one more minute until fragrant.
- Melt the butter in the pot. Once melted, whisk in the flour and cook for about one minute, stirring constantly.
- Slowly whisk in the chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom.
- Add the cubed potatoes and simmer for 15-20 minutes, or until the potatoes are very tender.
- Reduce heat to low. Use an immersion blender to blend the soup to your desired consistency. For a chunkier soup, only blend a small portion.
- Stir in the heavy cream, sour cream, and softened cream cheese until smooth. Stir in 1 cup of the shredded cheddar and half of the crumbled bacon until the cheese is melted.
- Season with salt and pepper to taste. Serve hot, garnished with the remaining cheese, bacon, and fresh chives.
Notes
Tip 2: After adding the dairy ingredients, keep the soup on low heat and do not let it boil, as this can cause it to curdle.
Share Your Creation!
We are so excited for you to try this loaded baked potato soup recipe! It’s a true celebration of comfort and flavor. If you make it, please leave a comment below and let us know how you liked it. Don’t forget to save this recipe to your favorite board on Pinterest!
