Loaded Baked Potato Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
2 Reviews

There's something so comforting about a bowl of loaded baked potato soup, especially when the weather starts to cool. This recipe takes all the best parts of a loaded baked potato and transforms them into a rich, creamy soup that's perfect for cozy nights in.

Loaded Baked Potato Soup

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Ingredients for Loaded Baked Potato Soup

Ingredients for Loaded Baked Potato Soup

Bacon adds a smoky, savory crunch that complements the creamy soup base. Unsalted butter is used to create a rich roux, which thickens the soup. All-purpose flour is combined with the butter to form this roux. Chicken broth adds depth and flavor, while whole milk makes the soup creamy and smooth. The star of the show, russet potatoes, provide a hearty base and perfect texture. Sharp cheddar cheese brings a tangy bite and melts beautifully into the soup. Sour cream adds a slight tang and creaminess. Finally, salt and pepper bring all the flavors together, and chopped chives offer a fresh, herby finish.

Why This Loaded Baked Potato Soup Works

Bacon cooks first so the fat melts out into the pot. That bacon fat stays behind and mixes with the butter and flour. As the flour cooks in the fat, it soaks it up and turns into a paste. Once the chicken broth and milk are whisked in, that paste starts to swell and thicken the liquid. It doesn’t look like much at first, but as it heats, the soup slowly changes from thin and milky to smooth and creamy.

When the diced potatoes go in, they simmer in that hot, starchy liquid. Over time the potatoes soften all the way through, and some of the edges break down into the soup. That loose potato starch blends with the flour-thickened broth, so the soup gets even thicker and more like a baked potato filling. After the pot comes off the heat, the cheddar and sour cream melt in gently, so they stay smooth instead of grainy. Bacon and chives on top add a bit of crunch and freshness against the soft, rich soup.

Loaded Baked Potato Soup Tips & Tricks

  • For extra creaminess, blend half of the soup before adding the cheese and sour cream.
  • Make sure to use freshly grated cheddar cheese for smoother melting.
  • Add a pinch of cayenne pepper for a subtle kick of heat if desired.

Mistakes To Avoid

Letting the roux stay pale and undercooked means the flour never really toasts, so it keeps a raw, pasty taste and the soup can feel gummy instead of smooth. On the other hand, cooking it too long until it browns deeply can make the base too dark and heavy for a “baked potato” style soup.

Pouring in the broth and milk too fast causes the roux to clump into little balls that never fully break down. Those lumps stay in the soup and give it a grainy, uneven texture instead of a creamy one.

Cutting the potatoes into big, uneven chunks makes them cook at different speeds. Some pieces stay firm and slightly crunchy while others fall apart, so the soup ends up half-mashed and half undercooked.

Adding the cheese while the soup is still boiling hot often makes it separate into oily bits and stringy clumps. The soup then looks greasy on top and loses that smooth, velvety feel.

Skipping the final seasoning with salt and pepper leaves the soup tasting flat and heavy, so the potato and dairy just sit there and the whole bowl feels dull and one-note.

Equipment Used:

Large pot, Whisk, Ladle

Ingredients

  1. 4 slices bacon
  2. 1/4 cup unsalted butter
  3. 1/4 cup all-purpose flour
  4. 4 cups chicken broth
  5. 2 cups whole milk
  6. 4 large russet potatoes, peeled and diced
  7. 1 cup shredded sharp cheddar cheese
  8. 1/2 cup sour cream
  9. Salt and pepper to taste
  10. 1/4 cup chopped chives

Step-by-step Instructions

  1. 1. In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
  2. 2. Add butter to the pot and melt over medium heat. Stir in flour to make a roux and cook for about 1 minute.
  3. 3. Gradually whisk in chicken broth and milk, ensuring no lumps remain.
  4. 4. Add diced potatoes to the pot and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
  5. 5. Remove from heat. Stir in cheddar cheese and sour cream until melted and smooth. Season with salt and pepper to taste.
  6. 6. Serve hot, garnished with crispy bacon, chives, and an optional additional dollop of sour cream.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just reheat it gently on the stove, adding a splash of milk or broth if it thickens too much.
Can I use a different type of potato?
While russet potatoes are ideal for their texture, you can use Yukon golds if preferred. They’ll add a slightly different flavor and creaminess.
Is there a vegetarian version of this soup?
Sure! Simply omit the bacon and use vegetable broth instead of chicken broth.

Serving Ideas for Loaded Baked Potato Soup

This soup pairs beautifully with a fresh green salad or a warm, crusty bread for dipping. A side of roasted vegetables can complement the rich flavors nicely as well.

Ratings and Comments

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.