Loaded Baked Potato Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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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.

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.

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.

Serving Suggestions

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.

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.

Loaded Baked Potato Soup Recipe Walkthrough

Start by frying the bacon in a large pot over medium heat until it's crispy. Once done, remove it and let it drain on a paper towel-lined plate. Leave the bacon drippings in the pot; they'll add fantastic flavor to the soup.

Next, add the butter to the pot and melt it over medium heat. Stir in the flour to make a roux, cooking for about a minute until it’s smooth and slightly golden. This step is crucial for thickening the soup.

Gradually whisk in the chicken broth and milk, ensuring there are no lumps. This will create a smooth, creamy base for your soup.

Add the diced potatoes to the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are tender, which should take about 15 minutes. You can test the potatoes by piercing them with a fork; they should be soft and easy to break apart.

Remove the pot from the heat and stir in the cheddar cheese and sour cream until they’re melted and the soup is smooth. Season with salt and pepper to taste. This is your chance to adjust the flavors according to your preference.

Serve the soup hot, garnished with the crispy bacon you set aside earlier, a sprinkle of chives, and an optional extra dollop of sour cream for added richness.

Why You'll Love This Recipe

  • Quick and easy — ready in under an hour.
  • Uses simple, everyday ingredients you might already have at home.
  • Rich, creamy texture with all the flavors of a loaded baked potato.
  • Customizable with your favorite toppings and mix-ins.

Ingredients

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

Step-by-step Instructions

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

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